Blog posts

Hey All,

I'm sure you've seen my post here venting about my breads not turning out very well:

http://www.thefreshloaf.com/node/16100/perfect-baguette-eludes-me-my-breads-are-getting-worse

Anyway, I was inspired to try a Pain a' l'ancienne Baguette from here:

Acknowledgements:

I have been following the fascinating recent posts and the excitement generated by the breads of Gerard Rubaud on TFL, so I decided to try a make a batch on this snowy weekend in Washington DC. I want to thank MC for introducing Gerard to us on her excellent blog and also Shiao-Ping for transcribing the formulation and testing the recipe with her gorgeous miches. Thanks also to David Snyder and Eric Hanner for their detailed step by step instructions and observations of their own experiment.

Hi to everyone,

this is my first post. I would like to share my recipe for semolina bread roll. I use the same recipe to bake larger loafs and fougasse as well.

In the restaurant I serve with this roll's pates and terrines or just simply serve as part of a bread basket.

Hope you guys like it as much as I do.

Happy baking! Zoltan

Recipe

 Ingredients:

I love buying bread books in all languages, the most inexpensive way of virtual travels and experience for me.  I came across a book by Swedish baker and owner of Brunkebergs Bageri (Brunkebergs Bakery) in Stockholm, Heléne Johansson's[i] Bröd, Från Brunkebergs Bageri [/i]([i]Bread, from Brunkebergs Bakery[/i]).   Her love and passion for bread exudes from the book.  For the first 15 pages of the book on the web, please click [b]

Next week we will be celebrating my daughter Valerie's 23rd birthday. I asked her what she would like me to make for her. She  said, she wanted to help me try and make my moms Pastizzi to keep the family tradition going. I got the recipe from my sister and did a test run. We will need to  adjust a few things next week.

1. salt and pepper they were bland.

2 The shaping needs lots of work

The Puff pastry ( The hardest part) I was pleased with, It was light and flaky. I think Valerie will have her birthday wish come true!

I wanted to make a lean yeast bread with some of the wonderful stoneground cornmeal from Ridgecut Gristmills that I posted about here. I decided on baguettes, since I hadn't used the fancy perforated pan that I bought from the King Arthur store in a while.

In the middle of the week,  I decided to make some bread after returning from 2 full days of meeting,  I need to de-stress.  Picked up Bernard Clayton's book and saw this attractive name - Feather Bread.  I wondered if this is the same kind of bread that I had at the restaurant of the hotel that I stayed.  So,  I started late in the night.  Click here for the recipe

Background:

I had read about the organic stoneground flours from La Meunerie Milanaise (La Milanaise Mills) in Daniel Leader's Local Breads and through numerous posts on TFL. I was anxious to try them so a few months ago as I was in Montreal visiting friends, I was able to bring back three 20 kg bags of their flours. I had to contact the US Customs to have their blessing before driving back across the border with 132 pounds of white powder.

The Perfect Baguette Eludes Me...  My Breads are Getting Worse...

Argh!

Recipe from 'Lorenza De Medici's - Tuscany The Beautiful Cookbook'

Like most Italian Cakes, this sweet Florentine pizza is linked to a religious feast: "Carnival".    At one time lard was used instead of butter, which added to the flavor.