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.
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.
Pain de Campagne, following DiMuzio's formula in his "Bread Baking, an Artisan's Perspective" book. Thanks to richkaimd for recommending this great book.
90% KA unbleached bread flour
10% Hodgson Mills rye flour
68% hydration
