Blog posts

This is Michel Suas' recipe/formula for "Rotolo Di Natali" from his book "Advance Bread and Pastry".  In the summary at the beginning of the recipe Mr. Suas says: "This ring of dough is usually baked in Italy for Christmas celebrations.  The combination of soft enriched dough and crunchy filling creates an unusual texture, while the appealing presentation makes Rotolo Di Natali a festive centerpiece."

I tried to find the origin and story behind this lovely, deliciously filled sweet bread but was unable to do so.

Help...I am new to this wonderful community and hope you can help...I am in need of a great recipe for raisin walnut sourdough bread.  I have purchased a wonderful loaf from The Kneaded Bread bakery in Port Chester, NY and have made numerous attempts to make it on my own but nothing compares. 

thanks very much...

Linda

Above are pictured three loaves of San Francisco Sourdough made from the recipe in Peter Reinhart's "Crust and Crumb." They each turned out with subtle differences that are instructive regarding the variables that affect the appearance of our loaves. I thought it might be useful to describe these differences and what produced them.

Norm's Onion Rolls and Kaiser Rolls

March 3 should be a TFL holiday. That's the day in 2008 that Stan (elagins) asked Norm (nbicomputers) if he had a recipe for New York style onion rolls.  Norm did, and he posted the recipe the same day

Been falling behind on my posting.  During this long run to the solstice, even typing "Nice bread" is too much (and to so many, I say "Nice Bread!")

Here's where my energy has gone:

The bread has cooled enough to cut and Norm's Onion Rolls are everything everyone said they were..my P.R.Italian really tastes very good to...I will be making them both again and again!

Our littlest one had a birthday party today - she's turning 4 on Tuesday.

She's had something of an obsession with Chinese Lion Dances ever since seeing celebrations at a Lunar New Year festivities at the dowtown gardens a couple of years ago, and this year, she requested that her cake be done in this theme.

Here is what I came up with:

Today I made my first attempt at Norm's onion rolls and I also made P.R.

After many, many weeks of waiting it hit my doorstep yesterday.

I am engaged in other baking projects right now, but I had to take a look.

What already excites me: The vienoisserie section, that all recipes are in baker's percents, the sugar work, and the section on how to analyse a complex formula.

OK, there may be mistakes or things that are not to everyone's liking, but I am so anxious to get my other baking done and sit with this book that I can hardly stand it.

Woo Hoo!

Happy Baking