Blog posts

I baked this bread last night. It is beautiful.  

From a new (2016!) book of Stanley Ginsberg: "This bread is yet another example of how traditional breads changed when they came across the Atlantic. I found this recipe in Bread Lines, the quarterly newsletter of the Bread Bakers Guild of America, and was both excited to have come across this representative of the Nordic rye tradition in America and intrigued with its adaptation to American tastes and agriculture.

This week’s bake was an experiment for me!  Dab suggested fermenting the porridge mix that I add to the dough. I didn’t know that was even a thing, so of course I had to try it.

Here’s the formula:

A nice desert bread! My newly invented recipe, a successful experiment.

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Bread with trail mix

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150 g orange juice
150 g milk
enough water to make soft dough
450 g bread flour
generous handful of nice trail mix
1.5 teaspoons yeast
1 teaspoon salt
spiced sugar for sprinkling

mix dough
let rise
shape loaf
second rise
slash loaf on cooking sheet
sprinkle with spiced sugar
bake at 450F in steamed oven for 25 minutes

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  I had not made English Muffins in quite some time, so I opened up a recipe from the last time I baked them and modified it with what I had on hand.  I ran out of Greek Yogurt so I substituted some Buttermilk and probably added a little bit too much in the process.  The dough was a little wetter than it should have been, but in the end the flavor was amazing.  The addition of the freshly ground Spelt and Durum flours along with the onions and cheese made this one of my favorite English Muffin bakes to date.

Peter's NY deli rye recipe from Bread Baker's Apprentice remains my favourite sandwich loaf and second favourite loaf, second to my beloved pulla.

finally ... earring!! .... thank you all for comments ... i understand now ... thank you ... 

I tried to bake the Sourdough French Bread and was confused by some of the instructions. How can dough rise in the fridge if it is wrapped tightly? Item 3 on Page 279.

Grilled Talapia and Tuna for Tacos

2016 Dabrownman’s Blog Index

 1/1/2016 - New Year’s Eve Pizza – 2015

1/5/2016 - Westphalian Pumpernickel – 1537

1/8/2016 -  3 Starter Italian Olive Bread with Rosemary and Sun Dried Tomato

Lucy couldn't even remember the time we had pizza - and we love making pizza nearly as much as we love eating it.  This one had a fast crust since we didn't decide to have pizza until 2 PM for dinner at 6 PM.

Se we went with a fast dough using a couple of large pinches of instant yeast, have high gluten and half bread flour and no whole grains. I hope Lucy doesn't burn in doggy hell for this.

Here is my favourite rye sourdough with a few variations. When I am not trying out other recipes I bake two loaves every week for my family who won't have it any other way. The loaves can easily be stored for up to 10 days before they get too dry and hard, and I think that they improve in both taste and texture for the first 2-4 days. 

Top the slices with cheese, salami, ham, cucumber slices, boiled eggs and mayonaise, smoked fish, paté, or whatever you fancy.

Day 1, evening

Soaker