for Challah
It has been awhile, but recently I was reminded that there is more to making bread than baguettes. A cold front in the Rockies also gave me a window to bake.
Still can't take those photos so good...
3 pounds or so of Challah dough. A base of a flat 6 strand braid (6 ozs per strand) with a 5 strand braid (4 oz per strand) on top.
Happy Baking!
Pat
Stout in both senses of the word!
I decided to have a go at a sourdough version of Katie's stout & linseed loaf - waiting for the barm to ripen, I wondered what to do with the rest of the beer and decided "sort of baguette but a bit bigger!"
150g 100% white starter
25g rye flour
290g strong white bread flour
200g beer (Thwaites Very Nutty Black bottle conditioned, Tesco)
8g salt
Pull-apart Garlic Challah - 2 different shapes
Lately I've been seeing a lot of cinnamon-pull-apart bread's photos, I guess it's the new trend in the USA.
During the month before Rosh-Hashana (Jewish new-year) I prefer not to bake sweet challahs and as onion-challahs are a big hit in my family, and also garlic-rolls, I thought it might be cool to try this new shape for garlic-challahs.
Hello again.
Quite by accident, I happened to stumble across this film from Belgium, made in 1956. I enjoyed it, and maybe you will too.
Jeremy
I'm a sucker for flour. Yesterday I went to the local korean supermarket to see if they had less than whole grain durum and I came back with something else. All I know about it is it's "premium flour," has 3g of protein per 30g serving, and can be used for making noodles.
Sending this to Yeastspotting.
I have been wanting to make a tomato flavored bread for a while now, after quite a few attempts, I found
I haven't made an olive loaf in more than a year; I'd forgotten how delicious olive sourdough is. I checked in both Bread, randMaggie Glezer's Artisan Baking, but found the dough formulae nearly identical to what I bake routinely, so this is just my usual sourdough: 10% Rye and 90% White flours at 68% hydration, with Kalamata olives, halved and pitted. Some of them were as big as walnuts.
David G
Hi there to conclude the holiday we travelled from Darwin to Adelaide on the Ghan , the train named after early explorers use of Afghan camel drivers opening up the continent.
After seeing some really lovely ryes here recently I thought it was time to give it a go, so this morning whilst refrehing my sour dough i thought rather than toss it out i would put it to work.
-Update 14/09/11: added some photos of 100% WW and 70% WG Rye
-Update 15/09/11: added crumb shots of 100% WW and 70% WG Rye
Initially I only planned to bake two kinds of bread that fitted well into a family holiday schedule:
7.00 being woken by our 5 year old
7.15 to 7.30 preparing pre-ferment (rye sour or biga)
8.30 breakfast
9.30 to 19.00 being busy with having fun
19.30 to 22.30 baking time
