Thiézac, a village 30 km from Aurillac (260 km north-east of Toulouse, France) has a reputation of [color=brown][b]pure rye bread[/b][/color]. Just the sound of it is beautiful to me.
I was inspired by a Banana bread featured on farine-mc.com (link: http://www.farine-mc.com/search/label/Banana). This lady makes loaves that are works of art!
This humble loaf is a single recipe of Rose Levy Beranbaum's Banana Feather Bread, and when I slashed the top I tried a slight, reversed S-curve - to see what might happen.
I thought the result looked kind of like a banana!
And it's delicious! The recipe is 100 Percent Whole Rye from Bread Alone.
Mini Oven gave me her Austrian stamp of approval and tells me it will be truly ready to eat in a couple of days. Thanks for looking, and Happy New Year to All!
Susan
Back to work today after a wonderful vacation. I started with the usual poolish last night but for today I wanted a slow rising dough that I could leave all day. I used the usual KAF recipe for baguettes but added a total of 1 tsp yeast including the poolish and half of the salt. This is what I found when I got home 7 hrs later:
Luckily my husband was able to fold it for me mid-day :) I formed two small boules and baked them on a stone with steam. Yummy!
I was watching these beauties actively springing in the oven when I realized that I forgot to add the salt! No wonder they were so active. I used my pizza stone for the first time and got beautiful, crunchy crusts. In leu of a peal I sprinkled corn meal on pieces of parchment paper and slid them onto the stone which was already in the oven. It worked like a charm! I steamed the oven with about a cup of water which was poured into a hot roasting pan on the bottom. Look at that bubble!
Over the holidays my husband has been trying to increase his carbon footprint by leaps and bounds. This time of year is quiet for us, we own an A/C and heating company in Texas. So summers are crazy and winters allow us some time to play. Our big new toy has been the wood fire oven. I didn't realize how into cooking in it my husband would become. I swear he has decimated the chicken population around here in recent weeks and I have made more bread than I could really give away. I am waiting for my neighbors to not look me in the eye and try to run wheneve
My daughter, her husband, 3 children and Moochie, one of their dog's just returned back home here in San Diego from a 4 day sightseeing trip to New Orleans. This was one of their many stops. Moochie goes everywhere..see his little ear and foot in the photo! I bet he even got to enjoy some Beignet!
Beignet at the Cafe Du Monde
Sylvia
It has been quite some time since I posted on my favorite website. But (un)fortunately the business and consulting world is holding me up from blogging and bread baking. But before I disappear again in the offices of the corporate world in upstate NY, I wanted to share this picture I found by accident in one of my old bread books today.
Hi all, I've been enjoying all your posts over the last week or so, it looks like many of you produced great breads for the holidays. I did some baking over the holidays I need to catch up on blogging about. I was away from home so in other words, away from the mixer, the baking stone, my arsenal of flours and the sourdough I am used to working with. Add to that new brotforms I received for Christmas and you don't know what will happen. Thankfully I have been reading up here at the fresh loaf and this gave me the opportunity to experiment with new methods and get out
