I've made similar bread with cheese and potatoes before, but this time I added some Durum Semolina flour to the starter and I smoked a sweet Vidalia onion and some baby red potatoes as well.
I like to work with fairly high hydration doughs and this was no exception coming in at 75% hydration.
This recipe comes courtesy of David Snyder who posted his adaptation here.
I have posted about other rye breads I have tried making previously and I have to say all of them including this one have come out pretty good. The big difference in this recipe is that all of the rye flour is added into the rye sour and the dough is fairly high hydration compared to the other ones I have made.
It's great to be back home from my 11 day trip to China for business. I couldn't wait to get home to my wife and my 5 kitty cats. We recently adopted another furball named Cleopatra and she has lived up to her name taking over the household like she's been with us forever.
My first attempt this bread I concocted came out excellent with a nice moist open crumb and crisp crust. I decided it was time to try it again and change-up some of the flours and grains used in the soaker. I just picked up some Bulgar Wheat so I decided to add that to the soaker along with rolled oats, malt rye berries, oat bran and cracked wheat. I also used a different mix of
I was in the mood for something simple and relatively uncomplicated to bake so I decided to make some baguettes based on the Peter Reinhart method from ABED which uses a long overnight ferment of the bulk dough. Of course I couldn't leave well enough alone and had to add something different to make it more interesting. I just picked up some quinoa flour from the supermarket which imp
I love cherries and I love vanilla, so what better flavor combination to try to work into a bread recipe? I have never incorporated a liquor into a bread dough before, so I'm not sure what to expect, but I do have to say it smelled fantastic mixing it up.
After reading about Dave's never-ending quest to create the perfect San Francisco Sourdough bread I felt it was time to give his latest recipe a whirl. I have never been to SF so I don't know exactly what the final bread should taste like other than by his description.
This bread is an adaptation of my Coffee flavored Rye bread I made a little while ago. This time I tried to get a stronger coffee flavor so at the suggestion of my fellow "Mad Scientist" bread baker DA Brownman, I added espresso powder to the recipe. I also increased the amount of onion since I wanted a more pronounced onion flavor in the final product. If you are not a big onion
I am always on the lookout for something new and different to try in a bread recipe. I was visiting my home town of Massapequa, NY this weekend and stopped by a specialty supermarket to pick up some cookies and came across a bag of chickpea flour. I have never used this in baking anything before and didn't know exactly what to expect. I had some left over roasted sweet pota
The other night I cranked up the charcoal grill and smoked some nice juicy pork chops with some red beans for dinner. I didn't want to waste what was left of the nice smokey fire so I roasted a bunch of yellow potatoes and what better use for them but in a bread. I had some left over roasted corn so I figured I might as well make use of that as well.
