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Best Mexican Conchas

Profile picture for user hanseata

When I first caught sight of these pretty rolls in a Mexican bakery, I was totally smitten. But my enthusiasm quickly deflated when I took the first bite - the cute little shells were overly sweet, but other than that: no taste whatsoever! 

Sadly, this was the case with almost all the pastries we had at the Riviera Maya: they looked very appetizing, but tasted only bland and sugary.

 Conchas in Mexican bakery: pretty but bland

Sesame Crusted 70% WW Flax SD

Toast

After reading "Tartine" I tried out its wholewheat SD with Flaxseeds, I substitute Sunflower seeds with roasted Sesame seeds. 

Everything was going well until the second fold. It said in the books to add the seeds during the second fold. I add them in there an perform the S&F as usual. Issues Happened

 

Sesame crusted 70% ww flaxseed sd

Tartine Basic Country Loaf -- a serendipitous affair

Profile picture for user David Esq.

The baking bug bit me about six weeks ago.  Started with banana bread, baked two loaves of yeasted bread in my lodge cast iron loaf pans, moved on to making pizzas and then tried my hand at sourdough -- ciabatta, english muffins and english muffin bread and even a "basis sourdough loaf" that I read about in a Jane Harrison's "An EasyGuide to Sourdough" which contains weird volume measurements: 2 cups of flour, 1.5 cups starter, 3/4 tsp of sale.   No added water in the recipe but always needed to add water in order to form a dough.

Fresh! Hot! Deli Rye just out of the WFO

Profile picture for user Faith in Virginia

 

Well  it's Sunday 12-8-13 and we have freezing rain. My world is cold and covered with ice...except the wood fired oven that is nice and hot.

What a better time to do some baking. Work has been bogging me down so baking was forced on the side lines.  With the onset of winter I should have more time for baking :-)

White/Spelt Sourdough Crumb

Profile picture for user CAphyl

This is the crumb for the multi-grain sourdough I experimented with recently over three days. The dough was primarily unbleached white and spelt with a touch of whole wheat.  The levain was left for 18 hours, due to cold temperatures, and the dough was refrigerated for almost 36 hours and then set out at room temperature overnight in a banneton.  I will continue to tinker....

12/6 Bake

Profile picture for user Wingnut

I messed around with making Sweet Potato Dinner Rolls the other day.

220 gr.    Sweet Potato pulp from baking the potato first 

228 gr.    Warm Milk

58 gr.      Melted Butter, + more for brushing the tops

400 gr.    AP Flour, KA

100  gr.   Sprouted Whole Wheat Flour

14 gr.      Kosher Salt 

25 gr.      Light Brown Sugar

8  gr.      Dry Yeast

Method:

Chocolate sourdough enhanced bread

Profile picture for user trailrunner

This is the Balthazar's Bakery's chocolate bread. I first ate it in 2007 at $9 a loaf. When I got home I searched and found the recipe online. It is a fantastic bread...but I took it up a huge notch with my starter instead of theirs. Wow..what a shreddable fantastic crumb. I also added dried cherries to 3 of the loaves.  An amazing bread. You will need a mixer to fully realize this dough. It needs 5 min and then 10 min and then about 2 min . It has the butter beaten in like a brioche but there are no eggs...lots of chocolate.