This is certainly one of the most delicious breads I've ever tasted. It is amazing for its complex, wholesome taste. It also has always had astonishing oven spring and bloom for me. I'm not sure why.
I think the name of this bread is probably the longest one I've ever used or seen for that matter! There are just too many things thrown in this latest bake to make it any shorter and do the bread justice.
We knew that we would have to get around to making some version of Phil’s (Pip’s) Savory Pumpkin and Feta Pie. As soon as we saw it we knew that it would be just about as great as regular pumpkin pie – just a little different.
Well here I go again with a winter project. Buy an old piece of bakery equipment (cheap) then clean and fix it up.
We had some left over whole wheat short crust pastry from our granola crisp topped, apple, pear, snockered dried fruit galette and decided to turn it into some WW puff pastry by laminating it with a little butter.
I tried my hand at baguettes again following (more or less) a traditional recipe.
Dough
500g AP FLour
500g Bread Flour
680g water
3.5g yeast
11g salt
Baked with golden flaxseeds.... toasted and soaked. adds a beautiful fragrant to the bread.
Above, proof in normal tea towel in a basket.
We love these English muffins and try to make them a little bit different each time we make them. This time we used some of the left over SD levain for the panettone. We made them the thickness that is called for in the recipe at 3/4” for the first time. Normally we make them thinner since the puff so much.
After the last panettone fiasco where they were under baked and plopped themselves onto the carpet when overturned on the skewers to cool, we decided to do some origami panettone molds out of one inside layer of parchment paper and one outside layer of regular printer paper.
