Blog posts

It had been a long while since I made a mainly-white bread, and after seeing so many handsome loaves posted in recent weeks by our talented members, I felt it was a good time. A particular post by myrtleskitchen highlighted her experience baking Pierre Nury's Light Rye. The recipe predated my affiliation here, so I searched and found the formula posted by zolablue, along with her notes and thoughts. It sounded like just the kind of bread I was looking to make, light, airy, flavorful, white, but not entirely white, ciabbata-like

Carissimi Amici ed appassionati panificatori,

voglio condividere con tutti voi una splendida giornata di lavoro passata a  veder produrre straordinario Pane e sensazionali "Viennoiserie" tutte francesi....il bravissimo PATRICK COGNARD ci ha insegnato tante cose importanti nell'ambito della panificazione di eccellente qualità e tradizione.

Qui sotto vi lascio il link per visionare tutto quello a cui ho avuto il privilegio di poter partecipare.

Buona panificazione a tutti voi ed un sereno fine settimana.

Anna

   This recipe is adapted from one of my favorite Jewish Rye breads.  I recently finally had a chance to sprout some grains and mill them into sprouted flours.

I built a sprouted rye starter in two builds and used some First Clear and potato flour along with sprouted rye for the main dough.

Dried toasted  onions were re-hydrated in the water and added to main dough for that extra kick and everyone knows onions go great with rye.

Here we are again, out of everything except Dark and WhiteSD bread.  So we had a choice of making bagels, sandwich slims, biolatta’s (Warp Drive Biyaly’s), English muffins, pizza dough – you name it - we are all out.  Since we made a huge pile of smoked pulled pork last weekend, we seceded to go with the sandwich slims to surround it in

Sattu is a flour consisting of a mixture of ground pulses and cereals from India. Pre-dominantly a non-glutinous flour, it has many variations across the country. However, four ingredients are a must : corn, barley, wheat, and gram (chickpeas flour).

AP flour, 70% hydration with thick coconut milk (first press), coconut oil, salt & sugar, made it a little sweetish with more sugar than salt, autolyse for 30 mins, with Bertinet method for handling the dough, preshape and bench rest for 10 mins, final shape  into a boule, 

dutch oven pre-heated to 230 degrees C, baked at 200 degrees C for 30 mins with lid on, and next 10 mins without....

Today is the day that all the Star Wars Stuff goes on sale.  We thought it would never arrive.  Now you can buy a Hans Solo action figure as 70 year old, retired, wannabe Jedi Knight.  Lucy was just besides herself.  I think she has a thing for older Jedi’s, even if they aren’t but you have to admit, Hans has a little bit more going for him than Jar Jar does.

I got some fantastic ideas from several Fresh Loaf members (Alfonso, AbeNW11 and dabrownman) since my last post comparing Tartine vs. Forkish process. I’ve followed their recommendations and thoroughly embrace the approach of no discard of sourdough starter and levain. I’m sure my starter, which remains nameless, appreciates that it gets to stay in my refrigerator perpetually. In addition, I refresh the starter these days following the three-stage builds that Alfonso recommended, discarding a small amount in the second build to make it quicker.

Nothing new this week, but two of our current favorites, baked yesterday and today.

San Joaquin Sourdough Baguettes. The left-most as an Epi.

We had finished off the last batch of these for dinner the night before - Sandwiches of Smoked Chicken/Apple Sausages with spicy brown mustard. Last night, we had some of the Epi, still warm, with a beet, fennel and blue cheese salad and cold roast chicken.

One of my favourite recipes on TFL has always been Floyd's blueberry cream cheese braid. I used a batch of pulla dough I had on the go for a half batch of the recipe. The fruit filling was 1/2 cup diced strawberry, 1/2 cup blueberries, 1/4 cup diced raspberries, 2Tbs lemon juice, 1 Tbs icing sugar, 1 Tbs balsamic vinegar and 1Tbs corn starch. I cooked it down until it was a syrup and otherwise followed the published recipe. What can I say but YUMMM!!!

Happy baking, ski