I've enjoyed the lovely bread served at the Grand Lux Cafe; I think this bread has outstanding flavor and a gorgeous crust. I was wondering if anyone had ever tried reproducing it at home. If yes, I would just love it if you were willing to share what you did, and how it turned out.
Hello, This is from Eric Kastel's "Artisan Breads at Home". I baked this bread and froze it, and we tasted it tonight with dinner. YUM. With many thanks to the author!!! I tried slashing the bread in a starburst, as I saw someone else do quite beautifully on this site. I wish I could remember who that was, so I could go back and take a look at their handiwork and pay them a compliment here - I will keep trying until I can make mine look as nice!
For 48 ounces of dough, there were 6.6 ounces drained, chopped sun-dried tomatoes and 3.2 ounces cubed asiago cheese, tossed with 1.3 ounces whole wheat flour, kneaded in by hand after the final mix.
I am so pleased with how tasty this loaf is, and how pretty the crumb is, marbled with tomato.
I picked up the CIA book "Artisan Breads at Home" by Eric Kastel from the library and was delighted to find a recipe for Chipotle Sourdough, using pureed chipotle chiles in adobo as an add-in.
For 48 ounces of dough, the recipe calls for 2.6 ounces of pureed chipotles combined with 1.3 ounces whole wheat flour as the add-in; I kneaded this in by hand at the end of mixing.
This bread is spicy and so, so tasty. I think it will be perfect to serve with an al fresco Mexican dinner and Margaritas!
The author advises the reader to "use it to create your most memorable grilled cheese sandwich" - a great idea I can't wait to try.
It's too bad the crumb shot doesn't show any pieces of chipotle chile - but they're in there, trust me!
This humble loaf is a single recipe of Rose Levy Beranbaum's Banana Feather Bread, and when I slashed the top I tried a slight, reversed S-curve - to see what might happen. I thought the result looked kind of like a banana!
Hello,
