Had a request from my wifes co-workers for some treats so I made some coffee cake with blueberry and and lemon zest.
Cheers,
Wingnut
After seeing Karin’s (Hanseata) great post with her take on Maria Speck’s Aroma Bread here: http://www.thefreshloaf.com/node/32830/aroma-bread-love-story
We ran out of whole wheat sandwich bread and there is only a crust of sourdough left. Yikes! Time to start baking. Actually I started the San Francisco sourdough three days ago per David Snyder's formula, a very reliable go-to loaf of tangy goodness. Those were baked first.
Hey TFLers!
I'm still getting over the jet lag, but I'm back from Poland. As all of you in the UK know, March was unusually cold over there this year, so we saw a lot more snow and a lot fewer flowers than we expected. Still, we had a great trip.
I've been taking advantage of a flexible work schedule to set aside a chunk of time each week for my own "bread-ucation". Wanted to share a picture from one of the recent bake days; I was pretty happy with the results. Enjoy!
-Todd
Update: A photographer and reporter from the local paper stopped by our meet-up. Here is the link to the article. In the print version we were the top front page story.
hi folks these pictures were sent in by the students from the class that i assited with bread making at work see previous blog "a great day baking at work 27 march"
5KG Hot Cross Bun Fruit dough
14 piece hand bun divider at the ready
Made a pain de campagne first thing, and had some slices for lunch with some of the best smoked salmon I've tasted.
Every Easter, I try out multiple dry yeast recipes and set them up against my SD buns, which I make to a recipe I've developed over the years and now consider finely tuned. I can't better my current SD HCB recipe, and have not found a yeasted version to rival it, although last year's came quite close (see 2012 post here, which includes a link to my SD bun recipe - now simplified and tweaked a little more, but essentially the same).
