I hope everyone had a merry Christmas and lovely new year celebrations!
After getting the rye sauerteig starter from Leader's Local Breads going, I have been gradually working my way through Hamelman's rye sourdoughs. I've become completely enamored with hearty rye loaves, and I feel I am getting a bit better at working with these kinds of doughs.
Rustic baguettes and ciabatta from Gosselin's formula (as described by Peter Reinhart)
Pain à l'Ancienne baguette crumb
I made these baguettes and ciabatta from the formula Reinhart says he got directly from Phillipe Gosselin. The version in "Bread Baker's Apprentice" is a modification.
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When I made challah earlier this year, I thought I did a 6 strand braid to wrap around the 6 strand woven ball. But it wasn't until I made festive bread this Christmas that I realized how to do 6 strand braiding correctly.
Braiding bread dough is really pretty easy. Even 6 strand braiding, once you get the hang of it, is pretty easy.I made this danish pastry from the recipe on Breadcetera by Michel Suas. "Thank you very much Steve, your video is wonderful!" It's definately an improvement over the first posted Danish Pastry...being Irish I of coarse used the suggested unsalted Kerrygold Irish butter...but I really think I would have liked a Danish Cream butter better in my pastry...this is just a personal opinion....the very first time I attempted making a Danish Pastry it was a sourdough one and I used a regular unsalted organic butter and I just liked the way it baked up a lot better and the
A few things converged on this fateful day. I had a craving for hummus, and I was out of pita bread. I didn't really feel like going to the store just for pita bread and then I started wondering how hard pita bread was to make. So to the google! And that's when the Fresh Loaf website informed me of the greatest fact ever. Pita Bread is one of the easiest breads you'll ever make. So the first thing I discover is that it's also one of the cheapest breads that I'll probably ever make.
Please Note: This tutorial has been updated extensively with additional material and new and improved videos. Here is a link to the updated Bread Scoring Tutorial: Scoring Bread: An updated tutorial
Scoring Bread
What is scoring?
I printed out a recipe for this Danish Pastry dough and made the recipe: I was not happy with the way the dough came out at all...it seemed way to stiff from the beginning and it had some brown sugar in it...which seemed strange....the dough just did not handle easily for me. They did not bake right for me at all. After making these I went back to the site where I 'thought I had copied the recipe'...It had a different recipe on it!! I looked at my copy of the recipe...only to discover I had printed out a recipe from another site...Ooooh! I knew there was so
Thanks for the help, explaining and incouragement 'dmsnyder' from your post on this subject......I was having a little practice run on slashing...on Susan's Sourdough little boules...I was asked earlier to post before bake photo's..they were beginning to open up on the slashes from sitting to get this photo...the only thing I have maybe improved a little on is I'm slashing without much hesitation...I would like to take a loaf and make about 20 slashes in it just for practice...
On Decembeer 31, 2008 ...
Norm's Onion Rolls (and a lone kaiser roll)
and ...
Apple Crunch, from the Summer Shack Cookbook
And, on January 1, 2009, I baked ...
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In past years, I've made sweet saffron buns for Christmas. But after tasting the recently made semi-wild challah, we both agreed that while the saffron adds a lovely colour and flavour, it doesn't add quite enough flavour to merit the expense of using the saffron.