This isn't a bread picture blog and I apologize. It is more of a catch-up blog for those who have wondered where I have been and what I have been doing in my baking career. No, I am not conceeded, I just remember one or two people asking what I have been up too while I pop in-n-out of TFL on occasions.
This is my version of the flaxseed rye posted by hansjoakim a couple of weeks ago. I couldn’t resist this one. Not only would it satisfy my ongoing and inexplicable craving for flaxseeds, but it also provided an opportunity to use-up some of the old bread I’ve had frozen and waiting for just such an occasion.
The first time I made limoncello I used the skins of 7 lemons per liter of grain alcohol and let the the grain sit on the skins for 20 days to extract the oil from skins and then let it age another 20 days to mello after straining filtering and cutting with sugar syrup 5o-50. I used 454 g of sugar per liter of water and liter of lemon oil alcohol extraction. It was a real Amalfi Coast recipe from Villa di Marie but I didn't like it that much even though it tasted just like the too many samples I had in Italy and couldn't get enough of.
These sweet little jewels are made with home made puff paste and lemon curd with a little dollop of cream cheese to make it interesting.
My first attempt this bread I concocted came out excellent with a nice moist open crumb and crisp crust. I decided it was time to try it again and change-up some of the flours and grains used in the soaker. I just picked up some Bulgar Wheat so I decided to add that to the soaker along with rolled oats, malt rye berries, oat bran and cracked wheat. I also used a different mix of
As a "no knead" graduate, I'm used to making high hydration, slack doughs, slumped into loaves which are only vaguely "boule" shaped. Tasty enough, full of "rustic charm", but definitely not pretty.
I want pretty. So I've picked up some banneton, and am training myself to use more flour than seems right, on the understanding that stiffer dough will be easier for a beginner to shape.
And so, this is a slightly stiffer version of Saus' "San Francisco Sourdough Bread". The formula calls for 69% hydration; this is 63%.
Hey All,
Long time no post here on TFL. I have been working a little too much these days to post, how ever I have been baking about once a week. I have been baking very whole grain breads with rye lately, and had some grains in the freezer that I wanted to bake with… So here's what I came up with….
Welcome to Dough Boy Fresh's Fresh Bread Blog!
I've recently started baking bread, and I've got my fourth or fifth loaf in the oven as I write. The following are some of my bread's. I've included a pie because the crust turned out very well. If I don't say so myself.
This here is my first loaf ever. It had some problems needless to say. But hey, I'm gettin better.
I was in the mood for something simple and relatively uncomplicated to bake so I decided to make some baguettes based on the Peter Reinhart method from ABED which uses a long overnight ferment of the bulk dough. Of course I couldn't leave well enough alone and had to add something different to make it more interesting. I just picked up some quinoa flour from the supermarket which imp
