The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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hungryscholar's picture
hungryscholar

My plans to make green bread started before St Paddy's with me deciding to try and make bread in the artichoke shape I saw at the back of the Village Baker and then saw on video here: http://www.archivesaudiovisuelles.fr/FR/_video.asp?id=1690&ress=5424&video=120392&format=69#22065

Since I can't seem to make anything without changing too many variables at once, I made a 65% hydration sourdough with 400g AP and added 2-3 tsp of matcha, which later turned out to be far too little to get a good color, but did result in a nice flavor combination with the sourdough. I think I might try even lower hydration if I go for this shape again with sourdough, as it was a bit, floppy? Anyway, it was a fun experiment, but I'd definitely change things up the next time. (What am I saying, I nearly always change things, even if I am happy with the first iteration.):

Doesn't it look green? :)

In any case, St Paddy's rolls around and I decide to make some cinnamon rolls and get green the good old fashioned way: with flourescent green food coloring. Instead of cinnamon I used 5 spice powder, which may explain why my daughter preferred making them to eating them.

carnub's picture

Green roof for a brick bread oven

November 18, 2010 - 7:34am -- carnub

Hello!


We've started to build our brick bread oven. The concrete foundation is ready and the design in place, in the Spring we'll start on the brickwork. Everything is decided apart from the roof.


Inspired by a roof topped with thyme I'd seen on Dan Lepard's website (Jack Langs?), we're considering doing something similar. The question is how to do it?

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