Today I made my first attempt at Norm's onion rolls and I also made P.R. Italian loaf. I have only baked a couple of loaves of bread in my woodfired oven and Im really still learning to start a fire "lol"..getting pretty good now! I don't smoke up the whole neighborhood anymore! I needed to let my oven heat up a little hotter and longer...since I wasn't doing pizza I was going for a shorter time frame. I still have a lot to learn about my oven's heating...I used my hand for a temperature gauge since mine is broke! I did a lot of multitasking today. Next time I will do only one bread recipe. It makes things a lot simpler and more successful for me.
The beginning. Next time I will make a larger onion mixture...recipe just covered these very large rolls.
Done...I sat the rolls on two pans...bottoms turned out browned just right.
Two batches done...I had no idea these rolls were so large!
P.R. Italian Bread...this bread didn't get the attention it needed...rushing around making dinner...it was supposed to be a batard! I want my oven to be hotter next time so it bakes a little faster. It was very dark out and I was using a flashlight during my baking..these photos are done with a flash...it was pitch black inside the oven..and I was trying to hold my flashlight!
P.R. French bread was poked in the side moving it around in the oven....I wasn't happy with the way it turned out...next time darker crust.
I woodfired a meatloaf with garlic roasted potatoes, peas for dinner...just before putting my bread in.
Floyd's Cream Cheese Rolls were the final inspiration to try this recipe. I made a few little changes to the cream cheese. I added an egg yolk, sugar, vanilla and lemon juice. Used my blender and blended it all until nice and smooth. I made little packages filled with cream cheese with some baking sugar on top with half the dough recipe. We have some real sweet tooths around here!! But these are wonderful as they are not really overly sweet at all....very tastey...thank you Floyd for this wonderful recipe and also to the book...The Village Baker!
My first attempt at the baguette monge recipe posted by Jane...thank you Jane....I did add a little more water. I should have proofed them a little longer I think. My slashing needs improvement. I slashed one with the little red tomato knife and the others with my razor...I went really fast with the razor on the last one and it does make it so glide so much easier. Next time I would like to make them a little fatter and shorter.
Pizza Margarita: Lot's of big bubbles under the sauce.SylviaPizza: Hey who say's a pizza has to be round!! I used P.R. recipe for Neo-Neopolitan Pizza from his book "American Pie" and my own sauce recipe using my favorite canned crushed tomatoes for the base...Henry's Market's own brand. Since I had one frozen crust and sauce left I cooked this pizza indoors....my wood-fired oven makes fantastic pizza...but the ones indoors can be really fantastic tasting. I'm not sure how to post all picture in on the same page...so I apologize. I'am just finding out how to post images in my Blog... Sylvia