The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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SylviaH

This is a very basic simple recipe that came with my Bell La Cloche...recipe by Chuck Williams of Williams-Sonoma. 




This is a straight dough...1 pkg. ady, 1 tsp. sugar, 1-3/4 c. warm water '110' degrees F., 5 cups hard wheat unbleached flour or All-Purpose flour, 3/4 tsp. salt. 


Sylvia 

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SylviaH

My husband is out with his bike cycling team today and Im doing my favorite thing 'baking' of coarse! : )...so I've taken a favorite recipe from the http://allrecipes.com site and made a few changes to convert it into a sourdough cherry scone recipe...the original recipe is called Grandma Johnson's Scones...tested by over 1000 bakers and given 5 star rating.  Instead of sourcream I used sourdough a little buttermilk, cut the butter in half added some vanilla and almond extract with some lovely extra fancy sour cherries from a specialty market, I also added a 12 grain flour from K.A. flours.


The scones turned out wonderful....they had a lovely flavor and tender...I mix in the butter with my fingers and like using a gentle drop shaped scone!


 



Brushed and baked with egg glaze and decorator sugar.



These scones have a lovely flavor without any topping!  In fact I was enjoying the taste of the raw dough : O !! 


Sylvia

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SylviaH

These are made using half the recipe given at http://northwestsourdough.com .  I have made these before and they are very good with plenty of nooks and crannies with a mild sourdough flavor.




These are baked in the oven for a few minutes after grilling!



Half recipe made 18 muffins! 


Sylvia

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SylviaH

This is my first attempt at a Ciabatta bread.  The motherdough was aged 3 days under refrigeration before using.  The recipe came from NWSD site  I followed recipe up to the shaping!  I changed it to one I thought simpler and just as effective!  It must have tasted ok as my husband ate nearly half the loaf before I could get some photos...it was still slightly warm when sliced : (   the crumb had a nice creamy taste



I added some extra hydration to the dough.



Sliced it into 4 pieces...I also had cut the original recipe in half!



The front two were dimpled before baking and the back two were not dimpled! 



Crumb and crust!


Sylvia


 


 

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SylviaH

Just out of the oven...thought I would try this recipe from http://northwestsourdough.com because it was a one day deal and I was heating my oven up for an easy pizza dinner with some frozen pizza dough I had put aside for a rainy day...my husband and I both are housebond with the flu...so I just puddled around in the kitchen today!  It's late and the breads to hot to slice...so sorry no crumb or flavor test...it does have some organic whole wheat in it along with the rolled oats and it has canned evaporated milk in it!  Should be tastey!!




One long slice in back and 2 slices in front loaf.


Sylvia

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SylviaH

 I knew these where a hit when my husband took his first bite and said " Oh Man These Are Good"..he usually doesn't say much...just eats!  The recipe is from the front page of http://northwestsourdough.com/ .  I used my left over Rye Starter with GM organic AP Flour and the barley malt syrup instead of sugar and water, melted butter, with powder milk directions.  I also freeze any leftover fully cooked waffles so the midnite snacker can have his toaster waffles!




This is a very rare breakfast treat for us! 



Any of you Oldies recognize the "Plate"?


Sylvia


 


 

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SylviaH

After seeing David's scrumptious cinnamon roll's we just had to have some...so I thought as long as I was doing sourdough recipes from the Northwest Sourdough site I would give these a try!  They turned out with a wonderful flavor....I bet the midnite snacker shows up tonite. 



I put these in my favorite cinnamon rolls pan I've had forever...it's an old daisy wilton cake pan! 



Im still learning a lot about sourdough...these taste really good so it was worth the effort!


Sylvia


 

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SylviaH

Im still learning a lot about sourdough baking and enjoy the recipe's from Northwest Sourdough...this is my first sourdough Kaiser rolls..they really sprang in the oven!


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SylviaH

This is my first attempt at Howard's formula for Petiti Pain/Check out holds99's Blog for Bernard Clayton's S.S France Petite Pain - Revisited and Revised ....Thank you so much Howard for posting the recipe and especially for adding a poolish to it!!  These are just out of the oven and hot!  Sorry no crumb post!  They smell deliteful.  I placed these on parchment and put them on a preheated stone under a cover and steamed.  I overproofed them a little to much....they deflated a little when I sliced them!  I know you warned me...Howard!  We will enjoy these Sunday!


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SylviaH

This is another recipe from Beth Hensperger...This bread is intoxicating!  I love it and I can't believe how wonderful light and airy it is with a crisp to the thin crust...I baked it under cover for 30 min. steamed it about 5 seconds, uncovered and baked another 20 min...registered 200 done!


I had everyting except the fennel seeds...darn!...couldn't keep my nose from smelling the cooling chocolate, caraway sent!...I thought the taste was very good....I can just imagine it with a poolish!!  This was actually set on a dough cycle last nite in my bread machine!  It finished at about 10AM this morning mixing and first rise of the dough!  Shaped it and put it into my pre-heated 400 oven..turned down to 350 and placed on a hot stone.  There is a very similar recipe given  on-line under Russian Black Bread my Beth Hensperger.


Thought I might as well give this one a try...since I was going to heat up my oven to make rolls that Howard had just listed recently...I'll post them a little later today.



Shaped



My X on top was rather blown away...prep. for dinner while it cooled!



Crumb is light and airy with a thin crispy crust.



Crumb shot! There is Wheat Bran, Medium Rye Flour, Bread Flour, Caraway seed, Chocolate, and I used Robust Molasses and Expresso Powder.


Sylvia


 


 


 

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