We sailed on a Russian cadet-training ship and were served wonderful dinner rolls with a carrot center. I am quite sure the carrots were leftovers from the night's dinner before. Does anyone have a recipe for these? Does anyone know of other things that might go into rolls such as these?
I love the new bakery I am working at. Everyday I get to work by 2-23oish a.m. and bake till 10 a.m. Five days a week, sometimes six. I experiment with new ideas, new shaping methods and have just so much fun. Though after work I walk down the road and attend school for another 8-9 hours. So I am pretty tired out and never really get the chance to bake at home, so lately my blogs have been lacking and all I can do is comment on the wonderful works I have been seeing on TFL lately.
Hello,
These are some breads made using some new flour: Central Milling's Organic Artisan Baker's Craft flour (malted).
The flour is unbleached, hard red winter wheat, 11-11.5% protein; it is a joy to work with!
This 2+ kg miche is for an upcoming family gathering. Eighteen of us - most of 3 generations - will be getting together at the Central California beach town where my generation vacationed with our parents in the 1960's and '70's. There are lot's of wonderful memories of those Summers.
I've been hung up on this line from Tartine Bread regarding the Country Rye ever since I read it: "Use a medium-fine grind of whole-rye flour as opposed to a course pumpernickel rye, which will yield a very different result." And that's it, end of paragraph, end of story. He just leaves that hanging there like I'm not going to wonder day after day just what sort of "very different result" it would yield. Yeah... no, that won't do at all.
Celebrating Rye Breads
Hi all,
My baking this weekend was good, but not novel. I baked more of Sylvia's sandwich buns to have with Bulgogi. Still I feel like I should contribute a blog post this week. So, here's one of the many excellent recipes using stale bread (a plentiful commodity in our household). "Panzanella" (which I believe means "Nell's trousers" in Italian) is a Florentine salad, according to Wikipedia.
