I came across the following link/article on Lactobacillus San Francisco posted in 2004 by Mark Preston on a site called “Danger! Men Cooking!” http://dangermencooking.blogspot.com/2004/10/i-promised-to-write-about-fermented.html
Trust me, I've been baking, but not much in my tiny apartment where if the oven gets turned on, it feels like it for days.
But on and off in the wee early hours of the morning on the days I have off I try to squeeze in a few small bakes that have been used as gifts for those around me. Included in those bakes are;
40% rye with caraway - went to a fellow baker at work.
Posted a little bit later than intended, but its out there now, my mid-week bake, another attempt at a Honey WholeWheat and a Chocolate Sour Cherry loaves.
I am trying to achieve that lovely soft wholewheat texture you find in American breads – think gourmet WholeFoods and delis type, not the horrible Subway kind that squashes in your hand.
Tumminia and Pane Nero di Castelvetrano
Fellow TFL'rs,
Just to let you know this blog entry covers 4 different bakes and is a bit longer than I would normally like to post, but hopefully some of you will enjoy it, or find something of interest along the way.
First the sweet stuff.
I made this Pain au Levain, from Hamelman's book, as a gift for my sister who lives in France. My mom went to see her, and she called me next day to tell me that the bread was fantastic, and the kids loved it.
I respected the formula, but I increased the hydration from 65% to 67%. I baked it the same day that the dough was made, as hamelman suggests. Next day my mother flew to my sister, and that evening they had my bread at the dinner table. They told stories, shared memories and probably laughed and had a good time. I miss them.
Ok
About time I started a blog... I struggle a bit with spelling. I blame it on the autistic/ dyslexia; most say I’m just lazy.
I'm so passionate about making bread at the moment... I started with dean Brettschneider book global baker. Have mastered ciabatta, baguettes, fennel dinner rolls, and puff pastry. I'll post picks. But its now time for sourdough.
Sending this to Yeastspotting.
Chocolate croissants, chocolate soft sandwich loaf, now chocolate baguettes, see a trend?
In my second blog entry, I wrote that I baked three varieties of bread for my friend; WW bread (with right amount of salt!), cocoa-flavoured bread with cranberry & walnuts, and the other one. For the first two bread, I’ve already shared the formulae in my earlier blogs. So, today I’d like to share the recipe for the last one, which is actually the favourite of this friend I baked those breads for.
