The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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timtune

Continuing my bread exploration, i decided to try the Sweedish Rye aka Limpa recipe in the BBA.
The loaf was too big to fit in my rather..too small oven, so the loaf look like a snake tht've swallowed too many chickens. In fact, one end was falling a bit from my baking sheet (covered all of it in the photo though) :P.

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I reduced the sugar content and used blackstrapp molasses instead. I regretted it. I should have added more sugar.
However, a touch of caraway seeds was added besides the other spices. That went well.

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timtune

For a pot luck at church last weekend, I followed the 'Casatiello' recipe in the BBA.

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It was rich and very cheesy, and the crust was flaky.

Also made the Tuscan Bread recipe. But i think too much flour paste and water made the inside a lil sticky and it became a rustic dough..and somehow, the gluten didn't develop right. Anyone experience that too?
But the flour paste made the bread naturally sweet!
Nevertheless, good with a stew.. :)

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timtune

My parents went to visit my bro in Melbourne, Aus recently. So I got them to get me some Kalamata olives from a Greek shop.
No wonder they're more expensive. They taste really nice!!

Here is a Sourdough Kalamata Olive loaf. (i think i'm baking everything with SD now..)

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Ingredients : 10% or less Whole wheat, Bread & AP flour, sea salt & Kalamata Olives.

PS* Btw, i noticed an increased in SD activity when i used Organic Unbleached AP flour.

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timtune

Nicely flavoured, but need to increase hydration.

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100% sourdough, with homemade muesli mix & cinnamon, Whole wheat & rye bread.

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timtune

What do i do with excess sausages and leftover sandwich bread skins from Xmas??

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Toad in the Hole. But in a bread pudding mix, rather that Yorkshire Pudding.

MMmmm... :)

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timtune

I finally tried Pain Poilane yesterday, from the BBA. :) - on a smaller scale though.

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100% organic, including the salt (i used gray brittany salt however, not normandy as suggested), well, all organic except, err, for the dusting flour used and water? ... :P

Anyway, the flavour was good! Definitely will try again.

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timtune

Schiacatta with grapes. Used star-anise instead of anise.. Added a lil fennel seeds too.
If a touch of Chiati was added, it'll be more remarkable. Nevertheless, a nice crisp bread. Best eaten fresh out of the oven. :)

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timtune

It's a dense and heavy loaf this time. Good for gluten-intolerent people i suppose, since it's 100% rye.
I decided to use the last remaining half of a German bread-mix packet. It says Roggen Vollkorn, or wholegrain rye if i'm not mistaken. Just add water and yeast, mix and u're done! :)

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Here's the packet...

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Would pair well with a 'leberwurst' bought the other day...hehehe ;)

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timtune

Once in a while, my mind will conjure some crazy idea.
I did an experiment today. I tried smoking bread... Here goes the experiment.

Since i lacked time, i made a small lean dough with more yeast, from Whole wheat and all purpose.

Dough rised and got punched down. Shaped into a rough naan.

For the smoking device...i used a wok with a lid, lined with foil and the fuel was brown rice and green tea (for added frangrance). Could smoke chicken, pork or duck in that too.
Once fully heated, my kitchen smelled like a Chinese pork roasting pit! haha...smoky and fragrant in a way.

placed the bread in the wok, and smoked it for about 15minutes +...

Result?
Smoky aroma with a slight sour hint.
Bread was soft and not dry due to vapour built in wok.

although it was fun to experiment, i think i'll stick with the normal oven for the mean time. hehe..

Perhaps, it would do better with raw toppings... Smoked pizza?? :P

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timtune

My 1st attempt at Lefse.

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I thought i was easy to shape...but...not so....
Rather small too as i only have a small pan to cook it... (not griddle)

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