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chahira daoud's picture
chahira daoud

One of my friends made those , I liked it so much , and wanted to share with you these pics, her name is Roza , she is really a wonderful woman.Here you are the pics!!!!



 


 



 



 


 


 



 


 


 



 


 


 



 


 


 




 


 


 



 


 


 



 


 


 



 


 


 


 


 



 



 


الحشوة التانية جبنة مثلثات + زيتون


 



 



 


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الفطيرة الثانية


 

dmsnyder's picture
dmsnyder

Ever since Jane prompted me to add levain to the Bouabsa baguettes, I've wondered what this bread would be like raised by wild yeast entirely, without the small amount of baker's yeast it calls for. And, more recently, I made the best tasting ever Miche with the first clear flour Norm sent. I wondered how much of its wonderfulness was the method, and how much was the flour.


So, today I explored both questions by baking a couple loaves with Norm's first clear as 100% of the flour and used Anis Bouabsa's technique of a long cold bulk fermentation. This is a 75% hydration dough, while the Hamelman Miche is 82% hydration.


The result was a really nice, moderately sour bread with the distinct flavor of first clear flour. The crust was crunchy, but it needed 10 extra minutes in the turned off oven to crisp up. The crumb was quite open with a lovely cool feeling and chewy texture.


I will use this technique again, but with the same AP/WW/Rye flour mix I have liked best with Bouabsa's baguettes.



 



 


David

m2scq's picture
m2scq


Sweet roll with pulled pork.  I ran out of raisins for the eyes so I used sesame seeds.

moto127's picture
moto127

I AM IN DEEP SOUTH MISSISSIPPI AND AM ORIGINALLY FROM NEW HAMPSHIRE I AM TRYING TO MAKE A GOOD SUB ROLL AND AM NOT HAVING ANY LUCK. THE BREADS I MAKE ARE DENSE AND DO NOT RISE. I HAVE DOUBLED THE YEAST AMOUNT THINKING IT IS A SEA LEVEL PROBLEM, TRIED SEVERAL FLOURS ANY HELP WOULD BE GREAT. THE DOUGH WILL NOT RISE??????????

SylviaH's picture
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


 

SylviaH's picture
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!


LindyD's picture
LindyD

My daughter’s birthday is this week and as she loves hearty, artisan breads, I decided to bake Jeffrey Hamelman’s sourdough seed bread instead of a cake.  

I used King Arthur bread flour and Arrowhead Organic rye.  The seeds were purchased from an organic food coop.  The recipe was tweaked a bit.

Day one (of three): Assemble the liquid levain, soak the flax seeds, and toast the sunflower and sesame seeds:
  

Liquid levain: 
4.8 oz. bread flour
6 oz. water
1 oz. mature culture

The recipe calls for a liquid culture.  I opted to try one ounce of my stiff sourdough culture straight from the refrigerator [it had been refreshed the day before] as an experiment.



Mix the levain and allow it to stand (covered, at 70F) for 12 to 16 hours.  The photo shows my levain about two hours after it had been mixed.


Flax seed soaker:   
2.2 oz. flax seeds
6.7 oz. cold water

After you’ve mixed the levain, place 2.2 oz. flax seeds in a container and gently add  6.7 oz. cold water.  Cover and let stand for 12 to 16 hours.   As the flax seeds absorb the water, the mixture will appear gelatinous.



Toast the sunflower and sesame seeds:
3.8 oz. sunflower seeds (shelled)
1.9 oz sesame seeds

The sunflower seeds were toasted on a cookie sheet in a 325F oven for about 20 minutes (stirred occasionally) until browned.  The sesame seeds were browned in a cast iron pan over direct flame.  Stir constantly or they’ll pop out of the pan all over your stove top.



The toasted  seeds were mixed together (smelling oh, so heavenly), moved to a glass bowl, then covered and allowed to rest overnight so the nutty flavors could meld.  


Day two:  Mixing, fermentation, shape, and retard:
1 lb. 8.6 oz. bread flour
2.6 oz whole rye flour
11.3 oz. water.  
.7 oz salt (1 T plus ½ tsp)
All (8.9 oz) of the flax seed soaker
All (5.7 oz) of the toasted sunflower and sesame seeds
10.8 oz. liquid levain (all of the liquid levain except for 2T [1 oz]) (I added all 10.9 oz.)

The desired dough temperature is 76F (see note at the end of this text).



All of the ingredients were added to my KA spiral mixer.  Hamelman instructs to mix at first speed for three minutes, then at second speed for another three minutes.  I think Bread was written primarily for professional bakers and that those mixing instructions are for a heavy duty commercial mixer, so I don’t follow them.



I used the first speed only long enough to make sure the levain, water, salt, flour, and seeds were well mixed, then let the dough autolyse for 20 minutes.  After the autolyse, the dough was moved to my counter top where I stretched and folded until it felt supple.


Bulk fermentation is 2.5 hours.  The dough next was placed in a bowl for the bulk fermentation.  I folded it twice at 50-minute intervals.



