Before today I'd never tasted nor baked Brioche. Yesterday I began by making the dough, and today I made two tries baking it.
First Try
Hello all
I am looking for some help finding a recipe to make a Danish pasty that I use to buy every Sunday for my grandmother in South Philadelphia. It was rectangular pasty with a crumb and icing drizzled over it.
If anyone is familiar with this or has any ideas I would appreciate the help
My son asked if I could make hot cross buns for Easter three months ago, so I Googled the recipe and a whole new world opened up to me. Up until then, I had hardly used internet recipes, and guess what - the first hot cross bun recipe that I came across was Dan Lepard's recipe and it came with this excerpt from [url=http://www.danlepard.com/content/pages/dan.htm/]Dan's website[/url]:
I made this loaf one month back. It was very pleasing to toast, very. i'd recommend all who live in Dubai to try that!
Typical Ingredients:
Whole wheat (coarse bran) Flour, Instant Dry Yeast, a wholewheat preferment, warm water, honey/brown sugar/molasses, sea Salt, whole milk powder, some butter.
Sliced!
This recipe was contributed by Salome, who recently joined TFL. She is Swiss, and the breads she bakes represent a bread tradition which is new to me. The Southern Tyrolean Potato-Nut Bread (Südtiroler Kartoffel- Nussbrot) particularly appealed to me, since I have made potato breads a couple of times and really enjoyed them, and I like sourdough bread with nuts. It seemed to me that the combination of the potato and nut flavors would be delicious.
|
Ingredients |
Just posting up some results from my saturday wood fired bake. I did a pain au levain, running off of thoms country french but I increased the hydration a bit because my high extraction flour absorbs a lot of water due to a small bran content. I mill the flour myself and dont have a super fine sifter so the extra water gives quite an open structure. Comments and Questions are always welcome.
After last week's 70% rye bread, which I thoroughly enjoyed, I wanted to return to the first rye I had made – Jewish Sour Rye – to see if my tastes had shifted. I made the Jewish Sour Rye from “Secrets of a Jewish Baker,” by George Greenstein.
This is a classic “deli rye,” or “light rye.” It is made with a white rye sour. Rye snobs (who will remain nameless) turn up their noses at white rye because it has so little rye flavor. In fact, most of the time, I make this bread with whole rye. But, this time I made it “by the book.”
here is an update on some of my recent baking. I started to experiment with a few new shapes. 
I don't know what to call it, tubeshape?
On this picture are just a couple of fastbreads, put in the fridge late in the evening, baked early in the morning. Brought them over to a friend for lunch. Made a BIG impression, a lot more then the effort I put in.
After rye, I think spelt is my favourite flour to work and bake with. Even though it's closely related to wheat, spelt behaves remarkably different in baking. Whenever I bake mostly white spelt loaves, I opt for a 30 minute autolyse before mixing the final dough. After the autolyse, salt, levain and yeast (if using) are quickly incorporated in the dough. The mixing times tend to be extremely short - just a couple of minutes on first speed is often all that's required. I usually do two or sometimes three folds during bulk fermentation.
