I am finally proud of my bread...It looks gorgeous. My special thanks for the web
tutoring go to Australian Baker WARWICK QUINTON.
Porridge:
600 h whole-wheat flour
260 g whole-rye flour
100 g buckwheat flakes
850 ml cold water
Have an excess of zucchini blossoms in your garden? Here's what I did with a little leftover dough (Hamelman's French bread) thin sliced mortadella, fresh mozzerella. I tossed the zucchini blossoms with a little olive oil and S&P and tossed them on the pizza for the last minute or so in the oven. Shaved some parmegiano reggiano on at the end and bellisima!
Hello everyone,
This bread is Whole Wheat Bread, from Eric Kastel's Artisan Baking at Home with the CIA.
This is a straight dough which includes whole wheat and honey. After shaping the boule, it was sprayed with water, gently picked up, turned over & rolled around in a bowl full of sesame seeds; then gently placed seam side-up in a cloth-lined banneton for final proofing.
Tonight I needed a quick loaf for sandwiches and I had a bit of free time, so I made this loaf from Bernard Clayton's new complete book of breads. After making so much sourdough lately, it was nice to get a completely different smell in the kitchen. This is a standby recipe; when I opened the book, this was bookmarked already.
The Quest for Great Buns
Friday morning I mixed the Biga for Italian Sourdough, per David’s recipe (http://www.thefreshloaf.com/node/12485/sourdough-italian-bread-and-sandwich-rolls) The goal: perfect buns.
Today, I baked Hamelman's "5-grain Levain" from "Bread."
Various TFL blogs have featured this bread. They can be found by searching the site. The recipe was posted by fleur-de-liz here: Eric: Hamelman's Five-Grain Levain. She was a very active contributor to TFL at the time I joined and an inspiration to me. She encouraged me to bake this bread for the first time way back when. It is, indeed, among the most delicious breads I've ever made or tasted.
It seems to me that if you are trying to gain proficiency in baking bread that it helps to pick a formula and make it over and over again until it starts to seem natural and easy. I'm not there yet with Hamelman's pain au levain but it ain't for lack of trying. My biggest difficulty with it so far has been something that should be simple - following the instructions. When I first started making it I viewed the rise times as something like suggestions. 2 hours seemed like a ridiculously long time to do the final rise, and I would do 1 hour and t
Hello everyone,
These buns are from CIA Artisan Breads at Home by Eric W. Kastel.
I replaced some bread flour with whole wheat and topped with sesame seeds.
The egg glaze gave them a nice shine! ...mmm...burgers...can't wait!
Regards, breadsong
Smothered with spices and baked to perfection this is an all American apple pie. Baked with red, ripe juicy apples straight from a New England farm.
