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..
Christmas is fast approaching and life has been quite hectic recently...
I simply don't have time to maintain my beloved lievito 2.0. So instead with the little time I have had, I made my regular yeasted version of Pandoro.
It has a wonderful aroma thanks to the cocoa butter, vanilla, lemon, and fancy pandoro sugar. Although this version lacks the softness typical of the real thing made with natural yeast.
Hey y'all. Has anyone here ever baked with Swiss "Ruchmehl"? I just tried it for the first time and I really like it. It's somehwere between medium and whoe wheat. A lot of flavor but can still hold together gluten wise.
I'm only here in Switzerland for another week so I figured it was time to give this a try. Now I'm wishing I had done it months ago!
