A couple of weeks back, leslieruf posted another gorgeous bake http://www.thefreshloaf.com/comment/387329#comment-387329 , and in the conversation about it issued a challenge for a one-day bake – to see whether “good” flavour could be built that quickly.
Hello, friends,
My interpretation, is a hybrid of the white flour soda bread I make and Ms. Masons formula. The following are some of the extras I added.
I want to thank Flour.ish.en for the inspiration for this one. The herbes de Provence that I bought have a bit of lavender so it has a nice little zing to it. I am super happy with the crumb on this one considering the amount of add-ins in it.
This recipe makes 3 small loaves. Recipe:
1. Toast 60 g of sunflower seeds and 115 g of walnuts in a dry frying pan. Cool.
The other day, I was talking to a friend of mine about my tiny little cottage baking business. He asked what kind of bread I baked -- I'm not sure he'd ever heard of challah. But we started talking about a kind of bread that his Finnish grandmother used to bake all the time: pulla. Fast forward to about a week later and I sent him a picture of that week's batch of challah and he immediately responded that it looked EXACTLY like his grandmother's pulla. Needless to say, my curiosity was piqued.
Followed the method pretty much exactly. Made 1/2 recipe using my own flour blend (bread flour, 15% whole wheat, 15% sprouted buckwheat). Hydration 77% when all was said and done.
Hey All,
I finally started a project and unintentionally ditched the blog. So much social media work and i had no blogging left.
Thought I'd say hello to any of the folks still hanging around and show some of my work/progress.
Most fathers recant their fantastical endeavors to their children, often subjecting them to recollections of transient glimpses of glory, be it "that one time when..." or the figurative - or sometimes literal - "Big Fish".
My father instead opted to describe his affection for croissants.
To err in light of bread is not too err at all...
A terse, yet alarmingly pedantic, narrative:
After a brief to a local Le Pain Quotidien, my mother -the conductor of this crazy carbohydrate train- produced and prompted me to taste what I could only describe as the instigator of a newfound obsession: the walnut-raisin sourdough loaf.
Very Berry Pie
By, Will Falzon
Ingredients
2 pie crust 9” (My recipe to follow)
32 oz. Frozen mixed berries
1 Pink Lady apple, grated and squeezed dry
½ Cup Brown sugar (Not Packed)
1 Tsp. Lemon juice
¼ Cup Balsamic Glaze
½ tsp. Salt
1/3 Cup Tapioca Flour
Instructions.
Preheat oven to 350F. 15Min. Before the pie is ready for the oven
