Springtime is outdoor time. Meaning less baking time :-(. So I'm pleased to have worked up this 36h labor-lite levain. It has very satisfyingly complex flavor, surprisingly light crumb and an irresistible crust when baked boldly. Prep is facilitated by using the same flours (a modified Rubaud mix) for both levain and dough. Many thanks to Ian(ArsP) via PiPs for novel (to me) process pointers.
Click the table below to go to a working Google spreadsheet
I make another batch of the Hokkaido Milk Bread with Tangzhong this weekend, this time adding 2 cups of soaked sultana raisins.
That was two cups of raisins before soaking. After soaking it was more like 3 or 3 1/2 cups, which was a lot of raisins. I was afraid it was going to be too much and really weigh the loaves down, but they still rose quite nicely.
Hi Everyone!
I am desperate, the new place we moved into has a convection oven. I am not used to cooking in an electric convection oven and have not been having good results with my bread baking.
Is there some way to control things better so I can get good results?
Help!
Naomiyoheved
The past two weeks have been rather more demanding than usual. We had gone to Colorado Springs to visit our youngest daughter's family for the Easter weekend. We were just a few minutes away from their house when my brother-in-law called to let us know that he had taken my mother-in-law to ER; her cancer that had been diagnosed a year and a half previously was causing new complications. We decided to cut our visit short and drive back to Kansas on Easter Sunday. The following morning, April 1, my wife flew to Traverse City, MI, to be with her mother.
2013 The Fresh Loaf Dabrownman’s Blog
1/4/2013 - Panettone - The Last Bake of 2012
1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes
1/5/2012 - Hanseata’s Sausage Filled Puff Pastry with Cheese
We love salads so it’s not unusual for us to grow our own when we can. We grow them in pots which makes it easy. For the two of us, we have two 12” planters of red romaine, one 12” pot of spinach and one 24” planter for mescaline, arugla, and the green lettuces. That is enough for us to have salad every night just by trimming off the larger leaves of each every night.