I retarded the bread on a full sheet of parchment placed on a three-sided cookie sheet.  These three loaves were placed in a large food-grade plastic bag and moved to the refrigerator. The recipe calls for two large loaves, but I prefer three smaller loaves.



Final fermentation: The final fermentation can be up to 18 hours at 42F.


Day three: Bake and cool.



These loaves rose nicely during the final fermentation and even while unbaked, the perfume of the toasted seeds was quite wonderful.

The retarded breads had about an hour’s warm-up time while the oven was preheated to 460F.  They were scored and moved to the hot oven stone, then half a cup of hot water was dumped in the broiler pan under the stone.  Total bake time was 45 minutes.


The fragrance of the cooling bread was awesome.



I’ll give myself a “D” for scoring, but at least it’s a small improvement.



I waited 24 hours before slicing the bread, to allow the flavors to combine and mature.  The mix of the sunflower, flax, and sesame seeds, combined with the caramelized crust, provides a burst of flavor that borders on smokiness.  I loved the taste, fragrance, and texture of this bread.

A different take on crumb:  The kids and grandkids claim that too many holes means there’s too little bread, so they call it diet bread.  This should make them all happy.



If you enjoy an aromatic hearty bread, I’d encourage you to try Hamelman’s SD seed bread.  It's delicious toasted for breakfast, or with a bit of unsalted butter with a salad.  Or even plain!

Now, about desired dough temperature.  If you have Hamelman’s Bread, you’ll have read pages 382-385.  If you’re not familiar with the term, it is a formula used to determine the correct temperature of the water to be added to your flour and other ingredients.  It makes a difference in the quality of your bread.

Rather than reinventing the wheel, I direct you to WildYeast's blog where she so masterfully covers the subject and even provides a free downloadable calculator.  (Thank you, Susan!).

chahira daoud's picture
chahira daoud

My first sourdough bread !!!


Yes , I knew that pharoahs were used to make awesome bread using of course wildyeast...but did not try it , till I started to be freshloafer,, I was used to read about sourdough but afraid to begin cause my first experience was painful,,,


Mr.Peter reinhart really helped me , and I did my first loaves, it turned out awesome and really deserve to wait for it all of these days of care and patience.


Here you are the pics...







Chahira


Alex-Egypt


http://chahirakitchen.blogspot.com/ 

chahira daoud's picture
chahira daoud

My chiken pie !!



Would you like to have the recipe???
One of my fellows on TFL "Azalia" asked me to share the recipe, of course, I had no problem with that , these requests from my friends make me happy , and i promised her to put the recipe next day!! And I did not, bad bad bad girl!!!
Dear fellow here you are the recipe and pleaaaaaaaaaaaaaaase forgive me !!! I am always tooooooo late. first of all the ingredients:-first for the dough: -3 cups all purpose flour. -2 tbls sugar. -5 tbls of powdered milk. -1and half tspn of instant yeast. -1/3 cup of oil. -pinch of salt. -cup and half of warm water. make the dough and knead it well then leave it till double or triple in volume.at the meanwhile prepare the staffing...
The ingredients:- -half a kilo of chiken fillet"breast meat". -vegetables "onions, potatoes, carrots, green, yellow and red pepper. -salt and pepper. Ah I added to the dough, 2 tbls of dried origano.
for topping :-250 gr. of cream - 4 tbls mayo. -1 tspn of mustard. -5 tbls of cream cheese. I stir fried the chicken after cutting it into strips,in a pan over high heat with a tbls of butter and a little of olive oil. I added gradually the vegetables in this order, carrots, potatoes, I forgot to tell you about green beans, then onions , and the pepper. I adjusted the taste and after finishing I added a good amount of green parsley. Let the staffing cool . After the fermentation of the dough , start working.I divided the dough to 1/3 and 2/3 the 2/3 for the ground of the pie , I used a tart mould with removable bottom, and then pour the staffing, then mixing the topping and spreading it over the staffing..I rolled the remaining dough and shaped it using a special roll and put it on the top of my pie , made an egg wash , let the pie for 20 minutes then baked it!!

I did it twice in one week,

first time:

Second time:-

Finally, I am asking you a favor!!! Enjoy it BUT....do not laugh at me because of my ENGLISH LANGUAGE!!! THANK you for not laughing at me.

Chahira

Alexandria-Egypt.

http://chahirakitchen.blogspot.com/

SiMignonne's picture
SiMignonne

http://www.thefreshloaf.com/node/3149/soft-white-ish-sandwich-bread


I tried this recipe for our bread during the week and had a hard time with it crubling later on.  After eating a sandwich I would have a lap covered in crumbs!  The taste is alright, and the texture stayed pretty soft (minus the crumbs!) so it's something I would like to continue to try. 


The change that I made was I used half all purpose flour and half whole wheat flour instead of bread flour.  I'm sure I broke a huge baking rule there, but perhaps that is the reason why my bread ended up the way that it did.  Perhaps next time I should just button down and go get the bread flour.


Again, I have pictures but I can't upload them right now.

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