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Submitted by Noodlelady on February 4, 2008 - 1:55pm. Fresh Herb Twist — Local BreadsThis weekend I made the Fresh Herb Twist from Daniel Leader's Local Breads. It uses 3 fresh herbs — thyme and rosemary (from my garden) and basil. It was delicious with my beef vegetable stew!
Fresh Herb Twist Submitted by MissyErin on January 22, 2008 - 5:46pm. Pain au levain with flax seeds and my 5th sourdough attempt!
Hello Everyone, and happy Tuesday! I was in Cancun over the weekend and brought with me a few bread books to read, and was really hyped to get back into the kitchen as soon as I could. It only (only! ha!) took two hours to get through customs and immigration. Woe to regular international travelers! Submitted by bshuval on January 19, 2008 - 3:12pm. Sourdough CouronneThis weekend I decided to bake a couronne. I used my sourdough for it. I am not entirely happy with the shape, but the crumb and taste were great. I've written about it at length here. For now, here's a picture of the finished couronne:
And here's a picture of the crumb: Submitted by bshuval on December 29, 2007 - 2:01am. Grape Harvest FocacciaToday I decided to bake the Grape Harvest Focaccia from Daniel Leader's new book, Local Breads. Since I prefer my doughs to be lean where possible, I decided to make it without the 1/3 cup of olive oil in the dough that the recipe calls for. I only used about half a tablespoon of olive oil for spreading over the dough before baking. I also increased the amount of red grapes. The amount called for in the recipe didn't seem to be enough. Submitted by bshuval on December 29, 2007 - 2:01am. Grape Harvest Focaccia, slicedSubmitted by bshuval on December 29, 2007 - 1:59am. Close-up of Grape Harvest FocacciaSubmitted by bshuval on December 29, 2007 - 1:58am. Grape Harvest Focaccia, wholeSubmitted by zolablue on October 4, 2007 - 5:13pm. Genzano Country Bread – Local BreadsI baked this very large, rustic Italian loaf (pagnotta) a couple weeks ago from Daniel Leader’s wonderful new book, Local Breads, page 197. He states that it is to bake until almost black or charred for the most authentic loaf. I didn’t go quite that far but you can see it developed a lot of color which I always prefer in my loaves. Submitted by zolablue on September 19, 2007 - 1:52pm. Semolina Sandwich LoafI’ve been so curious about semolina flour. I didn’t understand much about it and there doesn’t seem to be a lot of information regarding it. After reading as much as I could find in various bread books I decided I had to take a stab at it. So last weekend I baked this yeasted sandwich version along with another sourdough version. (I will post that one separately.) |
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