Started this loaf on Monday night, using the recipe at the link below. I liked it and will definitely make it again. We had it for lunch when it was hot--a bit too hot. Had to have lunch early with turkey in the oven! Happy Thanksgiving to everyone.
I nearly missed out that you guys are celebrating thanksgiving today. So for this occasion, and also because I had to bake something for the bread baking day, organized by www.kochtopf.me, here is my focaccia that we had today. A perfect autumn food that went well with our tomato soup tonight.
The recipe features whey, an overnight fermentation and some beautiful olives and sun dried tomatoes with some Grand Padano on top. Delicious stuff that focaccia i have to say. Enjoy your festival :)
We really love this simple recipe which is equal parts sourdough starter and flour (I did 1 cup to make a small pizza, 1-1/2 for larger), tablespoon of olive oil, and teaspoon of salt. Let it sit for 30 minutes and then roll it out very thin. Just bake it on a pizza stone at 500 degrees for four minutes or so, take it out and coat with olive oil to seal, and then add your ingredients. Bake it for 5 or so more minutes, and it's done. Fantastic. We really enjoyed it.
Two more Christmas pudding reviews on my blog here, I have another 10 (at least) to get through!!
The practical classes have finally commenced after a 3 week halt due re-location. We have had the cold desserts last weekend, featuring popular desserts such as Pana Cotta, fruit flavored cold soufflés, and Mousses, in addition to crepes, fruit fritters, and rice pudding. Most desserts featured below contain gelatine to set them. It goes without saying that everything was exceptionally delicious! We have still few classes left for cold desserts then we’ll be off to hot desserts and later chocolate.
I again baked this Forkish style, proofing seam down and baking seam up with a slash. It looks like the well sealed seam bloomed open.
Formula wise, this was identical to my last bake:
300g total flour, using strong bread flour and 10% durham semolina
231g water
8g coarse sea salt
1Tbs EVOO
I am still trying to figure out how to post multiple photos on my blog, so I am posting this one after my initial blog on this bread. I think it came out OK, but I would have liked a little more height. Thanks again for your comments and suggestions. I use this recipe below for the classic sourdough, which I love.
http://breadmakingblog.breadexperience.com/2012/02/classic-sourdough-in-la-cloche.html
So, only for you, I was making yet another Wasabi onion bread - without Wasabi :). Only thing that's not so nice is that the bread went a bit flat on my while scoring it.
I have to admit that I also added a cooking piece with barley grains to keep the bread nice and moist AND I tried another stencil design on my bread. Still not perfect I have to admit, but slowly getting there. Here is the bread in all it's "beauty".
