After getting Alan in trouble with his latest higher whole grain (25%) SJSD baguettes, Lucy felt terrible about it and when he shot back a challenge bread for her with a 7 Stater, 4 Sprouted Grain bread after last week’s 4 Starter, 7 Grain Bread.
The first of this year's volunteer daisies popped up on my birthday last week
1/1/2016 - New Year’s Eve Pizza – 2015
1/5/2016 - Westphalian Pumpernickel – 1537
1/8/2016 - 3 Starter Italian Olive Bread with Rosemary and Sun Dried Tomato
This bread was inspired by STUinLouisa's spring cleaning post. The nuts and dried fruit in the cupboard were, unfortunately, limited to 70g of hazelnuts and 160g prunes left over from Christmas.
I over indulged last night so thought some wholesome wholemeal and plain flour soda bread would help. The smoked salmon, cream cheese and gravadlax mustard sauce helped :) http://www.thebreadkitchen.com/recipes/irish-soda-bread-recipe/#
Make no mistake. dabrownman is a puppeteer, a master manipulator, one who is capable of, and who garners great pleasure in takes unfair advantage of those weak of will and of mind. Like me!
Dear Loafers, below are photos of my first sourdough loaf, and I'd love some critical feedback. Do any more experienced bakers see defects in the crumb, for instance?
This is a BBA Poilane style loaf recipe from Breadtopia, http://breadtopia.com/whole-grain-sourdough/. I used a Le Creuset instead of a La Cloche, and the bottom was a bit darker than ideal. I should have checked it once I removed the lid for phase two of the baking.
This one was made with a flour I got at the Farmers Market last week and used it yesterday to get that bread started.
The Flour is from Wessex Mill and called Onion Bread Flour.
The recipe is as simple as can be.
200g 80% hydration starter
700g onion bread flour
400g water
15g salt
1tbsp caraway seeds
2tbsp olive oil.
Mix your starter with your water, olive oil, caraway seeds.
I was in the mood for a pretty simple but tasty bread so I threw this one together a day after my return from my business trip to Germany.
I used a mix of AP, freshly milled whole wheat and rye along with some rye chops and cracked wheat for added texture.
The addition of the olive oil helped soften the crumb a bit and the toasted onions added a nice subtle onion flavor.
Oops. Well - you can't win 'em all. This monster was supposed to be 8 cheese topped white rolls (http://www.food.com/recipe/cheesy-bread-rolls-124244). I had a nice bit of cheese going spare so thought I'd give them a go. I used Doves Farm organic white flour. I'm staying at my friend's house (cat sitting) and she has an excellent oven so I couldn't resist trying it out. The dough was very wet and unworkable as I tried to knock it back and knead it. I have no idea what I did wrong.
This was my third time attempting croissants. I used txfarmer's adjusted recipe but I used bread flour instead of the AP suggested. I was really going after those thin layers, the honeycomb, etc.
Unfortunately I didn't have access to a higher quality, high fat, european-style butter, so I tried the "beat some flour into the butter" method. Not sure if this helped or not, but I imagine it helped absorb some of the water from the butter I used, also helping it to plasticize more easily.
