Making homemade pasta is easy with a few kitchen tools. The flavor surpasses anything you can buy.
Step by step instructions and recipe for garganelle along with pictures for other pasta that require rolling out the dough in sheets.
http://turosdolci.wordpress.com
I'm back from more than 2 weeks business trip and couldn't wait to start on the Jeffrey Hamelman's challenge. Well, it didn't quite happen. With my failed attempt of the Jeffrey Hamelman's Baguette with Poolish, and failed attempt to make my own malt flour, still looking for high gluten flour for my Jeffrey Hamelman's bagel, well, I adhered to my son's appeal for Olive Bread. He simply loves olives.
This is what I baked today! I started out this morning making some sourdough waffles for the freezer. Mike likes to have a ready snack of frozen waffles. While I was making some of J.H. Vermont sourdough bread I spotted a couple of pears that were just perfect for poaching, aahhh a pear tart for dessert tonight. Since I was going to busy baking, I saved one portion of the bread dough for a pizza dinner tonight..the oven and the stone all would be nice and hot and it would be an easy dinner so I could tend to my baking.
I made Don's Baguettes a l'Ancienne with Cold Retardation. I used fresh yeast and and Sel Gris de Guerande salt. The flavor is excellent! I baked these the same amount of time as other baguettes using Dmsnyder's Anis Bouabsa's baguettes formula, but didn't get the darker crust -my crust has never been as dark as David's, but still excellent. I was concerned about over baking them, the internal temp was 200+ degrees.
I find this to be rather funny!
http://www.geoffmetcalf.com/bread.html
What do all of you think about this? I think it's Hilarous!
Robert
This is a sourdough batard i baked using a TEFAL small grill oven that i found in my friend's house.
Recipe:
(BIGA):
65g Starter (85% Hydration)
50g "Sifted" white Whole wheat flour (25%)
50g Whole Barley Flour (25%)
50g Whole Spelt flour (25%)
50g All Purpose Flour (25%)
140g Water (70%)
After mixing and kneading for 5 minutes, rest and knead again after 5 minutes for another 5 minutes utill smooth and tacky, not sticky. Round, and store in a refrigerator for 24 hours and upto 3 days.
(SOAKER):
Hey All,
Just wanted to share with you a potentially successful bake. This is my variation of Eric Kayser’s Tourte de Meule. I was inspired by Don D’s bake here: http://www.thefreshloaf.com/node/14445/eric-kayser039s-la-tourte-de-meule
I will post a crumb shot tomorrow.
Ingredients
300g WW
Just joined the site. I have recently killed my kitchen aid mixer. Walked away from it with too much dough in it. Well when I came back, the kitchen was full of smoke and the mixer was d-e-a-d. So I have been looking around for new ones. Almost bought a Bosch after borrowing a friend's then read about the Globe 5qt and thought that sounded good. So in true American overkill I came across a deal I couldn't pass up. I happened upon an old Hobart a200t, 20 qt mixer- for FREE. So I took it. It works.
just had a go at this one but used my sour dough starter instead of dry yeast started at 5.00 pm all finished by 10.30pm.
Probably the wettest dough i have worked with and quite different from anything i've done before, will definately do it again and measure the amount of water that went in next time so that i can give a proper account
