I wanted to try using one of my wife's bundt pans to shape a loaf, and see if I could get some nice intricate patterns. Unfortunately I did not use enough dough to fill the pan adequately so I ended up with a nice ring loaf and not what I intended.
[b][u]Oakland sourdough:[/b][/u]
This is the basic sourdough that I keep around the house. Nearly every sourdough bread that I do is an edit on this basic recipe, which is sort of a combination of Daniel Leader's Pain de campagne and Chad Robertson's Country Bread.
[u]Ingredients:[/u]
310g Sourdough Starter (130% hydration)
250g Water
440g Good quality unbleached AP/Bread Flour
60g Whole Grain Flour (I use whatever I have, WW/Rye/Spelt, etc)
12g salt (I use course grey sea salt)
Greetings all. After returning from a few weeks traveling (pleasure and business), I have been waking up my starter from a prolonged hybernation. I was looking through some very old recipes for a straight dough bread to make in the meantime, and I found this recipe in an ancient archive. In fact, I'm guessing it is one of the first (if not the first) yeasted bread I ever made oh so many years ago. It is Cottage Cheese Onion Dill, and is very tasty and makes a nice sandwich loaf with its tight crumb. It uses very little water with cottage cheese and an
I have converted a favorite sourdough recipe to make some loaves made with durum flour. I decided to just call them my Sourdough Semonlina Country Bread.
I made a large batch of dough. I was planning on baking them in my WFO. Plans were changed when Mike told me my car needed to be taken in for a service and we would be going out after it was done. I just pulled them out of the frig early and baked them up in my EO.
Makes 5 loaves - I have various sizes - I adjusted the sizes to fit my proofing baskets.
Sending this to Yeastspotting.
My friend gave me a large chunk of Serrano ham as gift, combined with some good parmesan cheese, this bread is super delicious.
Light Rye Sourdough with Ham and Cheese
It's almost been a week since the last sandwich for lunch post and some of us are getting hungry.
grilled 50% whole grain with sprouts seeds and nuts, Amish Swiss cheese with Italian salami with Brownman pickles and pico.
A dinner snuck in there with herbed and seeded ciabatta bun for the hammy, caramelized onion and mushrooms with some baked mini oven wedge fries.
I purchased a FibraMent-D baking stone and everytime I use it the crust burns. I use my BBQ because the temp. reaches 500 to 600 degrees.
The last time I baked one I elevated the stone using a cast iron dutch oven and it still burnt. Any suggestions.
Thanks from a fellow baker
Pauly
This morning I was on the way to making some lovely artisan bread using a long-fermented Biga starter but unfortunately I over-mixed the dough! Over-mixing creates a horribly sticky mess and it took me half an hour to clean everything, including my hands. Hopefully those that have experienced this will sympathise.
Pressed for time I decided to make a quick loaf with some improving ingredients available in most kitchens.
A while ago I admitted neglecting some of my baking books, never giving them a second look, while shamelessly favoring others. To atone for my neglect, I pledged to give every book a fair chance with my "Equal Opportunity Baking" list, with one recipe from ALL of my baking books.
For a long time I wanted to bake this bread. It sounds like home, and it tastes like home.
I am from the Black Forest, here a photo taken during my last visit:
Wolfgang Suepke posted the formula in his blog - quite a nice read because he sheds light on some regional eating habits in Germany.
