weavershouse's blog

HAMBURGER BUNS HAMBURGER BUNS

Thanks Bill for the great recipe. These were fun to make and I'll certainly make them often. I made them 3 oz. each so ended up with 12 or 13 rolls for each batch. I made sandwichs with the first tomato from the garden and our lettuce too. I didn't have time to take a better picture because my husband was standing there begging for his second sandwich. He said I take more pictures of my breads than of my grandchildren:D.

Anyway, I have to improve my shaping some but otherwise these are sooo good and easy to make.

By the way, what does 30g of olive oil come to in tablespoons? 

Today's Vermont Sourdough came out better than the last. I tried to be brave and really work the slashes and I think they're better but need work. It made me a wreck because I thought the whole thing would collapse. They didn't and next time I will cut deeper. I was really happy with the crumb this time.Vermont SourdoughVermont  The bread did not get a dark crust like last time probably because I put it in a cooler oven this time. 460º then down to 450º. Also I let the loaves rise 2 1/2 hrs. till they were light and puffy but still (I hoped) had more room to grow and they did once they hit the oven. I thank zolablue for that. This bread is so delicious it's my new favorite. I'm going to make it again for friends on Tuesday. I made today's bread to give away and as you can see I cut them in two but the breads going to my sister and she doesn't care. I had to see inside, right?

I hope many of you try this, it's an easy one. Also, like I said I added the salt along with the other ingredients in the final dough and there's no problem that I can detect.

I finally made the Sourdough Pagnotta that has been so praised here 3 PAGNOTTA AND ONE SEMOLINA ON LEFT SEMOLINA3 SOURDOUGH PAGNOTTA AND 1 SOURDOUGH SEMOLINA     I tried one pagnotta plain, one I baked in the Le Creuset with poppyseeds and one I rolled with cinnamon/sugar and raisins because my husband was asking for raisin bread. I also made a NYT no-knead with 3 cups unbleached white and 1 cup semolina, 2 tbls. olive oil and 2 tbls. sugar, 1/3 cup active starter, salt and water. I baked the Semolina Bread in a long clay baker as shown in my photo. I think they all came out good. I always like the taste of my bread better the day after baking so I'll see if I have a favorite then.

PAIN RUSTIQUE: PAIN RUSTIQUE: Today I made Hamelman's Pain Rustique and I'm very happy with it. It is creamy and delicious. Thanks TTonka and Susan. I made 3 loaves, one for my neighbor, one in a bread tin for my grandaughter (brushed with butter) and one for us. I will make this again for sure. I'm also going to finally buy Hamelman's book so I don't have to struggle to read the recipe from a pdf. By the way Susan my icons to enlarge the page go off when I go into the file. Who knows why.