My husband is a master at pasta making. He retired on May 14th 2010 and we have been indulging pretty often since then. I made the sauce and the bread...my starters survived my 3 months away on my bicycle ride across the US. He made the lovely pasta you see below. It is 1/2 semolina and 1/2 reg old AP. It is delicious...
There are two things members of our patchwork family have in common - we love good food and we hate olives!
Even the pickiest of our kids, Valerie, producer of the famous "square mouth" whenever I made her try at least one bite before she said she didn't like it; and Francesca who ordered "just white rice" when we ate at a restaurant, ended up as foodies. Valerie even became a chef!
This weekend I decided to return to the scene of my previous crimes in the name of croissants and have another go at them. I've been spurred on in part by hansjoakim's magnificant [url=http://www.thefreshloaf.com/node/17952/walnut-levain-and-croissants] croissants [/url] he shared with us a few weeks back, as well as by ensuring conversations involving him and ananda about differences in puff pastries and in the levels of butter and lamination involved in each.
That would be the French Bread II (with Pâte fermentée), also from Crust and Crumb. I mixed more all-purpose flour (4.5 of 7 cups) then bread flour. Added flaxseed. What's new: I used a razorblade to do the scoring, still have to get used to that. I allow for deeper scoring then the surgeon's knife, but it is more difficult to make a regular pattern. I'll have to find a straw to attach the blade too....
Well, I'm not suggesting putting rye flour into your macaron batter, although that could be interesting for savoury macarons...if such a crazy thing as a "savoury macaron" exists... Let's do the rye thing first and then look at the macarons afterwards.
Somehow, my miche was NOT quite a miche, as it had a darker brown. I wonder if my flour has a mixed of rye, it turns my bread dark brown. I went into the website - Aurora - Weizen Vollkornmehl. But there was no indication of rye mix, it just indicated whole grain whole wheat. I guess it has more bran than other whole wheat flour?
My bread cracked up as well, I guess because I baked it cold, and its suppose to flat out, but I put it into a claypot?
Perhaps someone can enlighten me?
SD Psomi after Greenstein's "Psomi Bread"
On page 151-153 of Greenstein's “Secrets of a Jewish Baker,” there is a recipe for what he calls “Psomi Bread.” He says he had this from a bakery in New Hampshire and made his own version. His formula is as follows (The weights are my estimates. Greenstein only provides volume measurements.):
Sponge (150% hydration)
I am slowly getting ready for Farmers Market. Still cooking in my home. The commercail kitchen is still a couple of weeks away. I have five different sourdough breads, three different flour blends.
Using Peter Reinhart's Pain au Levain, morph some into Pain ausx herbes provance using Panzy's Herb de Provence blend.
Using Peter's San Francisco recipe I use Gérard Rubaud flour blend. Some of it morphs into a multigrain using 3/4 King Arthurs Harvest Blend and 1/4 extra poppy seeds.
I also made Reinhart's Whole Wheat sourdough.
Definitely the best but most rich cinnamon buns I have ever had. Used Suas' croissant formula, then I threw together some cinnamon sugar and cinnamon icing.
There are, at least, two threads running currently whose subjects deal with "the past'":
http://www.thefreshloaf.com/node/18072/primitive-cooking-techniques-amp-discussions
and,
