ejm's blog
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baguettes and a ring
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I'm really excited about this crusty loaf that I had formed into a ring. The bread turned out fabulously. I used a relatively new way of shaping that I learned from watching this YouTube video and then left the shaped bread in the fridge overnight and baked it the next morning. The crust is even more caramelized and crispy and the crumb has a wonderful nutty flavour.
ejm (Elizabeth) recipe index
[size=8](revised: 23, 24 April to add FreshLoaf recipes; 19 April 2009 to separate FreshLoaf recipes from offsite recipes; )[/size]
[size=30]Favourite and "Must Try" Recipes and Techniques[/size]
Fresh Loaf recipes . Fresh Loaf techniques . Offsite recipes . Offsite techniques
Commercial, Wild and Semi-Wild Yeast
Sweet Cardamom Buns
A while back, Julie J was asking for advice on how best to crush cardamom for her Finnish cardamom buns. As soon as I saw the recipe, I knew I had to try it! And finally, this week, I got the chance.
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Essential Equipment for Bread Making
Rose Levy Beranbaum has put together a step-by-step guide to making bread, plus essential equipment and ingredients and 8 classic recipes for Epicurious. The primer looks good. Except for one part. I would revise the list of "essential equipment" for bread baking by including only the following:
Absolutely Essential:
caraway rye bread from Beranbaum's Bread Bible
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The last time I made caraway rye bread, I used the recipe in The Joy of Cooking. We really like it. But as I was leafing through The Bread Bible by Rose Levy Beranbaum, I noticed her recipe for rye bread. A recipe that looked too good.
six strand braiding video
I mentioned earlier that 6 strand braiding is easy and attempted to show my technique with text and drawings. But I could never have managed this without watching the linked videos on that post.
So we took it upon ourselves to make a video of my two-hand braiding technique as a supplement to our text/drawing instructions.
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- Take the 2nd from left strand in your right hand and the 1st from the left strand in your left hand.
six strand braiding is easy
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When I made challah earlier this year, I thought I did a 6 strand braid to wrap around the 6 strand woven ball. But it wasn't until I made festive bread this Christmas that I realized how to do 6 strand braiding correctly.
Braiding bread dough is really pretty easy. Even 6 strand braiding, once you get the hang of it, is pretty easy.
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When I made challah earlier this year, I thought I did a 6 strand braid to wrap around the 6 strand woven ball. But it wasn't until I made festive bread this Christmas that I realized how to do 6 strand braiding correctly.
Braiding bread dough is really pretty easy. Even 6 strand braiding, once you get the hang of it, is pretty easy.
Festive Bread
[center][size=30][color=#cc0000]Happy New Year!![/color][/size][/center]
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In past years, I've made sweet saffron buns for Christmas. But after tasting the recently made semi-wild challah, we both agreed that while the saffron adds a lovely colour and flavour, it doesn't add quite enough flavour to merit the expense of using the saffron.
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In past years, I've made sweet saffron buns for Christmas. But after tasting the recently made semi-wild challah, we both agreed that while the saffron adds a lovely colour and flavour, it doesn't add quite enough flavour to merit the expense of using the saffron.
NON-sour bread at last
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For a recent dinner featuring shrimps in Pernod, there was special request for the bread to be made WITHOUT using my wild yeast. So I fell back on one of our favourites from Maggie Glezer's book Artisan Baking Across America: Acme's Rustic Baguettes. On first reading, the recipe seems a little complicated with its double preferment but it is almost fool proof. And it's NOT sour. Not even remotely.
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For a recent dinner featuring shrimps in Pernod, there was special request for the bread to be made WITHOUT using my wild yeast. So I fell back on one of our favourites from Maggie Glezer's book Artisan Baking Across America: Acme's Rustic Baguettes. On first reading, the recipe seems a little complicated with its double preferment but it is almost fool proof. And it's NOT sour. Not even remotely.