I thought it was time for Pizza again…
Pepperoni and Capsicum…
Well , I do make Pizza about once a month BUT I thought maybe try a new recipe…
You know how it is…
You use an old faithful….
So now I am being unfaithful to my original recipe….
I suppose that is what being Greedy is all about:)
I love Pizza, I could eat it everyday…
Black manuka raisin flaxseed light rye sourdough flavored with osmanthus flower tea.
I LOVE wine.
I drink wine every single day.
And, I am addicted to baking bread....
Why not!?
My favorite combination : Wine + Bread = Yum :-)
....or my "tinkered with" version. I love Eric's bread but needed to refrigerate the dough for time sake and chose to do that after shaping. I shaped two loaves (used 1/2 recipe), placed in a couche, covered with oil sprayed plastic and refrigerated immediately. The next morning I removed the loaves, placed on the counter while the oven preheated (about 30 to 45 minutes) and baked on a stone with steam for 12 minutes. I rotated the loaves, and baked (I guess) another 30 minutes at 375F.
Several days ago I paid a visit to my friend, a German chef / food and beverage manager of a local restaurant. I sought constructive criticsm and wanted his honest opinion regarding my loaf; I'm referring to the Cumin Walnut Cheese Rye Sourdough Bread.
Upon meeting him, I unexpectedly met a group of his friends---a food and beverage (F&B) consultant, an Austrian chef / baker, and an Indian chef.
Made some Chocolate and Walnut Scones for my Wife's workmates
Cheers,
Wingnut
Last week, I wanted to bake something different. I also wanted to bake something light and soft, yet healthy for the kids sandwiches to school. I browsed through the books, and remembered that i had not prepared any preferment, so naturally i headed to Hamelman's book and right into the straight dough section. I have not made the oatmeal bread, so oatmeal bread it was.
As I mentioned three weeks ago, I've been working on upgrading this site to a newer version of the software it runs on. While I am doing that, I'm refreshing the user interface, trying to make the site cleaner and easier to use, and well adapted to mobile phones and tablets.
Today's bake was a loaf of Peter Reinhart's 100% whole wheat sandwich bread. The soaker and wild yeast starter for this loaf used home-milled hard red winter wheat. In the final dough, I added Sonora white wheat flour milled by Eatwell Farm in Dixon, CA. The combination produced a loaf of bread that easily filled the 8 1/2 by 4 inch loaf pan.
We enjoy this bread toasted for breakfast and topped with orange marmalade alongside a cup of hot tea.
