I finally got around to making some of my favorite bread, oatmeal. I tweaked J.H. Oatmeal bread formula by using KA Organic Whole White Wheat and KA Baker's Special Dry Milk/water instead of regular milk. The loaves turned out delicious and tender with a lovely flavor. I will definately be making this bread again and again!
I hope everyone had a relaxing and fun Labor Day weekend! I had just picked up some fresh peaches, raspberries and blueberries so I decided to make a favorite deep dish rustic pie of mine with all three fruits for after the bar b que. This was one loaded pie 4 large peaches a cup each of raspberries and blueberries, this combination of fruits makes the most delicious pie. Not overly sweet and a half butter half crisco very tender crust. My husband ate 2 large slices. His comment was 'Ohhh the flavor'.
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!
I just received my book 'Maggie Glezer's Artisan Baking' and was looking at the recipe and photos of this bread. I have been wanting to make this loaf ever since David 'dmsnyder' told me how wonderful it tastes and it's his favorite semolina bread. He also has the recipe and photo's on his blog. I have made a few breads using the Semolina and Duram flour'. I love breads made with Duram wheat!
This bread is absolutely delicious! I love the golden creamy color of the crumb!
I mixed completely by hand. Baked the loaf on preheated stones...for 10 mins. under my largest dark blue enameled roasting pan...I have 3!
Balsalmic Glaze and EVOO. with tonights roasted chicken dinner.
Ciabatta rolls using Flo Makanai 1-2-3 formula. The hydration was so wet when I mixed the formula using King Arthur bread flour. I though it best to try making some Ciabatta rolls. I pre-heated the oven and stones at 485 and baked under a foil cover for 10 min. uncovered and continued till nicely browned. The rolls were a little warm when sliced to have with our dinner tonight..my husband said they had a delicious flavor...usually he says very little. They were very tasty. I mixed the dough and did stretch and folds with my hand. I also posted these in Flo Blog where she gives the 1-2-3 formula instructions.
Today I was baking a couple of loaves and thought since I was going to be in the kitchen all day I may as well go ahead and do the first James J. MacGuire's Pain de Tradition loaf that was posted by Shiao-Ping. The last one tasted so delicious. This time I thought I would bake it the same as the last JJMG Tradition sourdough I made puting it in the Bell La Cloche..only this time I pre-heated my stones for 45 min. as they were not completely cool from the earlier bakes. I only wanted to use the lid of the la cloche this time. I followed the instructions as directed in the recipe. When I removed the dough from my round broth form..it spread out very wide and was a little flat looking..I had already heated my lid on the stone...not using the bottom of the la cloche this time. I slid the boule onto the stone and covered it with my bell lid..it had spread so much the lid caught a little of the loaf on part of the edge..it had spread a little bit to much...I removed the lid 15 minutes later. The boule had sprang to the top of the bell and sides...I had a bell shaped loaf! I think if I would have removed the lid..maybe at ten minutes..the loaf could have sprang more and the slashes would have 'eared' opened more..
I'm thinking maybe because the boule was touching and therefore supported somewhat by the bell lid..this is what made it rise up so high..but the last loaf I did..didn't touch the sides of the bell and it sprang up.
I baked this loaf for 15 minutes in a 450 oven. Removed the bell lid and reduced the oven to 350. The boule baked a total of 60 minutes.
It's to hot to slice and show the crumb..but when it cools..tomorrow or late tonight..I'll post a crumb shot.
After 15 minutes
I think next time I will make this into two loaves! I hope it's not one big hollow ball when I slice it!
Crumb is here!
Crunchy, Crispy Crust and nice crumb! Lovely flavor!
I used my 2 day old biga on the loaf that is sliced. The other boule is still a Scali experiment in the works! Scali has become one of our favorite everyday breads. The flavor is so delicious. What the olive oil does to the crumb is so pretty and seems like you are eating buttery pastry and the sesame seeds just add more nutty toasty flavor...I don't know how else to discribe it. Now I know why this is such a popular bread in New England Italian baking! It's traditionally a 3 rope braid. I like the shape boule's give for sliced bread so I did a round 4 strand boule braid. If you haven't tried this bread yet you are missing out on a simply delicious italian loaf. The recipe can be found on the http://www.kingarthurflour.com recipes section under yeast breads- Scali bread. This bread was baked in beautiful loaves by weavershouse and posted the other day in her blog..she has the bug too! : )
I used a little different mixing method on this loaf and adding a little more King Arthur All Purpose flour.
This is yet another sourdough version of the Pain De Tradition. I baked this in my La Cloche bell for 15 minutes covered starting at a 450 oven and then turning it down to 350F at the start of the bake for one hour total convection bake time.
The taste is very nice and I can taste a hint of the extra organic white wheat that was added.
Early oven shot later after removing Bell cover! The La Cloche was pre-heated with oven.
This is my attempt at this lovely bread posted by Shiao-Ping. I did a long write-up but just deleted it and would like to say..My loaf leaves a lot to be desired...but the 'Flavor is amazingly delicious' I couldn't believe how lovely, creamy, smooth and flavorful this bread tastes..the flavors that developed over the long fermentation are delicious...my crust did soften somewhat and I don't think as crispy as it should be.. I think my next attempt I may adjust my flour so there is a little less hydration. My dough stuck on part of the banneton when I was putting it onto the board..but I don't think it did to much harm.
My lighting is pretty bad in my dark kitchen tonight!