Hello everyone, and Happy 'World Bread Day'!
Here are some breads baked over the last while, lovely flavors from different countries :^)
First go-around with Epi's and Fougasse, so critique but be kind. Just messin...they are all the Pain de Campagne recipe from BBA. Absolutely delicious bread!
Then just a boule...
Sending this toYeastspotting.
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Two years ago Nat purchased Chad Robertson’s Tartine Bread for my birthday and wrote an inscription on the inside cover … ‘To inspire you’ …
When I want to shake things up in my kitchen and try something different this is the book I turn to. I love the restlessness and pursuit of perfection in the stories. For me, this is its inspiration. It is not a manual and it is not a handbook … it’s the story of a journey.
A few weeks ago I finally had some good results with TxFarmer's 36 Hour Baguette recipe and I have been wanting to try making some boules with this technique and see how they turned out. I decided to make a Durum starter and I cut the hydration down slightly from the baguette recipe. I followed the same basic method for mixing and retarding the dough with some slight modifications including
My guy, Paul, is a lover of bread. In particular, he loves a good baguette. Through him, I have been initiated into the life of baguette enthusiasm. A good baguette is dark and crusty on the outside, fluffy and light on the inside. That seems simple enough, most baguettes should fit that description vaguely, but there is a scale within that description. In France we found that the artisanal handmade loaves are usually best and everything else is, well, not best.
Here are a couple photos of my latest breads. I also had some cinnamon rolls, but they're already pretty much gone. Hee!
Buttermilk and Honey Whole Wheat Sandwich Bread, recipe courtesy of JMonkey.
Finally the final edition of the Parade of Sandwiches and Other Stuff'
Eat your heart out Ian. Kitties on a Folding Bread Mastabe!
In a recent post I suggested this combination. With All Hallow's Eve only two weeks away, while originally planned for Thanksgiving, I decided to give it a try now.
Here's the recipes: Pumpkin/Pecan Biscotti and Candied Pumpkin (an ingredient)
Pumpkin/Pecan Biscotti
Ingredients
2-1/4 c (282g) all purpose flour
