The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

turkey

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dmsnyder's picture
dmsnyder

Thanksgiving day 2010



Rotisserie barbecued turkey (okay, so it's not bread)



Glenn (on the left) meets turkey (on the right). 


Day after Thanksgiving breakfast



San Joaquin Sourdough Baguette



Cinnamon rolls & Pecan rolls (made in muffin tins using NY Baker's Babka dough)



Cinnamon rolls, for kids who don't eat nuts



Pecan rolls, for the rest of us


Glenn makes challah



He's on a roll!



You should have seen the one that got away!



Here's the proof



Ready to bake



Cooling



Challah c rumb


The challah made fantastic turkey sandwiches!


And, for dessert, the much anticipated Apple Crostada, inspired by trailrunner!



Apple Crostada!


Delicious! It had the flakiest, best tasting crust ever!


For better or worse, as I was enjoying a second slice while mentally reviewing the recipe, I realized a stick of butter actually is 8 tablespoons, not 4 tablespoons. That means I used 9 tablespoons of butter rather than the 5 T Caroline's recipe specified. No wonder the crust was so flakey!


David

kevala's picture

Buying Flour in Turkey

July 15, 2007 - 8:22am -- kevala
Forums: 

I'm currently staying in Turkey and would like to do some bread baking while I'm here. It's my understanding that at least some of the flour sold here is excellent for making breads like baguettes or like the everyday crusty Turkish white bread. Many different flours are sold at the grocery store near my adopted apartment here in Istanbul, but I'm not sure what to look for. What protein content, grind, ingredients, etc should I go for? Does anyone know a particular brand that's especially good? Any guidance or information would be much appreciated!

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