Earlier this week on a rainy day working from home, I fed my starter with 50% dark rye flour and 50% bread flour. The next morning I made a dough with 10 ounces starter, 11 ounces water, 16 ounces of bread flour, and a teaspoon or two of salt. All measurements are approximate: this wasn't something I tended to carefully, just a "background process" that I had running while doing other things.
This has to be my favourite of favourites if that makes sense.
Of course, I was very greedy and made this mid year when I was on my xmas bread mid winter binge…
But fear not, I will be making again next week, i just wanted to share now:)
Golden and gorgeous!!
What is Luscious, Golden and yummy?
ha ha many, many things!! BUT nothing is as luscious as the PANDORO…..
Happy holidays everyone!
This is a take on Guro’s lovely Caucasian Bread – a Christmas version, colored red, with sun-dried tomato pesto
for the filling :^)
There was a lovely round-up of Roses in this post (so many pretty breads featured!, which got me thinking about savory fillings and flavors for this bread).
How long ago was it?...
Finally 2 ? nice 1 lb. Sour Dough loaves. Lot of thanks to Mike Avery
Nice crispy chewy crust and a moist rich tasting crumb. Definitely a keeper this time. The birds will have to go without.
Sending this toYeastspotting.
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Holiday season is pumpkin season. Pumpkin in dishes, in pies, in cakes, in breads, and in croissants!
A couple months ago I was using my KA Pro 6 of a dozen or so years of age when it finally stripped a gear. I ordered parts and repaired it, but as I thought about it I realized that it no longer suited my needs. I expect it will last another decade or more, but it will be reserved for light loads.
Carrying on my crush on lovely Richard Bertinet, I decided I really should try his Fougasse as it looks so easy!!
Very yum!!
This recipe is from his first book “Dough”.
It seems to be quite simplistic, but for people who have never baked bread before, he gives you delicious recipes, confidence and a full belly..
