The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

buckwheat paline

freerk's picture
freerk

buckwheat paline

I got a bag full of baking books in the mail. This is my first encounter with Daniel Leader's "Paline". I didn't put the linseeds in the dough, only on top.

 

 

 

 

greetz from amsterdam

 

Freerk

ananda's picture
ananda

Hi freerk,

Your take on Eric Kayser's work has a lot of similarity with Don's post here: http://www.thefreshloaf.com/node/17738/my-version-eric-kayser039s-pain-aux-cereales

Excellent company to keep

Best wishes

Andy

freerk's picture
freerk

Thank you for that link Andy!

 

Nice one

 

Freerk

varda's picture
varda

The linseeds have such a nice color and texture and the loaves look great!  -Varda

freerk's picture
freerk

Hey Varda!

 

I'm in love with seeds at the moment. In the thread above yours is a link to some fantastic seeds that I just need to try as well! I'm doing something with black sesame today, just don't know what yet, lol.... I'm living in a difficult part of the world to get the nice stuff, but by Jove, that Iranian guy with that little seeds-and-herbs-and-spices-shop here around the corner, he loves to see me come in! Just the other week I bought some Iranian flat bread of him that was delicious. Didn't really look around for any formulas, but it's on my list! It looks like a a square matze, but it is not as rigid. It actually folds on itself without breaking

 

And yes, don't you just love the linseed's whole "being"? Intricate, very good looking, little taste bombs with an added crunch to it to top it off! Next time I'm going to use them in the final dough, but I was a bit hesitant to make it overly linseedy...

 

How are you doing, everything okay?

 

Warm (though rainy) greetz from Amsterdam!

Freerk