As the weather is getting colder, I am getting more and more into autumn spices - cinnamon and ginger, and what could be better than a warm spicy apple pie on a cold autumn day with a nice cuppa
A full recipe here
Bread, the world over, takes many forms. And in the American Southwest this is one of my favorites, the sopapilla.
Now, technically, I understand that this is not a loaf of bread. But psychologically, this perfectly fits the crispy, flaky crust while still being "light". it's a giant air bubble covered with light, flaky crust. You can sprinkle it with sugar, or drizzle it with honey, you can open a corner and fill it with whatever your heart desires, you can sop up your favorite soup or stew, so for me anyway, it's close enough to bread to BE bread.
Although this past Saturday morning was wet and dreary outside, things were lively inside the Culinary Center of Kansas City. Twenty students showed up to try their hand at a Swedish-style bread and practice several shaping techniques.
this weekend I've been super productive, I've bake a sourdough chocolate cake, 50% ww English muffins and a Norwich.
with the help of TFLers I've finally pull together a not too sour sourdough. But I still can't taste the subtle sweetness as describe in others post. Probably I should get one and use it as a benchmark.
I'm more and more convinced that flour was born to be used as butter carrier!
The formula for this bread is very simple:
100% bread flour (13% proteins) (300 gr)
83% whole eggs (250 gr)
40% sugar (120 gr, something more wouldn't hurt)
28% firm starter (80 gr)
83% butter (250 gr)
3% milk powder (9 gr)
2% salt (6 gr)
flavors (I used 10 gr of Marsala liquor). Orange zest and vanilla are very good candidates. Flavors are essential.
(The following bread recipe can also be found on my blog, over here.)
Hello All. Gettin ready for a storm here in the Pacific Northwest. Fortunately it was a beautiful morning and bread traded swiftly. I'm still unsure how I feel about this loaf. I couldn't really decide what to make this week so Thursday night I figured I'd build a rye starter to work a second build off of and until the last minute I was just gonna make a 40% rye sour. Couldn't do it. Had to see what I could add for fun. Cardamom is where it all started, then the almonds came into play and then the candied citrus (maybe a bad idea????).
The other evening I was watching the sweet dough episode of The Great British Bakeoff and when it got to the technical challenge (a product which the contestants don't know in advance and only basic directions are given) - Paul Hollywood's Apricot Couronne - my wife said: I WANT THAT.
This morning I downloaded the recipe
http://thegreatbritishbakeoff.co.uk/paul-hollywoods-apricot-couronne-technical-challenge/
and made it.
Hi
I have made a number of Spelt Wholemeal loaves ranging from 100% Spelt Wholemeal flour to 50% Spelt Wholemeal and 50% Canadian Strong White flour.
On a bnumber of occassions the loaf has emerged from the oven with a "flat" or "flattened top crust. Can anybody enlighted me as to what is happening ?
