Today is the final day of Easter, and I thought I'd like to put up a couple of things that I've enjoyed puzzling with in the kitchen over the weekend.
Worth waiting for, part 1
Mid-February I wrote a blog entry http://www.thefreshloaf.com/node/27427/fine-tuning-process that included using grill humidifying containers to generate steam. I've been using these for a couple months now, and can report I'm delighted with them.
These are sold by Amazon: Charcoal Companion CC4071 Moistly Grilled Grill Humidifier.
Hello, and best wishes to everyone this holiday weekend!
Sylvia just posted about her lemon-currant Panesiglio Aversano. Weren’t they gorgeous?!
Thank you, Sylvia, for baking these and sharing how you made them!
Those lemon-currant rolls were so pretty, and the flavor sounded so fresh and spring-like –
I knew I would have to make some for Easter :^)
Every Easter I make sourdough hot cross buns, then try one or two new recipes using dry yeast. My sourdough recipe I've tweaked over years now, so no surprise that the SD buns usually get the nod over the yeasted ones. Last year's were terrif, and I was not expecting to better them this year. I didn't. Pretty good, but not quite up to 2011's batch. I compromised on a couple of ingredients and left out another, rather than sticking to the tried and true that had worked so well in previous years. Baker's slackness then.
Hello,
Miracles happen. Regardless of differences of beliefs and/or religions in the world -- please remember to give a hug to the ones you love, and always love your brothers and sisters. Every day.
And make good bread.
-gvz
Last month was SFBI's Artisan 2 class, and I was there! I have no idea if there were any other TFL people in attendance, but there was one group who decided to name themselves, "the loafers" so I did wonder. Then again, nobody mentioned anything about an internet forum, so who knows.
At any rate, I came out of the class and made this,
72% hydration, 25% pre-fermented flour, and 0.08% yeast, with a retarded final proof.
