Recent bakes: Country bread and croissants
This is my first post, as I have had no luck in finding a recipe for this. I was lucky to have an Armenian bakery close to my college years ago, and besides having some of the best breads, they had some small, pita-like sweet breads, which if i remember correctly were called "amour". They were about 8 inches in diameter and maybe 1/3 of an inch thick, very soft, and were marbled with cinnamon. I've looked everywhere, but can't seem to find anything resembling them. I would appreciate any help.
I finally found time to make Maggie Glezer's levain challah, the taste is amazing, rich, creamy and seems the longer it sits the sweeter it becomes. I didn't get the crumb I had tried to achieve but this is the first attempt. The dough was easy to work with and it worked great with my motherdough levain. It has a very unique taste which I think may be a result of the sourdough and the honey.
This has to be my favorite for a natural levain Challah. The yeasted version is PR's Challah in Crust & Crumb.
Maggie Glezer Challah (all four photos)
Because I'm a curious (i.e., nosy) baker, I previously asked you all what your signature loaves are - the ones you bake regularly. But what loaves would you definitely want to find on the dinner table in heaven? Assuming that there is a heaven, we all know that there will be endless bakeries there. What are the loaves that you think give you a taste of heaven on earth? (and not necessarily ones that you can bake).
For me, I think that a real and true pizza margherita (spelling?) reveals a bit of nirvana. And of course, a straight up chewy peasant loaf, with its attendant slabs of real butter.
And Soundman - you'll probably bring some book along with you too?
peace & love from Atlanta,
So I have a pretty decent wet starter about 3 weeks old and my first batch of bread would have worked fine if I didn't forget about it and overcooked it. However I only plan on making bread every 3-5 weeks and was wondering how I could make the starter more dormant in the fridge. I hate the thought of refreshing it every week and throwing away half of the starter, it seems like such a waste of good flour. The starter is quite active and seems able to double in a few days sitting in the fridge.
I've read ways of keeping the starter longer by either converting it to a firm starter or freezing it. Anyone have opinions or techinques they use? I'm a little hesitant on freezing it as I'm wondering how it will affect the flavor and strength. I've read up what I can about firm starters but I still don't fully understand it, to me it seems like making a really dense ball of dough that is barely hydrated to allow lots of extra food for the yeasts to feed off.
Just an update to all those who were kind enough to respond to my help request a few weeks ago.
it turns out my damp doughy crumb in my no knead bread was simply down to too much hydration. I reduced the amout of water in the original Sullivan St recipe and it works great, maybe it's something to do with the humidity in the UK this time of year perhaps.
I'll post photo's just as soon as I work out how to, I think the file size is gonna be too big so I'll have to compress them somehow, any tips would be appreciated..
I just wanted to share the results of little experiment I had with making a "turkish" style pizza.
Its spiced ground beef with spinach and tomatoes in a pizza crust. I'll definitely be making this one again!
OK so I decided to try this recipe from The Village Baker, which was the real reason I made plain ol' baguettes the other day. It calls for either whole wheat or rye flour or both in the recipe, but I had some KA organic whole wheat lying around so I just used that.
So I first got the yeast going and then I cut my piece of old dough up into little chunks.
I mixed the two together and then added the flour and put it on the mixer. After a 20 minute autolyse I added the salt and mixed it for about 8 minutes, then I rolled it out and folded it on the bench for a while followed by an hour first rising, then a punch, then another hour. Here it is after the second rising.
Then I flattened out all of the air and shaped it into a boule!
I have no round baskets, so I improvised as I do so often when baking at home. This is just a small mixing bowl with dinner napkin liner.
After two hours of proof time we were finally ready to go!
In my ongoing quest to keep my crappy oven hot, I preheated the big pot that I use as a cover along with the oven. I kept it pegged at 550 degrees for an hour before I put the bread in. This is a very hot oven temperature to be working with in a conventional kitchen, if you try these methods, please be careful! I quickly off loaded the boule onto the stone and then gently put the cover on. Then I closed the oven quickly, turned it down to 450; after ten minutes I removed the cover and finished it off.
Once it was at the desired color I shut the oven off and let the boule sit in there for five minutes to crisp up a bit.
And now for the glamour shots. The taste was just lovely, overall I am quite happy with my two day adventure!
I guess I'll make some sourdough next!
origin: siena toscane. you can make it 2-3 weeks beforehand.
good company for the coffee with wiskey or cognac after the christmas dinner
this is the peppered version I made last year:
preheat oven at 175°C
-500 g mixed nuts: almond, hazelnut, walnut. chopped coarsely and roasted lightbrown in oven.
-2 tablespoons mixed spices: cinnamon, coriander, nutmeg, ginger
-1 teaspoon white pepper
-500 g mixed fruit: dried fig, dried apricot, candied orange peel, candied lemon peel chopped coarsely.
-½ cup AP flour
mix all ingredients
-1 cup sugar
-½ cup honey
-75 gr noir de noir chocolate
-and a bit water
in a thick walled pan. heat very very slow, don't burn the chocolate!
stirr till the sugar becomes a bit stiff ( but not caramelized!!!)
from the fire, now stirr in the nut- and fruit-mix.
put the mass in a baking tray (20 cm) with bakingpaper and smooth the surface with a wet spoon or knife.
20-30 minutes in oven at 175°C.
the panpepato is brown already and further browning is no good. so cover with alu-foil if necessary.
-don't use too much nutmeg
-make your own candied peels the day before. they taste better.
-don't burn the chocolate!!! or add it after cooking the sugar and before mixing in the nut- & fruitmix.
-the mixed spices and the pepper fine grounded (powder) not coarse.
-panpepato is normally decorated with powdered sugar (but I don't like the ugly taste of raw sugar)