This is another post of Pizza night with a new formula. This time with a starter and Commercial Yeast Poolish.
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My Wife's workmates wanted something a little more sweet than savory so Madeleinse it is.
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Semolina Bread with Toasted Fennel and Sesame Seed topped with Sesame and Chia Seeds
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Yesterday I had a big bunch of starter and two baking plans. One was an artisan loaf, which totally failed, it didn't hold its shape at all, I ended up with a 10 in round disk that had such a crust you could hardly cut it. Today it is bird food out in the back yard.
The second project was the cinnamon rolls, flavored with orange zest, sprinkled with cranberries and walnuts in addition to my regular cinnamon roll fare, frosted with a cream cheese orange glaze, and it's delicious.
Tailrunner's recent post
http://www.thefreshloaf.com/node/35029/40-rye-60-spelt-ryw-and-whey
brought my attention back to a bread I posted about here
http://www.thefreshloaf.com/node/28855/spelt-beach
and which I hadn't made for a while.
This made myfingers itch, and I made a 1000g loaf using spelt biga with a tiny amount instant dry yeast, instead of adding the yeast to the final mix.
I attempted txfarmers tried and true baguette recipe. I am way above my scope. However, bread is a spiritual process that truly stretches you to develop your skills both literally and figuratively.
A three hour recipe began at 1pm took me till 7:40pm. The recipe was fine. I realize that for me I read a recipe very literally like walking 1 step at a time In baby steps. This wet dough is a challenge for my amateur skill set. Perseverance is my motto in the process of creating A baguette.
Some Lazy Man's Brioche I made this week. Quite tasty.
