Another very tasty bread from Dan Lepard's "A Handmade Loaf", I mostly followed the formula, but left out the instant yeast, using rye starter only, which means the bulk rise was 3 to 4 hours at room temp, then shaped and retarded the loaves in the fridge overnight. The next morning, took out, warmed up for 1 hour, then baked.
Hello from highmtnpam. We live at 9200' above sea level with the Continental Divide on three sides of our small town. I love the site because it keeps me in touch with other "breadies" (if you can be a foodie why can't you be a breadie) I am just learning to post and include pictures but look forward to the challenge. I consider my self a good baker, but have already learned so much, I feel that I may be on my way to a "very" good baker. Hello again, Pam
Hi all,
Here's a brief report on this weekend's baking. Yesterday (Sunday), I mixed dough for a fruit and nut levain and did the lamination for a straight croissant dough. Both the levain and the croissants were retarded overnight after final shaping, so I could bake them off this morning. I got an early start so everything was baked before I headed for work.
Ode to pain de mie
Hello, My 20th wedding anniversary is this week so I wanted to bake something special for my husband!
Or to Eureka Mills, if you are more fluent in English than in Afrikaans.
We spent the past week on vacation in the Western Cape Province of South Africa. Along with spectacular vistas, fynbos, animals we’ve never seen before (who knew that bontebok and blesbok would be so difficult to differentiate?), rolling farmlands, orchards, vineyards, calving whales and two different oceans, we managed to fit in a visit with Nico Steyn, miller and manager of Eureka Mills.
I keep my own blog with my sisters at www.threecleversisters.com, but as I have a question about this bread I figured I'd repost it here too! I'm not sure if that's how TFL community works/if others do this as well? Do people keep parallel blogs around here? I think my bread stuff is a little technical sometimes for the rest of my blog, though here probably pretty basic stuff ;-) All in the name of better bread, right?
Hello
I just wanted to show you something that i started to make as a treat on parties buffets....It is a soft sandwich bread dough but i baked it in a big "ghee tin" then sliced it and cut each slice in four or even eight portions and started to fill it with whatever sandwich filling.
Actually, it's 2 seeds and a nut, but the name is unwieldy enough as it is.
Digging through my freezer again... I found my mix of pumpkin seeds, sunflower seeds, and crushed walnuts. I couldn't resist throwing some in the bread, maybe it's the first hint of autumn in the air.
Hi All,
Just wanted to share with you some rustic baguettes au levain that I made this morning... I'll work on posting the recipe a little later... Enjoy!
Tim
