I baked my first challah last Thursday and wanted to share.
I was unsure what to expect but it was so much fun. I’d been meaning for some time to bake a recipe from Maggie Glezer’s book, A Blessing of Bread, which is a wonderful compilation of traditional Jewish recipes from around the world. Floyd has written a very nice review of the book here.
Finally got around to activating a sourdough starter I got at least two years ago from Ed Wood's Sourdough International; did both baguettes and a no-knead loaf. A couple of photos; more at www.alan-ohio-bread.blogspot.com
the no-knead loaf baked
I was wondering if anyone knows how to form a pain de beaucaire. I have found a few formulas but not enough of a description to figure out how the loaf is formed. I have looked on the web, but google does a poor translating job from French to English. Can anyone help?
rcornwall
Been awhile since I've made this bread - made it yesterday ~ not to pretty -But tasty just the same!!
Did the "ONE" thing I've always stressed not to do - Rushed it a wee bit - LOL - plus used bigger loaf pans ( 9x5 ) instead of 8x4 .
Saw Dolfs pics when I got home and on-line - NICE Job - Plus read about autolyse - going to try this method this afternoon - will post results good or bad -
Well, perhaps not beautiful, but tasty.
This was something along the lines of LilDice's ciabatta pizza.
Where did summer go? Man, it blew by.
My apologies for being nearly absent on the site this summer. I read and responded to little questions almost every day, and I baked quite a bit this summer.Today, besides [url=http://www.thefreshloaf.com/node/4142/lshanah-tovah]Challah[/url] I produced two loaves of Reinhart's multi-grain Struan from his new book. For the "grains" part I used about 1/3 cooked brown rice, and the reset rolled oats. For the liquid is used yoghurt.
Reinhart's WGB multi-grain Struan
