Hello, and best wishes to everyone this holiday weekend!
Sylvia just posted about her lemon-currant Panesiglio Aversano. Weren’t they gorgeous?!
Thank you, Sylvia, for baking these and sharing how you made them!
Those lemon-currant rolls were so pretty, and the flavor sounded so fresh and spring-like –
I knew I would have to make some for Easter :^)
Every Easter I make sourdough hot cross buns, then try one or two new recipes using dry yeast. My sourdough recipe I've tweaked over years now, so no surprise that the SD buns usually get the nod over the yeasted ones. Last year's were terrif, and I was not expecting to better them this year. I didn't. Pretty good, but not quite up to 2011's batch. I compromised on a couple of ingredients and left out another, rather than sticking to the tried and true that had worked so well in previous years. Baker's slackness then.
Hello,
Miracles happen. Regardless of differences of beliefs and/or religions in the world -- please remember to give a hug to the ones you love, and always love your brothers and sisters. Every day.
And make good bread.
-gvz
Last month was SFBI's Artisan 2 class, and I was there! I have no idea if there were any other TFL people in attendance, but there was one group who decided to name themselves, "the loafers" so I did wonder. Then again, nobody mentioned anything about an internet forum, so who knows.
At any rate, I came out of the class and made this,
72% hydration, 25% pre-fermented flour, and 0.08% yeast, with a retarded final proof.
Last weekend, as I was trying to decide what I wanted to bake next, two things occurred to me. First, I had only baked one bread from Inside the Jewish Bakery so far. Second, a rye bread sounded like a good thing.
This is a Tartine-style loaf I made using 100% Central Milling Old Country Type 85 (high extraction) flour. I was very happy with the result since I got an extremely tender crumb with the my ideal crumb structure. I can finally enjoy my favorite Tartine loaf with some added nutrition from this type of flour.
Here is the final dough recipe which should yield a 3-lb loaf.
100% CM Old Country Type 85 flour - 725 gr
85% Water - 616 gr
A few months ago I made Tom Cat's Semolina Filone from Glezer's "Artisan Baking." It was a really tasty bread, but I wanted to try something different. This week, I made it again, but substituted sourdough starter for the poolish to get another dimension to the flavors. The results were pretty good. After cooling, the crumb had a smooth mouth-feel, while there was some chewiness to the crust. I probably could have baked the loaves a few minutes longer to get a crispier
