I have been been experimenting with rye during my past few bakes and this week I made Hamleman's rye bread with flasxseeds (wich I first saw in hansjoakim's post here). The recipe is from the site Modern Baking and you can find a reduced recipe in David's post about it. I have also made the bread as a 1 kg boule, like david did.
My attempt of the Vermont Sourdough. 2 loaves, proofed at the same time, but one was overproofed, the other not. Why? The details are in my blog.
The one on the bottom left is probably over proofed. Difficult to score, and it just didn't look good after baking.
This is my first post in quite some time. I have been experimenting with the no knead breads. I have so very little time to devote to making breads. Being a bachelor with a full time job, a house, pets, and a garden andyard to tend to keeps me plenty busy. I am satisfied and enjoy trying new flavors from my herb garden. My breads have a wonderful crunchy crust and chewy crumb.
We were reading Nigel Slater's "Eating for England",
You are faced with a plate of scones, a pat of butter, a dish of jam and a pot of clotted cream. [...] You have either butter or cream, never both. At least not when everyone is looking. It is generally accepted that the jam goes on first, followed by a teaspoonful of cream. Others insist it is the other way round.
-Nigel Slater, "Eating for England"
Well, I had some good luck this past weekend. It seems that I'm in Krakow at the perfect time of year: the 2010 Bread Festival was in full swing.
You can read my short piece here:
http://www.associatedcontent.com/user/820336/dan_suchocki.html
Here are some pictures:
I have made plain white, whole wheat, or a blend of both for many years, and recently tried some in a mixer instead of hand kneading. It turned out much like baker's bread (storebought). I think though, it was from overcooking and not the electric mixer. I am trying it again today to see how it goes. If I knead it myself it is only for a short time because of health reasons....my dough, if not made in the mixer, has a lot of water, and bakes soft, delicate and wonderfully home made.
Many years ago, I used to go with you and other friends on Sunday mornings to the Hot Bagels and Bialys on Main Street, often before it was open for business. We were just there waiting, hoping to be the first to grab one of those freshly baked bagels, as if they were going to run out any time soon. That's when my love for those crunchy-on-the-outside, chewy-on-the-inside 'rings' started to grow. My favorite was cinnamon raisin.
I followed Reinhart’s BBA French bread recipe and instructions as closely as possible. My pate fermentee fermented for 1 hour at then put it in the refrigerator for 1 ½ days. I noticed that it had doubled in size while in the fridge. I didn’t expect such a rise. I mixed the final dough using a smidge over a teaspoon of barley malt syrup, reduced the water to compensate and added about a tablespoon of flour while kneading. I added the malt because last time I made this recipe I got poor rise. The primary fermentation lasted 2 hours, temp 76°F, humidity 51%.
Hello all,
Long time reader, first time poster. Recently moved because of the job and forgot my starter. I was in tears but there wasn't much I could do so I set up the new one last night and to my amazement it did something I never expected it to do, it went crazy! I've never seen one develop so fast. Is that normal?
Here is a picture of my pet:
I have decided to give the recipe for this wonderful pound cake I have been baking since 1964 and only given the recipe out to family in the past 45+ years. It is very close to the same recipe given by Paula Deen called mama's pound cake. I think only the milk and salt differs a little. I have referred to this recipe always as 'Grandma Turners Pound Cake'. It was given to me by my mother in law Elsie Turner in 1964 and was given to her by her daugter in law from Atlanta, GA. What is so great about this pound cake and the reason I don't turn it upside down
