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
I made my first Ciabatta last night, using the Biga recipe from Bread Baker's Apprentice. They came out a little pale and bulge-y, but basically looking okay; the crumb, however, was way too tight. Any advice for completing the shaping without losing all of the gas in the dough?
Our Bread placed in the car ready for delivery.....
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.
I am looking for a breadmachine with two kneading paddles. I know the BBCC-V20/X20 has two paddles. Are there others? I know Breadman had at least one model (TR-810) but I can't find it anywhere for sale.
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.
i've been baking for 5 months - been keeping this starter alive - even took it with me during the big hurricanes - and finally it get it right - it needed to be overly wet!