Ciabatta bing
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I still don't quite have Ciabatta down, but I came pretty close today using the Ciabatta with Poolish recipe from Jeffrey Hamelman's book Bread: A Baker's Book of Techniques and Recipes
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Artisan Baking
The real deal.
Baking on Stones
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Those of you who use baking stones for your free-form loaves, how do you transfer your risen loaf to the hot stone? I don't have a peel. Can parchment paper be used, or is the stone too hot for it?
Up to now I have been just putting the loaf on the stone to rise and then placing the cold stone with the loaf into the hot oven. I'm getting decent results, but I'd like the bottom crust a bit browner and I think I'd get more oven spring if the stone was hot.
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Rye Leaven
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Hi,
Any one got a recipe for a good rye leaven (starter) to be used in rye breads. I would be gratful.
Altaf
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Real Pumpernickel Bread
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I am looking for a recipe for the real Olde World style Pumpernickel Bread.
The closest I have found so far is from Jeff Hamelman's book, BREAD, page 222.
Gordon
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Rustic Bread
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I've made two batches of the Rustic Bread from Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes and they have turned out excellent. Pretty, too: for once my loaves are decently shaped. I'm not sure it is has so much to do with the recipe or just that, after 4 months of constant baking, I'm starting to get pretty good at this.
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Rye bread with altus ???????????
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As some of you may know I don't keep strictly to the recipe, I do tend to adjust as I fancy. This is a recipe that I have just made and put a loaf of in the oven, if it looks and tastes OK I will post picture. :-))) I used
1 cup ale sourdough
1 cup water plus
1 tab sugar
1 tabs butter
1 teas salt
3 cups white flour
1 cup rye flour
1 cup organic rye altus.
The water I adjusted as I felt the need to give me a good feeling dough.
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whole wheat rolls, home milled w/w flour
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These are made with 50% organic hard wheat berries that I mill at home and 50% Robin Hood bakers flour
from Cosco. qahtan
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Guinness and walnut bread
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this is a favourite bread in my house. fabulous with a good cheese. qahtan
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Question
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Floyd, I am making stew for some freinds on sunday and would like to make "bread bowls" to eat it out of. I would love to make sourdough, but I dont have a stater going yet and I also havent made it before, so I dont wanna screw up our meal for experimentation sake.
So you have a good recipe for a frech type bread that I can make that would suit the purpose?
Thanks :)
April
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Casatiello
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Last night I tried out the Casatiello from "The Bread Baker's Apprentice". It's a kind of brioche with cheddar cheese and bits of sausage in it.
It recommends using hard cured salami, but instead I picked up a roll of summer sausage and sauted it. It worked beautifully.
The bread is creamy and rich, and extremely satisfying. It takes about 5 hours to make, but is well worth the time and effort.
We had company, and the bread disappeared entirely within two hours.
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