The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent Blog Entries

  • Pin It
timtune's picture
timtune

My 1st attempt at Lefse.

Image hosted by Photobucket.com

I thought i was easy to shape...but...not so....
Rather small too as i only have a small pan to cook it... (not griddle)

timtune's picture
timtune

I burnt my lil finger a bit just now while making Naans for dinner today (thx to my very small oven size!). I'm having a vegetarian Indian dinner tonight.

Image hosted by Photobucket.com

The Naan goes with lentil curry and fried bittergourd with spices. :) [Dunno how it tastes like yet though...]

timtune's picture
timtune

Once in a while, i guess i have to make a breakfast treat for myself. But every breakfast's a treat to me being a breakfast lover. :P
Though more suited for tea time, i decided made some Austrian or German (not too sure which one) jam filled yeast dumplings. But somehow, i forgot to include eggs in the dough. Nevertheless, it still was soft and moist (with flowing hot jam) and i dun think the eggs would make a significant difference.

Image hosted by Photobucket.com

I think i'd like to have it chilled better, thanks to the everlasting summer in the tropics.. haha

Altaf's picture
Altaf

Been busy...but watching, and i'm back with goodies.

timtune's picture
timtune

It's been a long time that i've wanted to try this (from Reinharts BBA).
The recipe asked for a small portion of pumpernickel grind flour, but i can't find that, so i used a small percentage of wholewheat.

Image hosted by Photobucket.com Couronne crease/ cracks didn't came out so well thanks to not making it deep enough. Flavour was great! Tasted mildly sour and of toasted sunflowers.

whitedaisy's picture
whitedaisy

I tried the Bagel recipe again. I was a little nervous in the beginning. The dough seemed really wet and messy. But I keep kneading and all was well. My bagels were really good this time.

timtune's picture
timtune

With my exams over, i just had to test the BBA's pizza recipe method.
I made Pizza Magherita but with Romano and Mimolette cheese . I guess mimolette isn't a good melter, as u can see the lil orange bits.

Image hosted by Photobucket.com

Also, dough hydration was way too high to toss. Just had to fold it and press it down on the pan.

timtune's picture
timtune

Made a supposedly Dutch kinda breakfast cake last saturday. But internet's down for the last 2 days.

Groninger Koek? that's the name.. lol
It's made with rye flour, and it contains no eggs or fats. Very spicy smell.
Also, an excuse to meddle with my dad's new camera ;)

Image hosted by Photobucket.com

Floydm's picture
Floydm

mixed breads

Banana Bread, Struan Bread, and Rustic Bread.

The banana bread was plain and simple, not even with nuts or chocolate chips. With the holiday's coming on, it didn't seem necessary.

For the Struan Bread, I used a sample packet of Bob's Red Mill's Mighty Tasty Hot Cereal as my soaker instead of mixing together my own grains. It worked well, tasting slightly different than normal Struan Bread but quite good all the same.

For the Rustic Bread I used the same dishwasher proofing technique I used last weekend. I was so wiped out after a long week that I crashed at 9 o'clock last night before I had a chance to start a sponge. Alas.

I haven't tried the rustic loaves yet, but I shall for breakfast. I kept the dough slack again and proofed them in a flour covered basket. Hence the rings. I expect them to be quite good.

Floydm's picture
Floydm

I baked pitas for lunch today. They were great. I did 1/2 cup of the flour whole wheat, which is 1/6th of the total flour in the recipe. That is just about right for my taste.

Making them fit very nicely into my morning schedule: had breakfast, prepared the dough, ran errands while it rose, came home 11:15ish and shaped and baked them. Simple, cheap, and totally rewarding.

Pages

Subscribe to Recent Blog Entries