It's week 6 in the Inside the Jewish Bakery Challenge - Semester 1. This week is Polish Potato Bread.
UPDATE: Dear TFL-ers; here some more impressions of my macaron adventures :-)
Dear TFL'ers;
Another delicious and very interesting recipe from Freerk.
Thank You, Freerk!
I had planned on baking these in after an overnight in the frig. but no room left with the four loaves of that went in a little earlier for a long proof. I'm sure Mike will be happy. He will have a great snack when he comes in from work.
This is my first project from the many breads that I found interesting in Bernard Clayton Jr.'s book, "Breads of France", first printed in 1978. I obtained the copy I'm reading through an inter library loan from McPherson, KS, which is deep in the heart of Kansas and wheat growing country. The book is a 1978 copy. Mr. Clayton's formulas are written down in volume measurement so I used a calclator, pad, and pen to scratch out my weight measurements. That's the penalty I pay for not having learned how to use a spread sheet.
I recently got some emmer (farro) flour from bluebirdgrainfarms.com ( link ) and have made 3 loaves with it so far. I got interested in emmer after researching biblical era bread making. This post includes photos of my most recent loaf and a recap of my experience so far with this flour.
“Bread and Roses” – Artisan Baking, Training and Consultancy in Northumberland
I was so inspired today by Freerk's post about this 15th Century bread, well I just dropped everything I was doing and made a batch. The video recipe is inspired genius in my humble opinion. Very stylish and well thought out. My wife inquired if this was a dessert. I smiled and said no, just a snack:>)
These are fun to make, easy and fast. They are also history as they disappeared quickly. I highly recommend giving these a try. I backed these for 9 minutes. Any longer and they would start getting crusty. I did sprinkle some sugar topping over each piece just before baking.
