Well this was supposed to be rolls and not a miche, but when mixing up this concoction it ended up very wet. I was just going to make a simple potato bread but after I accidentally dropped the container of ricotta cheese out of the refrigerator and onto the floor where it proceeded to crack open I figured I might as well add it to the cauldron.
It's not quite New Years Eve yet, but I figured it was time to try some champagne in a sourdough bread anyway. What goes better with champagne than some orange juice? (I hate strawberries so that was not an option!). I added some dried blood orange peel to the starter and the final dough to add some nice fruity flavor.
I created a durum semolina starter and used durum flour along with some KAF French Style flour for the final dough.
I wanted to make a bread to bring into my new office and my wife had just cooked some bacon for our grilled cheese with bacon sandwiches so naturally I needed to use the left-overs in a bread. I started out with the Italian Country Bread from Peter Reinhart's BBA book and changed most of the ingredients while adding a few additional as well.
Sorry for the delay in posting but it's been a crazy past couple of weeks. First we were away for the entire week of Thanksgiving and then as soon as we got home the Monday after I had to drive to PA to start my new job. I just got home last night after basically being away for 2 weeks so it's nice to sleep in my own bed and see my kitties and my wife of course.
If you live in New York like me you are spoiled as there is little doubt we have more bagel shops than anywhere in the country and most of them are very good. I have tried bagels in other cities and usually they taste like a dense tasteless ball of dough. Since I usually can get great bagels in my town I usually don't make them myself but I figured I would give it a go with a twist of cour
