I'm a novice baker who makes sandwich-style loaves for the household (and occasionally a free-formed loaf for special occasions), but this is my first challah and braided loaf. I used the Challah recipe in the Bread Baker's Apprentice.
I messed up a bit on the four-strand braiding, but I'm sure it tastes just fine. It's cooling in the kitchen right now.
SAUSAGE ROLLS
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When shaping freeform bread, I usually shape it in boules because that's what I know how to do. But there is a request for shaped breads, specifically NOT "batard, boule or baguette" for Bread Baking Day #6.
I took a look through our bread baking cookbooks to find some traditional shapes for bread.This is my second time working with a significant amount of rye, my first being a 100% rye: Vollkornbrot. That was really fun since i had no idea what to expect, it wasn't too difficult, and the people i made it for (immigrated from Germany) said it was wonderful. This time however, I scaled it back and went for a 40% Rye with Caraway Seeds.
I was tired of drooling over Zolablue's pictures of Dan Leader's "Pierre Nury's Light Rye" and decided to try it for myself. This bread is *amazing*. I sent the second loaf home with friends of ours that came for dinner. It was a really nice addition to the cheese plate - and every piece was gone in about 15 minutes - there were only 4 of us!
I went on a whim googling for artisan bread classes seeing as there doesnt seem to be anything like KA here, that I have discovered yet.
My first stop...and this is WHERE I stopped because it just blew me out of the water!
The Artisan Bread School. *cries*
I found this course http://www.artisan-bread-school.com/location.htm
I want so bad to do it, but the money and time away from home is just too much to ask for.
bugger!
Hello Everyone, and happy Tuesday!
I was in Cancun over the weekend and brought with me a few bread books to read, and was really hyped to get back into the kitchen as soon as I could. It only (only! ha!) took two hours to get through customs and immigration. Woe to regular international travelers!
sliced brazadela 