I've been lurking for a while, reading and digesting and I've been struck by how awesome the community is here and so I decided to start chronicling my new bread adventures.
My current bakes over the last couple of weeks have been:
Sending this to Yeastspotting.
First, it's the ciabatta made with my usual 36 hour baguette dough (with higher hydration to be about 81%).
KAF Sir Galahad (AP) 95%
Fresh Milled Rye Flour 5%
Hydration 77%
Levain (25% of the flour is Whole Wheat, 100% hydration) 25%
Salt 2%
My husband and I grew up in New Orleans. It is a tradition to use up the rich fat foods on this day, the day before Lent begins. Buttermilk pancakes were the order of the morning. We have a vintage griddle from early in our marriage...42 years this past Friday. Husband made his wonderful buttermilk pancakes. I sliced the berries and my best friend had sent me 2 jars of his homemade maple syrup from his trees in Wisconsin. What a great way to start the day and to savor our rich lives. c
Stranded in my house for another day since Nemo swamped Long Island with 20 -30 inches of snow I needed some more bread to eat. I decided to make some nice soft and tasty rolls that will be great for sandwiches and/or snacking.
I joined in on The 3 Twisted Sister’s GMA bake this week to do a Valentine Rose. The premise was to do Vienna bread dough and make it into a Valentine Rose somehow. The GMA’s posted their fine examples yesterday so this was a tough act, all 3 of them, to follow. But, we had the last of our left over panettone to use up and on our side.
It has been a while since i have posted any thread, baked any bread, or joined in any conversation with the TFL community. 3 months have elapsed since the day i had my spine fused, and i now feel good, and have recuperated enough to be able to bake bread again.The bread shown is one of my favorites: Hamleman's Whole Wheat Multigrain.
As far as pain, it is mild, yet tolerable. I have removed the brace now, so i can bend easily.
A month ago, the three gmas baked a great looking lemon anise seed tea loaf from Dan Leader's book 'Bread Alone'. Having lots of lemons and being a lover of all things anise (including anisette), I decided to bake a loaf for us to have with tea in the evenings. I up'ed the lemon flavor by adding a teaspoon of limoncello to the lemon and simple syrup glaze. Haven't cut into it yet, but it makes a very big loaf of tea bread. It is baked in a 9 x 5 inch loaf pan and rises in the oven to fill the loaf pan to the very top. In baking this, however, I did find the 30-
Messing around..........
