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Pate fermentee

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AnnieT on 29 Nov 2007 at 18:51
I have been rushing to finish a quilt and haven't baked since last week. The quilt is nearly done and I just couldn't stand it another minute - I started the pate fermentee (I LOVE those words!) to make the PR Pane Siciliano. I made it when I first bought the book and managed to overbake the loaves. They tasted good but looking back I don't think the dough was right. Probably not proofed long enough which is one of the things I have learned here. One of the neighbors is having an open house on Saturday and if the loaves are presentable I will take one with me.

George Takes Over Thanksgiving

Toast
--pk on 29 Nov 2007 at 15:06

I work weekends. Sat. 0000-1200, Sun. 0000-1200, Mon. 0000-0700. This is an insanely great schedule for most purposes. But, like all schedules, it complicates and contorts things at times. So begins our story for today. Two weeks ago on a Friday at approximately 1300 CST there we sat with 3 hours to kill before needing to go to bed. I decided to break out the flour and make a quick loaf for test purposes. I began with the following.

Semolina Bread

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Anonymous on 28 Nov 2007 at 22:19

Semolina (Durum) Bread - From Hammelman's Bread, only without the sugar for the "flying" sponge.

I would have used my sourdough except it's whole wheat-ish and i didn't want to mix that with the creamy yellow semolina.

Day 1

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--pk on 28 Nov 2007 at 03:43

Ok, so not day 1, but sort of. I have baked bread for a few years now, but not with any sort of structure. I mixed some water, yeast, sugar, and enough flour to make a dough.

Multigrain High-Extraction Sourdough Hearth Bread & Sunflower Seed Bread with Sprouted Grains

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Anonymous on 26 Nov 2007 at 21:10

So today i started a double batch variant of a multigrain hearth bread in the PR delayed fermentation/epoxy style. I decided to add 12ozs of cooked brown rice, quinoa, and amaranth grains for extra protein; i've also found that the quinoa sometimes gives a pleasant little *pop* if you happen to catch a grain between your teeth while eating the bread. It's "retarding" now; meaning I got lazy, and didn't want to bake it tonight so i left the bowl in the cold basement to do its thing.

What's cooking?

Profile picture for user dmsnyder
dmsnyder on 25 Nov 2007 at 13:09
Rather than creating a new topic each time I want to post messages and photos of what is coming out of my oven most recently, I'm going to try blogging. Maybe I'm the last person on the planet to set up a blog, but this is a first for me, so here goes ...
David

Greetings from Blacklick

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dickgeneva on 25 Nov 2007 at 11:38

Hi,all. I guess I'm the newbie here,but I've been baking for nearly thirty years. I usually do  white/ww   and use

the trusty KitchenAid to do the heavy work. I've recently tried the NYT no-knead and had results from REALLY

bad to great. I finally learned to weigh the flour! Looking forward to a happy time with you all. 

Thanksgiving Turkey (Pumpkin) bread

dolfs on 24 Nov 2007 at 10:16

For thanksgiving I again made my pumpkin bread (recipe), and this time I made one jack-o-lantern, like last time, and one bread shaped like a turkey.

Thanksgiving turkey breadThanksgiving turkey bread

The picture was taken the day after the bake (Wed bake) and due to some bubble under the crust, it wrinkled a little). Still, this worked out well I think, both shape and flavor. There is nothing left at least!

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