Blog posts

I have not made rolls in a while, so I figured it was time to give it a go.  I was going to make some straight onion rolls from the recipe in Inside the Jewish Bakery by Stanley Ginsberg and Norman Berg, but I decided to try something a little different.  I used the onion topping recipe from the book and created a nice soft dough using some smooth style ricotta, whole eggs a

Sticking strictly to the Jewish bialy recipe by using onions, I strayed slightly from the rest of the traditional recipe and mixed it up into a Mexican / Japanese fusion sort of breakfast bread pizza thing that anyone would think is completely natural, if a little strange and weird, for the most part.  OK it is real strange and weird!

I went shopping yesterday at Aldi and found this fantastic cake spring form tin made by Zenker that also doubles as a serving platter and came complete with a plastic lock cover....you just remove the spring form and the cake is ready to be served, great for making cakes and transporting them!

http://aldi.com.au/au/html/offers/2827_21031.htm

http://www.zenker-backformen.de/index.php?id=11&k_id=11&L=5

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Still keeping on practicing my lamination skills -- butter consumption in Seattle must've increased noticably since I moved here!

Baked off the 20 hour retarded boule that was identical in every way to the non retarded one  baked yesterday.  The crust on this bread is even better than the non retarded one.  But the crumb is more airy on the non retarded one.  The taste is better on the retarded boule but the texture is better on the non retarded one.  I have to call this a draw.  Both have their strong points and both are very good SD breads.  It was a nice experiment to complete and not what was expected.  I though that the retarded loaf would win hands down but this

I really did intend to make one of the 100 recipes I have saved from assorted websites and blogs or one of the 1000 recipes from one of my bread books.....really...I did.  Well this recipe is kind of adapted from Peter Reinhart's The Bread Bakers Apprentice.  I started with the recipe for Italian Bread and changed the biga to using  my sourdough starter or le

A book I've owned for many years and still one of my all time favourites for Italian cooking is Carlo Middione's 'The Food of Southern Italy'. Middione's Sicilian Bread Roll in the Old Style or Nfigghiulata Antica he believes may predate calzone, going back to the Saracen occupation of Sicily in the ninth century.

It's been a while - but here I am, right where I need to be - in Paris at the Coupe du Monde de la Boulangerie.  After a day of tour guiding "adventures" (including the return of the "Naked Baker" - a story for which the world is not prepared) I thought I would go over to the competition area, check out the day 3 baking and snap some photos.   Then rest my tired tootsies and post them to TFL.

This is me, taking photos - which I never do in Paris - not even at my Sunday dinner at a famous landmark - so set expectations accordingly - but here they are for you...

I'm soooooo tired!

I made my favourite Pasta today, I only do this a few times a year and spend the whole day making them. I always make them in bulk and freeze them, tho most of the time my extended family end up taking most of my stash!lol.....Hmmm I made 100 Maultaschen today, I wonder how many I will get to freeze and eat?

This is a bulk recipe that makes approx. 100 large Maultaschen.

Maultaschen

Pasta Dough

2 kilos of type oo flour

2 dozen eggs

salt

Filling

500 grams minced bacon (minced)

8 medium sized onions (minced)