The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Erzsebet Gilbert's picture
Erzsebet Gilbert

Hello, everybody!


So, here in Hungary, it seems like everybody's got a farm, and coextensively a vineyard.  My husband David and I don't, but we do have an incredibly kind old neighbor who's teaching us to make our own red wine. It's so much fun - picking our own grapes, grinding them, removing stems...  Like so:




Naturally, in gratitude I've baked him lots of bread.  We're not quite done, but in approximately two weeks we will have (for $50) 150 litres of red wine!  Which leads me to my question:


I've seen and read a number of beer bread recipes.  But obviously, we've got plentiful wine...  Are there any breads which call for a splash of wine in the dough?  It seems like it would be possible, but I've never seen any; I'm still a student baker, so I don't know if there are any chemical or taste-related reason for this.  Does anybody know, and if wine bread exists, any ideas?  


Thanks!  


Erzsebet


Also, if anybody is interested in other pictures and a diary of our winemaking process, it's on my blog - http://erzsebetgilbert.blogspot.com

Erzsebet Gilbert's picture

Greek Fennel, Yogurt, & Honey Bread (a traveler returns to her oven!)

October 1, 2009 - 2:36am -- Erzsebet Gilbert
Forums: 

Hello to all the bakers and Loafers!  I'd posted about 5 months ago about my upcoming camping journey around the Mediterranean, and received so much wonderful advice...  I can't thank everybody enough for their kind, helpful ideas, or begin to tell all the traveling tales.  


Apart from a broken camp stove (aaah!) I did discover a number of fantastic, unique local breads, but I will have to wait to post some pictures and descriptions of those (though I promise I will!)...

Mitch550's picture

Errors in Hammelman and DiMuzio Bread Books

July 31, 2009 - 10:39am -- Mitch550
Forums: 

Hello to all,


I've read book reviews here, on Amazon, and other places about apparent errors that were noted by readers in Jeffrey Hammelman's and Daniel DiMuzio's otherwise wonderfully rated books. Both of these books are published by Wiley, and I was surprised and bothered that Wiley hadn't posted Errata pages for either of these books.  Dan's book only came out this past February so one can possibly excuse the fact that there isn't an Errata page for that one, but Jeffrey Hammelman's book was published in 2004, so it's hard to find an excuse for that.

Stephanie Brim's picture
Stephanie Brim

Baked Potato Bread Photo


There'll be a better write-up on my blog,
mentalexperimental.org, but I wanted to thank Floyd for a good starter recipe. I'm still working on modifying this one. I think that I have the general consistency of the bread down that I want, but I want a bit more tang. I think that there may have to be a sourdough component to really get it where I want it to be. But that's a completely new bread.


This is Floyd's recipe with a few modifications. The first is adding a bit more sour cream. The second was adding cheddar cheese instead of chives. The third is the addition of half & half in the dough and the mashed potatoes.


I think that getting a stand mixer will help me with this type of bread the most. I mixed for 8 or so minutes on speed 2 and then folded twice during the bulk fermentation, giving it an hour at the end to come to full bulk. The crumb is light, fluffy, and very tender.


I'm writing the recipe on the blog now. I wanted to share the photo because I'm so proud of how this one turned out. :)

matt.c.'s picture

Boulevard Bread Co.

July 27, 2008 - 4:37pm -- matt.c.

     Boulevard Bread Company is a European influenced bakery/deli located in Little Rock, AR. Specialize in hand-crafted artisan breads. Breads included are french baguettes, san francisco style sourdough, whole grain hearth loaves, and European style pastries.

(501)663-5951

Boulevard Bread Co. 

1920 N. Grant

Little Rock, Ar 72205 

Wild-Yeast's picture

The Taste of Artisan Bread and Jam

April 27, 2008 - 1:17pm -- Wild-Yeast

Hello All,

Glad to have found you all! Been baking sourdough since the age of 9 with varying degrees of success. Wasn't till recently that I decided that it wouldn't hurt to improve the skill set some. What a surprise! The old bread recipes of flour, water, salt, scalded milk, sugar, and oil or shortening (think Sally Lund here) has given way to the Bread Law: Flour, Water, Sea Salt and Sourdough only. One other item is time. I've found that working bread baking into my schedule took a bit of wrangling with recipe and technique.

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