my entry for bbd #7 hosted this time by Cascabel of Chili und Ciabatta and initiated by Zorra. Cascabel proposed a great theme: flatbreads.
Ingredients
Barbari (Iranian Flat Bread)
Barbari
Bread Baking Day 7 with the theme flatbreads hosted by Petra Chili und Ciabatta . Deadline: March 1st, 2008
<--- Go on, its a link...
I got a comment asking what I meant by proofed Starter. What I mean is you take your sourdough starter out of the refrigerator and feed it and wait until it warms up and is frothy.
This assumes you have some starter and know what I'm talking about.
If you don't you can create your own starter but you should give yourself a couple of weeks to get it going.
You can buy sourdough starters online or you can get some free from Friends of Carl
Just made this bread for the first time with a mixture of KA bread flour and Sir Lancelot High gluten (I can't remember exactly but I think i used 1/4 of the total weight). It turned out pretty well; I tried to shape them similarly to Zolablue but to no avail...
Norm (nbicomputers) has generously posted his (scaled down) formula for Sour Rye Bread. I made this bread this morning.
Sour Rye Bread (Norm's formula) Loaf
Sour Rye Bread (Norm's formula) Crumb
I recently purchased Daniel Leader's book: LOCAL BREADS. After reviewing it I decided to try to bake Pain de Compagne (French Country Boule). I doubled the recipe so I would be able to bake 2 large boules using 2 different baking methods: 1. Using a covered Dutch oven, 2.
Hi all,
Today I had the pleasure (together with Susan, Sue, and Kurt) to attend a class given by Peter Reinhart in San Diego. It was a great class in which we learnt how to make some breads from Peter's new book.
Since I have Peter's new book, I already knew a lot of what he was presenting. Still, I got to taste and see some breads I would not have otherwise made; I got to meet Peter Reinhart; and I got to taste some properly made breads.
I am creating a new blog entry to discuss bwraith’s flour test results just to move it up as his original entry was getting old. I admit we’re going overboard on this, but I find it all very interesting (no pictures- just discussion of flour test results) – so be warned!
Letters in my responses correspond to letters on bwraith’s test results.
I don’t know how to do that “quote thing” so I’ll just put bwraith’s original words in quotes when I want to respond to something directly.
Here are some multigrain buns from Bob's Red Mill Baking Book. They are easy and fast to make and very tasty. We try to use them anytime we have burgers, pulled pork(as shown) or any other sandwiches that are served on buns. (I know a fatty hamburger served on a multigrain bun may be counterintuitive, but every little bit helps doesn't it?) The only changes that I made are that I cut the recipe in half and I didn't have any millet flour, so I adjusted with bread flour. I also brushed them with water before they went into the oven and sprinkled with rolled oats.
