It’s just a piece of home kitchen equipment, but it has inspired opinions from “absolutely necessary” to “nearly utterly worthless.”
Over a year ago I received my copy of Carol Field's "The Italian Baker".
Until today I only used the recipes for Pugliese and the Chocolate And Milk Bread, both being among our favourite breads.
I wanted to explore this great book more in depth for a while, and took y first step today - making the white Pane Di Como, and the 50% rye Pane Nero Di Bolzano.
Both came out very nice, the Pane Nero with an amazing and surprising note of almond.
We have wanted to take up Michael Wilson’s ‘Spelt Challenge’ of 100% white spelt at 100% hydration ever since we saw his fine post. In our case we milled the whole grain and sifted it to 78% extraction.
Ok ok, so maybe it's not *technically* Fall yet. But down here in New Orleans we don't get seasons and lately we've been experiencing cool(er) weather than normal. Having lived in the Chicago suburbs all my life I always told myself that I would move someplace warm. Some place where it didn't get cold and it didn't snow. But now that I have the warmer weather.....I miss the changing seasons dreadfully! I miss the leaves changing color. I miss the crisp autumn air. I even miss snow on the ground around Christmas time and bundling up in winter coats and knit hats.
Okay, so every time I go down to my basement I keep passing the bottle of Peppermint Mocha Kahlua staring at me from its perch on our bar. It's red and white bottle was just yelling at me to try it in a bread or down some with ice, so I decided to do both.
Hello and welcome to my first ever blog!
A little about me. I'm a serious amateur cook with a perfectionist streak. Whether that's good or bad depends on the day. I've baked bread before but have never been excited with the results and for many years I spent my efforts elsewhere. I have the good fortune of having access to quite a good bakery in Rochester, NY and when I visit Boston I often stop at my favorite bakery there.
Hi
Here goes my first attempt at posting a recipe. Alas I forgot to take any photos of this bread which is not altogether very helpful. The recipe is also pretty rough and ready but this is a hard bread to get wrong.
For those that aren't familiar with Stottie bread it is a flat bread that originates from the north east of England. It takes it's name (I assume) from being 'stotted' (bounced) off the floor of the oven.
Ingredients:
250g ripe starter (@ approx 80%)
200g potato flakes
There is no question my apprentice likes to retard her pizza dough overnight but, sometimes you just don’t have that much time when the pizza urge hits you. No worries! We managed a very nice pizza in 8 hours starting at 10 AM yesterday.
After reading about how much better freshly ground flour is compared to store-bought I finally decided to wiggle a couple of toes in the water and try grinding some of my own. I used my Krupps coffee grinder to make some Farro flour and also some Hard Red Wheat from grains I had purchased at Whole Foods previously.
