The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
johunter's picture

Via Vecchia in York

November 19, 2005 - 2:48am -- johunter

If anyone is ever around York, England you must stop by the Via Vecchia bakery on the Shambles. It's a tiny unmarked shop with a red door and occasionally the tell-tale signs of bread in the window. Don't be put off by the miniscule size of the shop or the posters of topless women, the bread here is well worth the trouble. The bakery supplies rustic Italian style breads to the local restaurants and sells the excess in the morning to customers, favourites include: ciabatta, rosmary and garlic bread, raisin and cinnamon, cheese and marmite, focaccia and loads of others. Be warned though, he

martin's picture

After some time, several months, I am finally able to download pictures from my camera to my Linux system. Today I have sent you my first picture from Malaysia. The picture shows our Baguettes, Nutty Mardia Bread, White Unyeasted Bread and some coconut filled buns. The latter are filled with fresh coconut which we buy just up the road from our house.

The coconut is split in half and the meat is grated out on a quite vicious machine that you do not want your hands to get near. We lightly toast it and mix with some Sunflower Oil and
Icing Sugar (powdered sugar), just enough so it will form a ball. When we have bits of dough left over we divide it into 80 gram pieces and place the coconut mixture inside. They are quite popular.

Ainela's picture

Dropping a line from E Texas

November 16, 2005 - 5:44pm -- Ainela

Just taking a moment to say Hi Y'all. My mother in law got us a starter going and it is now 2 weeks old. Taken me that long to find Y'all.

So far, pancakes and bread loaves is as far as i have gotten. Today i made the best loaves as of yet, so i know I am on the right track.

Thanks for a neat place to come to for answers.


Floydm's picture

I forgot to mention that when I made the Couronne this weekend I found myself without a poolish, something I rarely forget to do.

I decided to start one at 8 AM. I used 1 cup whole wheat flour, 1 cup water, and 1/2 teaspoon instant yeast, which is a bit more yeast than I'd do in an overnight pre-ferment. I then placed the covered bowl in the just-run dishwasher which, being warm, moist, and clean, is about as close to a professional proofbox as one can find in one's household.

I left the pre-ferment in the dishwasher for 4 hours or so, then I used it as the base for my final dough, which had a tablespoon of salt, 3 more cups of bread flour, another teaspoon or two of instant yeast, and a cup or so more water. I totally winged it, adding more flour and water until it felt right. The dough was quite slack, but I didn't want to end up with a whole grain brick, so I decided to push my luck.

I gave it 3 folds a la the Hamelman method, then a final shape and rise. It was probably the tastiest wheat bread I've baked. I definitely will be trying the dishwasher method again.

pulgas68's picture

well, i finally get it right and i'm moving to my mother in laws house - they don't have a oven so i have to do something with my starter. i've been keeping it alive for months now. i got to find a home for it.

Floydm's picture

Buttermilk Cluster

November 15, 2005 - 8:22pm -- Floydm

These rolls make a beautiful compliment to anyone's Thanksgiving table. If timed properly, these can be baked right when the turkey is about to come out of the oven to provide a wonderful accent to the meal.

This recipe is inspired by the Buttermilk Cluster recipe in Country Breads of the World. I made a few minor modifications, such as including a little bit of honey, but in general it is the same thing.


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