Howdy TFLers. Been a while. I just wanted to check in and say hi. I continue to bake, though not every week like I used to. Most of my baking is the tried-and-true standards: a variety of sourdoughs, fruit-nut breads like Reinhart's Cinnamon-Raisin-Walnut, an occasional challah, bagels, pizza.
Lately, I have not been following any recipes, but instead, just winging it with my loaves. Today I had some whole wheat/rye blend left over, so I decided to make a few loaves. I finally got the proofing time right, so that the ear opened up just enough.
Compared Maggie Glezer's ciabatta http://articles.latimes.com/2005/sep/21/food/fo-bread21 vs. Jason's ciabatta http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread.
We decided to make more of a white bread this week and to put some prunes in it since we haven’t put any fruits in bread since we baked babka this morning – but before that it has been a while.
This a was repeat of a similar recipe found here
I invited friends for dinner tonight Friday, I promised them a roast tomato soup and fresh bread, and followed by a (home brew) guiness and steak pie with fesh veg from the garden. Anyway we had got to Friday morning and i couldnt see myself getting a chance to knock up a batch of bread at work so i decided to call at a relatively new sourdough bakery in South Fremantle The Wild Bakery on my way to work.
This is my 4:30 am labor of love. I think this is what I hoped to accomplish. I hope to move onto Lavain. I have to gear myself up. I have to figure out what happens after Day 5. I feel like I mentally preparing for a marathon when I take in a new challenge.
Hi TFL,
We were visiting friends when their daughter asked if I'd show her how to make some burger buns. In her mid-20s, she's a great cook, and knows a bit about baking. So we made these brioche buns to accompany grass-fed organic beef burgers. The fun part was when the buns came out, and looked so pretty, the "student" bakers immediately Tweeted and FB'd and texted the results to their pals.
This has to be one of the best breads I have ever tasted.
This bread will blow you away!!
The texture is cake like but it's not.
It is just gorgeous, a crumbly flakey crust and crumb.
Sweetness comes mostly from the raisins.
Plus you can adapt the recipe and play around with it as I have done.
In this one, I added almonds and mixed spice but my first one, I used cinnamon,raisins and cranberries mixed up.
NB: DO NOT EAT THE BUTTERED ROLLED OATS...SERIOUS, YOU WILL NOT BE ABLE TO STOP!!
Hello,
I have made a few changes to the KW white poolish. I did a 10 hour preferment, lowered my yeast to I think 1/4. I should have written it down. And, I double bouled my boule. I think they were a bit tighter. They did rise higher. Thank you all! I did forget to S&F till the last 15-30 minutes prior to proofing. Oh the lessons! I have to say I love this! This community is so fantastic. I appreciate all the feedback and Support!
Warm Regards,
Casey
