The Fresh Loaf

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whitedaisy's picture
whitedaisy

Just took my 2nd Challah out of the oven. It is a very nice looking loaf of bread. Gosh, I may never sprinkle seeds or wheat on my loaves again. What a mess! Maybe I'm not using enough wash? The seseame seeds are everywhere!

timtune's picture
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 ;)

whitedaisy's picture
whitedaisy

I made Rustic Bread today for the faculty at my son's school. What nice looking loaves! Everyone was very excited to eat such a beautiful, yummy treat. It was a hit. :o)

whitedaisy's picture
whitedaisy

Just tried sonofYah's Challah recipe. The Challah recipes I've used in the past have only called for white flour. The wheat was a very nice addition. The kids loved it. I loved it. My hubby loved it...what more could you ask for.
I did have trouble with glaze. The dough had so much spring in the oven, that the glaze didn't cover it all. The loaf was beautiful where the glaze covered, and my hubby said the unglazed part gave it character :o) What a nice guy. Again, what more could you ask for.

timtune's picture
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

Floydm's picture
Floydm

Today I baked the baguettes with Pâte Fermenté and the Roasted Potato Bread from Hamelman's Bread book.

many breads I baked today

The potato loaves are the round ones with the fendu style crease.

I love how Hamelman gives advice on how one should shape hundreds of fendu style loaves, but very little advice for the home baker. Typical of him: great recipes, but he rarely bothers helping out the novices.

I'll try to post more photos and a recipe soon.

Floydm's picture
Floydm

We had the buttermilk rolls on the Thanksgiving table. They were wonderful.

I'm trying to finish our can of coffee as quickly as I can so that I can use it to try baking a Panettone. In the meantime, I'll probably bake another batch or two of stollen and some of my family's Christmas cookies.

We going to visit family in Texas in a couple of weeks. Supposedly Texas is where fruit cake originated. I may have to pick up a couple of authentic Texas fruit cakes while I am there. If anyone knows of a particularly good place to get fruit cake from, please let me know.

timtune's picture
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)

timtune's picture
timtune

I burnt my lil finger a bit just now while making Naans for dinner today (thx to my very small oven size!). I'm having a vegetarian Indian dinner tonight.

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The Naan goes with lentil curry and fried bittergourd with spices. :) [Dunno how it tastes like yet though...]

timtune's picture
timtune

Once in a while, i guess i have to make a breakfast treat for myself. But every breakfast's a treat to me being a breakfast lover. :P
Though more suited for tea time, i decided made some Austrian or German (not too sure which one) jam filled yeast dumplings. But somehow, i forgot to include eggs in the dough. Nevertheless, it still was soft and moist (with flowing hot jam) and i dun think the eggs would make a significant difference.

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I think i'd like to have it chilled better, thanks to the everlasting summer in the tropics.. haha

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