I've made English Muffins in the past and I thought it was time to try them again but with a few twists.
It's a "cheap thrill."
I don't seem to habituate to the high from taking a beautiful loaf (or two, or four) out of the oven.
"Overnight Country Brown" loaves from FWYS
I finally remembered not to seal my seams too well and to proof the boules seam-side down in the bannetons!
I've had bagels on my mind for quite some time now, and since i never tasted one before, i decided to create some at home. I've searched TFL for other members' posts on the subject, and many were extremely useful and pointed me in the right direction. I've decided to try Hamelman's version, but without the malt extract, which i substituted with a Tbl. of brown sugar and a Tbl of Baking soda.
Perfect on this winter stormy night!
Last week, my breads had a more or less "command performance" in the Italian language class my wife and I are taking. I've been a bit uncomfortable taking food since the class meets in a deli/cafe/wine bar. Anyway, I decided to let it be on the teacher's head. I took a large wicker basket with half slices of 3 breads - a seeded sourdough Italian bread with 20% durum flour, a walnut-dried fig bread based on my San Francisco-style sourdough and a "Overnight Country Brown" from Ken Forkish.
So yesterday around 11am we decided on a meal that a loaf of fresh bread would be good with. I didn't have a refreshed starter or preferment going, but I quickly mixed up a cup of AP flour, a cup of luke warm water, and about a third of a teaspoon of yeast and let it sit while I figured out what I wanted to do with it.
I found this recipe today while going over some old recipe cards that appeared in the back of a kitchen drawer. I'm certain I copied it out of a paperback book on sourdough breads, years ago. I can't find the book nor do I remember its' title or author. I've never tried the recipe, though I'll likely give it a go soon.
Does anyone here know anything more about it?
BUTTERMILK YEAST
2 Cups Buttermilk
3 Cups corn meal
1pkg dry yeast
½ tsp salt
¼ C warm water
Sterilized corn meal
white flour
The first was with chanterelle mushrooms on a white sauce. My wife's all time favourite.
The second BBQ chicken with red onion and cilantro. The kids got to it before I got my camera out.
The third chicken, red onion, and pesto.
Today it's snowing. Not enough to bring out the snow-blower but enough to enjoy a nice cup of soup with a sandwich made with my hearty multi-grain bread. I've made similar breads before and I followed the basic procedure but I varied the soaker/scald ingredients and the combination of flours in the main dough.
I used some Vermont maple syrup infused with vanilla to add a touch of sweetness to offset some of the bitterness from all the whole grains used in the recipe.
Latest attempt at a spelt bread was more what I was after. I still let it proof for one hour before retarding. Since reading Josh's post after I had made this I will move the shaped loaves into the fridge posthaste and not give them any bench time and see what happens. As you can see this has a lovely open crumb and I even got ears :) I attribute this to gentle handling. I incorporated John's sealing during shaping and then proofing the shaped loaf with the sealed side down and then scoring over the sealed area. Pictures show the result.
