The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Christmas Baking DONE!

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linder's picture
linder

Christmas Baking DONE!

After baking 80 dozen Christmas cookies, I switched to buttermilk rolls for my husband's potluck and some San Francisco sourdough bread for us and one loaf to my son-in-law, Paul.  Paul lives in Rio Rancho, NM so I'll be sending his loaf tomorrow via UPS. 

 

Wishing you all a very Merry Christmas and a Happy New Year!

Comments

mrfrost's picture
mrfrost

Nice. What recipe are you using for the buttermilk rolls?

linder's picture
linder

Hi,

I used the recipe listed on this site and added 2 TBSP of melted butter to the mix.  The rolls are tasty and have an oh so softly shred-able crumb.  I also reduced the baking temp to 400F since I was using a glass pan to bake the rolls.

Linda

mrfrost's picture
mrfrost

Thank you.

kensbread01's picture
kensbread01

How do you get so well defined ridges?  I know you must have a brotform, I have one as well, but my breads do not have that look.  I bet the taste is superb!

linder's picture
linder

Ken,

I use a combination of 50% bread flour and 50% rice flour when coating the brotform(banneton).  I try my best to work the flour well into the ridges of the form so I don't get any bread sticking to the form when releasing the loaf onto a parchment covered peel.  I score the loaf on the peel and then place parchment paper and all into the oven on the baking tiles that line the oven rack.

The bread has great flavor that just improves as it ages.  The recipe is from this site thanks to Dave Synder(it's his 4th round of SF Sourdough experiments).  It is one of my favorite breads on Fresh Loaf. 

Linda

kensbread01's picture
kensbread01

And have some flour in the brotform, but not so much that I fill the ridges.  I though that the little wells in the ridges need to be deep so the bread forms well to the outline of the brotform.  I would think that if you fill the ridges with flour, the dough has no where to go so you would not get well defined ridges.  So, I would dust before scoring with rice flour and toss into the oven using cast iron combo cooker.   I have not tried a Sourdough bread yet, it is on my list of breads to try making but since we prefer a sweeter bread, I've refrained from making the starter necessary for sourdough.

btw:  my bread comes out of the brotform by just tipping over the parchment on my countertop.  The weight of the dough causes it to come loose, although not very quickly sometimes.

dabrownman's picture
dabrownman

made 80 cookies:-)  Love those rolls and will give them a go soon.  The bread bread is just fantastic.  For a loaf like that, going cheapest ground UPS, will be $15 and take a week,  to get there - or from my recent experience during the Holidays - 8 days.  I was sending baked goods that get better with age,  so I didn't mind the long time to get there. 

Happy Holidays and Baking

linder's picture
linder

Everybody loved the cookies, especially the gingerbread men. 

The rolls were eaten up by Michael's work buddies. 

Yeah the bread will get to New Mexico on Jan. 2nd.  Luckily, the sourdough just improves with age and should be fine.  The flavor gets more intense each day.  The women at the UPS store said it smelled delicous as they were packing it (we had no boxes at home that would fit the bread).  My husband and I have a loaf at home, but it won't make it to Jan. 2nd around here as we love it toasted for breakfast, topped with cheese to go with soup for lunch or just to munch with a glass of wine. 

Linda

linder's picture
linder

The sourdough bread I sent to New Mexico didn't make it there in good shape- according to the recipient, it arrived hard and crumbly throughout the loaf. 

Boo-hoo

Linda