The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
FaithHope's picture

? Transporting my bram

August 30, 2009 - 1:05pm -- FaithHope

My friend is coming to visit, I want to send her home with some of the bram I have already going.  How should I do it?  She'll be in the car for at least 6 to 7 hours and in the plane another 4 hours.  Should I just freeze it, and give it to her in the morning when she leaves?  Should I feed it first, then freeze it?  Any suggestions?  Thanks so much!

Faith

Fence's picture

My First Sourdough Bread

August 30, 2009 - 7:07am -- Fence

Today I made my first sourdough bread! The starter had been bubbling for almost 11 days now, so I decided to give it a try. At first it didn't rise much. I guess I simply didn't knead it properly in the beginning, but by the time it came out of the oven there was a queue waiting to take a bite out of it. I got the recipe from here.

Here's the loaf when it came out:

cricketcmc's picture

Hello from Ohio

August 30, 2009 - 5:42am -- cricketcmc

Greetings from the Buckeye state. I have been baking bread for a long time and this site is amazing in all the wonderful recipes it has! Truely inspiring.

I live in a small town, single, raising my grandson (7) on my own and have been selling baked goods at our local farmer's market. Bread seems to be a big hit and I am always looking for new tastes and takes on this staple of life to sell at my stand or share with friends.

chrissy

cricketcmc's picture

roasted garlic in breadsticks

August 30, 2009 - 5:36am -- cricketcmc
Forums: 

Recently I saw a recipe for raosting garlic whole to use in recipes and thought that it would be mighty tasty in some fresh homemade breadsticks. I'm wondering about how much to use though per batch of breadsticks, my recipe makes 18, and also how exactly to incorporate them into the dough.

Thanks in advance for any suggestions.

chrissy

SallyBR's picture

Italian Bread, from BBA Challenge

August 30, 2009 - 4:53am -- SallyBR

Since I posted last week an inquiry about how to change recipes from kneading to folding, I would like to show you my results with the

Italian Bread from BBA Challenge. I liked the results much better, and of course, it is much nicer to handle the dough than use the Kitchen Aid...

 

Very good bread! 

http://bewitchingkitchen.wordpress.com/2009/08/30/bba15-italian-bread/

 

 

SylviaH's picture
SylviaH

From Rose Levy Beranbaum's book 'the bread bible'.  This was my first attempt at making this boule.  I loved the idea of a bread full of sliced almonds and figs and wanted to make this little boule after seeing the photo in RLB book.  I thought it would make a lovely bread to serve with cheese and wine.  The crumb is dense and studded with sliced almonds/on top slivered and dried figs.  I did all my mixing by hand and chose the 'Ultimate full flavor variation'.

It tasted very nice except it was a little on the salty side for me.  Also I think the photo in the book does not give a good shot of the crust under the slivered almonds which I think keep the crust light....which I do not care for such a light crust!  The almond slivers start becoming very dark during the bake so you have to cover it with some foil as instructed.  My almond slivers are much darker than they appear in the photos.  This boule would make a pretty plater centerpiece and go well with cheese and wine.  It has a whole fig in the center and when cut is supposed to resemble a heart!  I just picked a large fig!     

 

Sylvia

    

 

 

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