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Avocado Brioche

Brioche - challahs and rolls, made with..... avocado instead of butter.

When I first heard of this idea, it took me a few minutes to digest the idea, but seeing the photo convinced me that I just have to try it. So I did - and my family just looooooooooooved it!

I took one of my own recipes, "played" with it and combined it with this great idea - and these are the results

So, the third experiment with the T55, today....I’ll try to be short and quick this time…for a change. :p

Sending this to Yeastspotting.

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Hi,

This is my first attempt at bagel-style bread - Obwarzanek Krakowski :-)

I used the bulk formula given in the wall street article. Thank you, GSnyde for the inspiration.

My version of thar formula reads:

Wheat flour (T55) 90%

Light Rye 10%

Water 48%

Sugar 3%

Salt 1.5%

I baked  this bread, using david's formula found here http://www.thefreshloaf.com/node/23828/sourdough-pan-de-horiadaki-quota-blessing-breadquot

A bit of a breather to ease the tention created by my obsessive baguette journey. :p

I have a zinfandel grape in the yard, originally planted more as a whimsical tribute to our favorite wine grape than for any practical purpose.  It is now producing grapes, something I should have seen coming, but what to do with them?  They are tasty enough to eat fresh if you don’t mind the seeds but still…

Pane Nero di Castelvetrano and my new Oven

Hi to everyone on TFL! I've been lurking here for a while, trying to absorb as much information as I can. I finally feel like I have some success worth sharing.

I've been practicing baguettes for some time now and the past few weeks I've been more determined to make small tweaks and hopefully improve the results.

Sending this to Yeastspotting.

Click here for my blog index.