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scubabbl's picture
scubabbl

So, I made cornbread. Well, sort of. I made Reinhart's cornbread. It's not exactly what I was expecting for cornbread so I was a little disapointed, not to say it wasn't good, but I don't really consider it very good "cornbread".

Why you ask? Bacon. The bacon dominates the flavors. So much so that the corn is more of a side kick to the bacon flavor. Also, I guess I'm not a very big fan of buttermilk. Milk that smells like sour cream actually made me gag a little when I first opened it. I almost dumped it down the drain, thinking it had gone bad. But then a little research told me it is supposed to smell like that.

Next time, no bacon and whole milk to soak the polenta. I guess that's how it goes. Get a good starting point and mix to suit your tastes.

bshuval's picture
bshuval

Hi all,

A friend of mine is originally from Ferghana, and he told me about a bread they used to eat there when he was a kid, called "Lipioshka". I understand it is a rather traditional Uzbek bread. It is a little like a large bialy in shape: a round disc, thick around the edges and very thin in the center. The center is stamped with a special tool (or simply pricked with a fork) to prevent rising. Traditionally, it is baked in a Tandr, an Uzbek oven not unlike a Tandoor. 

I attempted to make it from a similar sounding recipe in Maggie Glezer's "A Blessing of Bread". I've written about it extensively here: http://foldingpain.blogspot.com/2008/02/lipioshka.html

However, I am interested to know if you had heard of it, or of similar breads. Do you have recipes you can share? This is a fascinating bread to me, and I am surprised at how little information I was able to find about it.

LipioshkaLipioshka

gothicgirl's picture
gothicgirl

Reverse Puff Pastry



Butter Block:
190 gr soft butter
75 gr flour


Dough:
175 gr flour
7 gr. salt
60 gr melted butter
70 ml water




First, you mix the first quantity of butter and flour together in a large mixer with the paddle attachment.  Mix until it is well combined.  Take this mixture and roll it between two sheets of parchment, as square as you can manage, until it is 3/4 of an inch thick.  Rest in the fridge.


Next, combine the second quantity of flour with the salt, water and melted butter using the dough hook.  Rest for 30 minutes in the fridge. 


After it has rested roll it till it is a little under half the size of the butter.  You will need to leave a border around the outside so you can fully enclose the dough in butter.  Use the parchment paper to help you enclose the package.  Removing the paper can be a trial, but just do the  best you can and repair any holes in the butter.


Allow this to rest in the fridge (this will become a trend if you had not already deduced that for yourself) until the butter is firm but not hard.


Roll out the packet until it is three times as long as it is wide.  Give the dough a three fold.  Rest for 15 to 20 minutes in the fridge and repeat this process 4 more times (for a total of 5 turns)


Roll out and make up as desired!


manuela's picture
manuela

 

I found a recipe for Chinese Almond cookies in a 1914 cookbook.

I think this is one of the best versions I have ever tried; they are made with rice flour and have a nice sandy texture. They are also gluten-free and dairy-free

 

Ingredients

2 cups (320 g) rice flour + a little extra to form the cookies

1/4 cup (50 g) almond oil

1/2 cup (50 g) almonds, blanched

1-1/2 cups (180 g) confectioners’ sugar

2 eggs

To decorate: 10-12 almonds, blanched and split in half + 1 yolk mixed with 1/2 tbsp water

Preheat the oven to 325°F (160°C)

Place the almonds, rice flour, and sugar in the bowl of a food processor and process until the almonds are chopped very fine. Add the almond oil and pulse until the mixture resembles wet sand. Add the eggs and process briefly, until a soft dough forms.

Sprinkle some rice flour on a wooden board and roll small amounts of dough into balls about the size of a small walnut.

Press the balls with the bottom of a glass (floured), then brush with egg wash and place a split almond in the center.

Alternatively, you can roll the dough 1/4-inch (0.6 cm) thick, then cut the cookies with a round cookie-cutter.
Bake the cakes on baking sheets for 1 hour, making sure the oven temperature is not higher than 325°F (160°C)

Let the cakes cool on racks and store in an airtight container

scubabbl's picture
scubabbl

I made wheat bread on Sunday. After my mild successes, I guess I was bound to get served a good lesson.

Weight is more important that volume. That finally hit home when I measured out the flour only to find 1 1/2 cups on Reinhart's flour is equal to 1 cup of my wheat flour. I was following his recipe blindly and ended up with an unsalvagable mess. Or at least, I thought it would be to much effort to salvage. Started over. Much better the second time.

I also learned, I absolutely suck at kneeding dough. I'm going to have to try a different method. The French fold, the streach and fold, or maybe I could try using the dough setting on my bread machine. Or, I buy a mixer.

Has anyone had any success making just the dough in a bread machine? Can I mix it by hand and then throw it in the bread machine to slap it around a bit? Or would I really just have better success with one of the folding methods?

In the end, the bread did turn out pretty tasty. I still need to work on shaping and also understanding how much dough needs to go in my bread pan.

Coming soon... Cornbread!

