The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

trailrunner's blog

trailrunner's picture

xaipete made me do it. The crust was OK., "nothing extry" as we say in Alabama.  It was a wild yeast dough that had been in the freezer for a couple months. It was very nice to work with but didn't rise too much . It did get nice and chewy and since I baked in a 550 oven with a really preheated stone the bottom was nicely browned in places. The topping was what made it so perfect. My sister in law brought me olive salad from NOLA. It is the best and since that was my home long ago I miss it and was so glad to get the gift. Added Itl sausage, sundried tomatoes from Whole Foods in NYC , fresh mozz and parma. YUM !!!

pizza Apr 4 2009

trailrunner's picture

I have had this recipe for granola since the 80's. My Mom found it in the Orlando Sentinel. It is the best I have ever tasted. Here is the pic and the recipe.

Photobucket 12c rolled oates

 2 c sunflower seeds

2 c ribbon coconut

 2 c chopped nuts - I use almonds and/or pecans

2 c sesame seeds

combine in a pan: 2 c smooth peanut butter 2 c honey 1 c water 3 tsp salt 2 Tbsp cinnamon heat till well mixed toss above mix w/ this dressing. Bake at 300 till brown as you like it. We like it quite crunchy. Watch closely after first 30 min. Takes about 1 1/2 hrs.

 This is the Cherry Pecan au levain from TFL. It was a very easy formula to follow. I made a couple small changes. I put the completed dough into a large bowl and did 15 minutes of folding in the bowl w/ a large rubber spatula. I did the pecans first for 5 min to incorporate them and then put the soaked cherries in the bowl. This worked very well and there was no mess at all. Also my cherries are very moist so I only soaked them about 1 hr and drained well. They held up perfectly due to not being so fragile. The dough was retarded for 24 hrs due to time constraints. This did not affect it at all. It had gotten a nice rise in the fridge and I then placed it on a sunny table while the oven preheated. Great rise and nice crust. I no longer use a steam pan for any breads. I just mist heavily right before I put loaves in the oven and then mist one time a minute later in the oven. Seems to work very well and a lot less trouble and safer too ! These were baked on parchment and placed on a cookie sheet, no stone used today.

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trailrunner's picture

I have liked the Blog entries so much that I decided to try it myself. I made the Ciabatta from Jason's formula posted here on TFL. I followed the semolina formula. It turned out wonderfully. I have never made Ciabatta before so I am really pleased. It sure is light and disappears with great ease.

Photobucket Photobucket I also made Proth5's baguettes. WOW...they are fabulous ! I tripled the formula and got 7 loaves at 8.75 oz each. I baked the 1st three a few minutes longer 22 min and the rest at the 18 min mark. They taste so good. My starter is very active and I had the full bulk rise in 3 hrs. Photobucket Photobucket Last I took my Heidelberg Rye recipe that I have been making for decades and converted it to wild yeast starter instead of ADY. I first got the recipe from the back of a Fleishman Yeast packet. It is a rich chocolate and molasses bread. We always love it and are having it tonight with potato cheese soup. This was a complete success. I had no problem making a pre ferment yesterday from some of the flour and water and my starter. I subtracted the weight of the total starter from the final weight of water and flour and it was perfect. I am cont. to convert more and more of my old recipes. It is certainly worth it . I love the hint of sour and the rich texture of the bread. Photobucket Photobucket


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