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Sandwich Breads - a variety of two

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MarieH on 28 Sep 2011 at 13:38

I baked two sandwich breads yesterday - sandwich buns and a multigrain sandwich loaf. Kind of had a theme...

The sandwich buns are adapted from a King Arthur recipe. I added white whole wheat flour and milled golden flax (both from King Arthur). I have used the golden flax a few times and really like the nutritional goodness and the texture it produces. Pictures first, then the recipe.

This week's bakes - A learning experience

Toast
jamesjr54 on 28 Sep 2011 at 11:31
A week of triumphs and face-plants! The good: a really nice version of Lumos' Swiss/Bernese Oberland-style Sourdough Loaf, http://www.thefreshloaf.com/node/24996/xv-–-heinz’s-swss-artisan-bread-made-sourdough, awesome Honey Wheat from Healthy Bread in 5 Minutes, and some nice versions of Anis Bouabsa's baguettes. The bad: 10-grain whole wheat from HBI5 that I put in a loaf pan and undercooked even after 65 min@ 400F. The ugly: whole wheat bagels: in my haste I misread the recipe and use 3 stead of 2 C water.

Two Starter Rye Revisited and Renamed

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wassisname on 28 Sep 2011 at 08:47

     This bread is growing on me.  If I'm going to keep baking it, it needs a name.  A really cool sounding name that may or may not make sense in it's native land.  A name like: Doppelsauer Bauernbrot.  Now, that's a name that sounds like it means business.  There's something about Oktoberfest season that always brings my German roots bubbling to the surface!

Cherry Focaccia

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varda on 27 Sep 2011 at 16:52

On Thursday we are invited to friends for a Rosh Hashanah dinner.   I asked what they wanted me to bring hoping they would say bread, but no ... dessert.   I'm not much of a dessert maker, but my year plus exposure to this site has begun to show me the possibilities.   I was well on my way to trying the Cherry Galette (or as Chef John puts it - Cherry Folditup) on Food Wishes.   Then I saw Floyd's grape foccacia and that got me to thinking.   Here's what I thought:

dinner date

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yozzause on 26 Sep 2011 at 23:21

Yesterday was the dinner  for CHAINES DES ROTESSIUERS

I had agreed to make my home brew stout bread for the occassion so after starting off the soak of stout and wholemeal at 8.30 in the morning i took to my normal purchasing duties until lunch time and then with thanks to my manager was allowed to go down to the kitchen.

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