Noodlelady's picture
Noodlelady

This weekend I made the Fresh Herb Twist from Daniel Leader's Local Breads. It uses 3 fresh herbs — thyme and rosemary (from my garden) and basil. It was delicious with my beef vegetable stew!

Fresh Herb Twist

Fresh Herb Twist

Fresh Herb Twist crumb

Fresh Herb Twist crumb

ejm's picture
ejm

Cheese Pinwheels made with Baking Powder Biscuit Dough

cheese pinwheels © ejm January 2008

It has been driving me crazy to just throw away the leftovers after feeding our wild yeast starter. Especially as it seems to be in perfectly good condition. I know it's just a couple of tablespoons of flour but still it just seems wrong even to compost it. So now, every time I feed the starter, I have been adding whatever is left over to biscuits or muffins or even bread that is made with commercial yeast.

At first, I was just going to make cheese baking powder biscuits. But then I suddenly thought that cheese pinwheels would be fun. I already knew that adding the left over sludge wouldn't disturb the biscuit dough at all. That's one of the great things about baking powder biscuits. They're so forgiving. Well, pretty forgiving, anyway...

cheese pinwheels

There are some hazards to not measuring... perhaps I added a tiny bit too much cheese. See how it exploded out of the pinwheels in the baking.

Because there was plenty of cheese, these biscuits didn't need any butter, although a little butter was good too. Wheee! So much for adding olive oil instead of lard or shortening to the dough to make the biscuits better for us....

Here is what I did to make the pinwheels:

dmsnyder's picture
dmsnyder

I made the Multi-grain levain from Hamelman's "Bread" for the first time about 6 weeks ago on Fleur-d-Liz's strong recommendation. I found it very good, but it didn't blow my socks off. Strangely, it developed a more delicious flavor after having been frozen and thawed. I thought the many flavors of the grains and seeds melded.

 Well, I made this bread for the third time this morning. I did two things differently: The first was that I gave it an overnight cold retardation. The second was that I tried a new oven trick. I steamed the oven (using Peter Reinhart's method), as usual, except, this time, I removed the cast iron skillet with water after 5 minutes and switched the oven to convection baking with the temperature lowered 20 degrees.

 The bread had a really carmelized, crunchy crust and the flavor was ... well, I can't think of a better word than the one Hamelman used ... delectable.

 Liz, now I get it. This is a fabulous bread! It has definitely made my favorites list.

 

Hamelman's Multi-grain levain

Hamelman's Multi-grain levain

BTW, the really dark loaf up front is the one we ate with dinner. That very dark crust had a marvelous taste.

Hamelman's Multi-grain levain - Crumb

Hamelman's Multi-grain levain - Crumb

David

dmsnyder's picture
dmsnyder

I made the Whole Wheat Levain from Hamelman's "Bread" this weekend. It turned out just okay. The taste and texture are fine, but, although there was pretty good oven spring, there was disappointing bloom.

 I score the loaves as I would a mostly white flour batard but didn't get the result I expected. I'm wondering if one needs to score a whole wheat loaf deeper. I haven't found any advice in this regard in any of my bread books. However, looking at the photos in Reinhart's "Whole Grain Breads," it does appear he is scoring those loaves deeper than he does a white flour loaf.

 Hamelman's Whole Wheat Levain

Hamelman's Whole Wheat Levain

Whole Wheat Levain - Crumb

Whole Wheat Levain - Crumb

Any advice regarding scoring whole wheat levain batards would certainly be appreciated.

David.

dmsnyder's picture
dmsnyder

Jewish pumpernickel is one of my favorite breads. I have made it only a couple times before, once from Greenstein's recipe in "Sectets of a Jewish Baker" and once from Reinhart's recipe in BBA. But I've never really followed Greenstein's recipe to the letter, because I've never had any stale rye bread with which to make altus.  Well, a few weeks ago, I put what was left of a loaf of Greenstein's Sour Rye bread in the freezer with which to make altus, and this weekend I made "real" Jewish Pumpernickel using altus, pumpernickel flour and first clear flour.

For those not in the know, altus is stale rye bread with the crust cut off, cut into cubes and soaked in water, then wrung out and incorporated into the dough of a new loaf of rye or pumpernickel. It is said to have a beneficial effect on the texture of the bread, and my experience certainly corroborates this.

 Greenstein uses cold water and lets the altus soak overnight. My schedule did not permit this so I used hot water, and it saturated the rye bread cubes in 10 minutes. Wringing it out only resulted in first degree burns.

 Greenstein's Pumpernickel

Greenstein's Pumpernickel

I'm not uploading a "crumb shot." The crumb was very handsome, but it was the texture that was remarkable. It was a bit chewy but with a "creamy" mouth feel. It was simply the best pumpernickel of this type I have every had the pleasure of eating.

My idea of a good time is a slice of this bread, smeared with cream cheese and eaten with eggs scrambled in slightly browned butter. It's pretty darn good with a slice of lox, too.

 Anyone into baking Jewish rye breads who hasn't made Greenstein's Pumpernickel using the ingredients he specifies is missing a real treat!

David

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