We had plans to make a pot of barszt (borscht) this weekend, so I made a rye loaf to go with it.
I leavened it with both my starter, which I fed with dark rye flour the evening before, and a teaspoon of instant yeast. The loaf itself was about 30% dark rye flour, 70% bread flour. The hydration... very approximate.
I never liked cakes with heavy decoration from the bakery. But for my own birthday last week I made a cake with icing on top. This is the first time I used an icing reciepe and it turned out awfully sweet. My boys tried just one bite and they gave up!
Pizza bread made last weekend~~~^^
This is why I call it "Pizza bread"~~~lol
A sandwitch loaf for breakfast next morning~~~
Whew! All of the planning, all of the strategizing, all of the preparation, all of the anticipation, and poof!, it's all history now.
After some trepidation, I finally attempted the Italian-Style Herb Bread from Beth Hensperger's The Bread Bible. The hubby and I are avid picnickers and my parents had just gotten me a snazzy portable picnic table I can't wait to try out tomorrow.
Several things made me nervous about this bread:
1.) The only other cooked stuffing bread I'd attempted prior to this was onion rolls (also from BB; it's the only bread book I have) and they turned out well, but the filling didn't quite blend as well as I'd like.
We were out of red and white rye malt when we made out last batch of SD multi-grain bagels with sprouts. Since our multi-grain bakes that we like the best have been a combination of spelt, rye and whole wheat we decided to make a batch of red and white multi-grain malt using these 3 grains.
This is my first attempt at txfarmer's 36 Hour Baguette formula. There is a reason it's famous around here.
We made another batch of our YW / SD bagels trying to work out the kinks with a few minor changes starting with 26% whole grains. Instead of a 20 hour retard, we retarded the shaped bagels for 15 hours. The whole grains this time were spelt, rye and whole wheat in stead of just WW.
