Hello again.
Just saying hi. I've not stopped baking, part of the German community, very warmed to be taken in by a pretty wonderful group of people. Just a few. Be well.
Baking photos and discussions of food photography
Just saying hi. I've not stopped baking, part of the German community, very warmed to be taken in by a pretty wonderful group of people. Just a few. Be well.
Today's bake: 950 grams sourdough plus sliced black olives, fresh herbs and fresh Parmesan cheese. Baked weight of 1000 grams.
I've struggled getting a cinnamon raisin sourdough to ferment. After switching to commercial yeast, I decided to give natural leavening another go. Ultimately, the loaf turned out better from a fermentation standpoint, but I don't think I ended up using enough cinnamon. Rather than a cinnamon raisin loaf, it was more of a raisin loaf with the essence of cinnamon.
Regardless, it ended up tasting good, and was not nearly as dense as my previous sourdough attempts.
For anyone who might be curious, I used Cairnspring Mills Trailblazer flour at 75% hydration.
Hello,
This is one of many versions found in various region of France to celebrate the Three Kings Day.
This is a brioche dough flavored with orange flower blossom water and studded with candied citrus peels then decorated with colorful candied fruits.
Happy new year to all and let's wish for plenty of baking with many new posts in 2023!
My apologies for the poor photography. I was getting over norovirus this Thanksgiving. That said, my wife and I still cooked for family (two smoked turkeys, eight pork tenderloins - my wife made six different desserts). It was an impressive spread, if I do say so myself... even if I wasn't able to eat any of it!!
but surely getting my proofing chops right. This bake was a Ken Forkish Saturday White Bread w/10% Whole Wheat recipe. Maybe I can take my training wheels off soon.
Hello this is my first post and first attempt at a bagel.
I followed this recipe https://www.thefreshloaf.com/node/3634/sourdough-bagels-revisited
It was a lovely bagel, significantly better than the bagels I have found in San Diego. Chewy with a thin crispy skin. And after trying for so long to make a decent high hydration SD baguette, this bagel was so much easier to bake. I know the link is to an old post but thank Bwraith for your recipe.
I had some free time on Sunday, so I thought I would throw together a quick loaf. For a low fuss, low time, and low effort loaf it turned out pretty well. Nothing special, but more than edible. The biggest thing I wanted to try was to include some milk and increase my quantity of whole wheat. I typically use 10% WW, but this time I upped that to 20%.
- Steve