Can someone find a monistery in Italy with a bakery that needs to be restored. ??
Who would like to go with me ??
I would like to put back some bran and wheat germ into my white flour bread recipes. Does anyone know what that translates to in terms of additional water per cup of flour?
Couldn't help but want to share this link from "I Can Has Cheezburger" Lolcat bread pic.... On to my raisin bread, which turned out pretty good. I used Winter White Wheat, red wheat is simply to strong flavored for making a good cinnamon bread. I like the red wheat for my cereal bread though! The darkness of the crumb is mostly from the cinnamon th
Hi my brother sent me this video link, there is some amazing looking dough in it, and loads of wonderful types of food.
Enjoy
http://www.youtube.com/watch?v=ORtP0k2nxoo
Reading through SylviaH's long blog ([url=http://www.thefreshloaf.com/node/20162/oven-steaming-my-new-favorite-way]Oven-Steaming My New Favorite Way[/url]) I decided that I have to give this steaming technique a try.
Thank you, Karin, for a wonderful formula! A Keeper!
My first attempt at working with 100% spelt flour.
I baked this bread yesterday before rushing out for the day. It works great for a busy schedule and I could have even taken less time by not over proofing it, I'll know better next time after reading, other members advice about mixing and proofing spelt flour breads. The 'my' crumb was to dense but the flavor is outstanding, I loved the spices and nut combo...oh and the buttermilk!
That is ,If My first attempt did yield anything close to a croissant. I Was inspired by Akiko's Post here about her great croissants adapted from Steve's Great website: Breadcetera, and i had to try my luck at croissants.
This was our favorite, and there isn't much left of it. I used a soaker for the rosemary herb. Wish I could get fresh here in Thailand! The internal temperature didn't quite reach 200F and the top got a bit dark, probably because of the oil, but it was soooo delicious, I can't believe I made it.
My sourdough boules are churning out of the oven regularly now.
Recipe:
DAY 1
