Another delicious and very interesting recipe from Freerk.
Thank You, Freerk!
I had planned on baking these in after an overnight in the frig. but no room left with the four loaves of that went in a little earlier for a long proof. I'm sure Mike will be happy. He will have a great snack when he comes in from work.
This is my first project from the many breads that I found interesting in Bernard Clayton Jr.'s book, "Breads of France", first printed in 1978. I obtained the copy I'm reading through an inter library loan from McPherson, KS, which is deep in the heart of Kansas and wheat growing country. The book is a 1978 copy. Mr. Clayton's formulas are written down in volume measurement so I used a calclator, pad, and pen to scratch out my weight measurements. That's the penalty I pay for not having learned how to use a spread sheet.
I recently got some emmer (farro) flour from bluebirdgrainfarms.com ( link ) and have made 3 loaves with it so far. I got interested in emmer after researching biblical era bread making. This post includes photos of my most recent loaf and a recap of my experience so far with this flour.
“Bread and Roses” – Artisan Baking, Training and Consultancy in Northumberland
I was so inspired today by Freerk's post about this 15th Century bread, well I just dropped everything I was doing and made a batch. The video recipe is inspired genius in my humble opinion. Very stylish and well thought out. My wife inquired if this was a dessert. I smiled and said no, just a snack:>)
These are fun to make, easy and fast. They are also history as they disappeared quickly. I highly recommend giving these a try. I backed these for 9 minutes. Any longer and they would start getting crusty. I did sprinkle some sugar topping over each piece just before baking.
Managing the Water
Greetings from Finland!
After years of reading your posts (and drooling over your tasty and beautiful loaves) for inspiration, I thought I'd start my own blog here too. During the days I'm a stay-at-home dad exploring life with my two boys (ages 4.6 and 2 :)). The rest of my time, mostly when my family is asleep, I try to split between baking, writing and some other creative experiments. And browsing The Fresh Loaf.
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Over the weekend, I finally worked up the courage to try making Bruno's Pandoro from Maggie Glezer's Artisan Baking. I followed the the formula almost exactly. The one thing I changed was to replace all of the whole eggs in the formula with an equal amount of egg yolks by weight. I had the idea in my mind that this would give the final product better color and flavor (more on this later).
I’ve had a few months break from baking – having a little one takes a lot of your time!! No matter how many people tell you, you won’t know till it actually happens to you.
Anywho, the little monkey is asleep and I can update my blog with the recent bakes, got a bit of a backlog to get through.
Today’s post is about lemon cupcakes – I know its not bread, but its baking, so I figured that its worth blogging about - link here.
