It has gotten cooler here at 81F so I gained some confidence to try puff pastry. I recently saw some very elegant apple turnovers (chausson aux pommes) and I can't get them off my head, I really want to make and taste them and that day finally came.
Found this pic I took a couple weeks ago to show the family, and thought someone here might appreciate it too. The rye is getting close, will not be long until this will be lots of tasty bread out of my oven,
Made another big batch of Rye Sourdough today (10 loaves for two customers), and it thankfully turned out quite lovely. However, I was so glad I've got enough bread baking under my belt to adjust as I went along, because there were a few things that needed extra attention this time!
Hi folks,
I wanted to start my blog with a succesful bake :D. Don't be fooled though... I've been baking for the past 2 years, and this is the first baguette I am satisfied with. Comparatively to past baguettes, the biggest success of this bread were the 'grignes', or 'ears'. This was fruit of several improvements:
I made this recipe today for the second time. It is so good, and so light. It's probably more like cake than a donut as it is baked. I am always happy to find gluten-free recipes that are tasty and easy. Jeanine Friesen has many wonderful recipes, and this is one of her best. If you are gluten-free and haven't found her Faithfully Gluten-free site, I highly recommend it. These donuts are so sweet and good! I hope you like it....my husband and I love these donuts. I used fresh strawberries from our local farmer's market in the donuts and for the glaze.
I started up a new starter culture last week using Sourdo's Polish Rye. It is now working well enough that I'm starting to have extra levain, so the first thing I made with it were sourdough pancakes. I really liked Knead_Love's "Meditation on Sourdough Pancakes" blog entry (http://www.thefreshloaf.com/node/32308/meditation-sourdough-pancakes), so I used that as my base recipe with the following mods:
* Tripled the batch size, except for the brown sugar, which I just doubled (4 T total)
If you love onions this one is for you. I had some leftover caramelized onions that my wife had cooked up so I decided to incorporate them into my next bread. I thought adding some maple syrup would give this a nice overall sweetness and some Greek yogurt was added to soften the crumb.
I used a combination of medium rye, fresh whole wheat and French style flour from KAF.
Record long bulk fermentation (10 days, I was extremely busy during that time) and final proof (24 hours ) were done in the fridge. And this loaf turned out just fine...
My San Francisco style sourdough - this is definitely one of the top breads in my baking repertoire. It's incredibly tasty, even though made just with white flour, it has richer flavour than white breads usually have.
Hansjoakim's Pain au Levain with Rye Sour
June 3, 2016
Hansjoakim contributed this formula to TFL a bit more than two years ago. (Sourdough bread and fyrstekake) It was added to my “to bake list” right away. Well, I am finally getting around to baking it, since I had extra ripe rye sour looking for a meaningful role, and I was in the mood to try something new.
