In case you missed it, here is the latest instalment of my bakery adventure blog.
http://thesnapery.wordpress.com/2014/03/18/loaf-refinement/
Hope you enjoy it!
Richard.
After the last bake of this bread, I wondered if I could get a more open crust by doing all the mixing by hand, rather than some by machine. So, that's what I did. The formula was the same as that used in Pane Valle Maggia, ver. 2 3/7/2014, except I did not take the time to grind fresh whole wheat flour. I used Giusto's Organic Fine Whole Wheat flour instead.
My procedure was as follows:
This is my first attempt at tartine country without messing with its flour blend. Yew~~ this is really difficult not to add more whole grains.
My basic white bread recipe with the following additions:
1/4 cup sugar
1 Tbs. cinnamon
2/3 c. Craisins
1/3 cup Sunflower seeds
Powdered sugar glaze.
Lately I've been a lurker on TFL and not even a very good one. But the urge to post is too strong. I must post. After a disappointing several weeks at the Winchester Market - some good weeks and some bad weeks, but not really a nice place, or a very well run market, I finally participated in a really great market in Cambridge Massachusetts. A few days before the market, I called a baker who had been there before me, and asked how much he sold. He told me close to a hundred loaves. I gulped as that's around 4 times as mu
I got the idea from King Arthur Flour's website. http://www.kingarthurflour.com/recipes/shortcut-russenzopf-recipe. I used the brioche recipe from Rose Levy Beranbaum's The Bread Bible.
From the side
From the top
and of course, the interior
Hey everyone!!
I have a new bakery blog post here about the refinement of my first product for my bakery. The Field Loaf.
http://thesnapery.wordpress.com/?p=66
Go have a look.
Richard.
Years ago I came across these buns when I went to Basel a lot.
They are sold only during lent, and only in Basel area.
The taste and texture were very memorable - unlike anything I had tasted before.
Next Saturday I will participate in a pop-up market and thought these Faschtewaije might be an interesting candidate.
I found a few recipes and saw what made them special. Lard.
I wouldn't be able to sell a lot of goods containing lard on this occasion (I am going with Hot-Cross Buns)
But my fingers itched and I tried out the recipe.
Plötzblog is one of Germany's best bread baking blogs. When Lutz Geißler (author of "Brot backen") invited us to his blog event blog-experiment: "Wir bauen uns ein Brot" (Let's build a bread), I was intrigued.
Of course I wanted to attend the very first "Bread Olympics"
