Hey all,
Made my first brioche today and I haven't posted in a while so here it goes.
The formula is from Advanced Bread & Pastry by Suas.
Sponge:
Bread Flour 100.00%
Water 65.00%
Hello!
I just made the best loaf of bread that I've ever made in my whole life!
For so long now, I've wanted to be able to make bread, and feel happy with what came out of the oven, and in the past I was easily dissuaded.
This loaf is about the 4th one I've made - and only about the 7th one I've ever made in my life, and it - is - gorgeous!
So I've been baking breads for some years now and experimenting with various recipes.
Today I've been working on these English Muffins as well as my version of Theresa Greenway's Griffin's Bread.
The versions I'm making are 62% and 68% hydrations respectively.
Most of the time I use a KA mixer with C-hook to knead.
Hello!
About a year ago when my in-laws from Switzerland visited, they brought a crown and plastic doll with them, accessories necessary for a "Drei Koenigs Kuchen" (3 Kings Cake).
Hello,
I tried making Karin's Dinkel Walnussbrot and really enjoyed the texture and flavor of this bread.
Thank you, Karin, for your recipe and technique!!!
I wanted to try making Spelt bread again - I saw these recipes, that used blueberries (yum!) as an ingredient:
Shao-Ping's Caramelized Hazelnut and Blueberry Spelt Sourdough
and Farine's Apple Blueberry Bread with Spelt
Hello,
Awhile ago I'd found elra's post on wildyeastblog.com about Bara Brith - I've been wanting to try making this lovely-sounding fruit-and-spice Welsh 'speckled' bread ever since.
I've got Elizabeth David's English Bread and Yeast Cookery on loan from the libary; there's a recipe for Bara Brith in her book too.
This is my variation of Bara Brith, based on elra's and Elizabeth's.
I was delighted with the light, cakey, tender and flavorful! result:
This formula is adapted from Wild Yeast's great recipe here: http://www.wildyeastblog.com/2008/07/28/sourdough-ciabatta-rolls/, with the following changes:
1. Increased the hydration to 85%
