Favorite ciabatta recipe so far, apart from the added yeast, which I cut in half increasing the fermentation time. Next time around I'll try to elimiated it complety.
http://www.farine-mc.com/2009/07/tweaked-ciabatta.html
Pizza di Pasqua….Pizza Civitavecchia…Pizza di Pasqua…
Lovely….
Tasty!!
Every now and then you learn a new technique in the kitchen that really knocks your socks off. Tangzhong is one of them.
Tangzhong
Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux). At this temperature the flour undergoes a change (gelatinizes?). Adding this roux to your final dough makes a huge difference in the softness and fluffiness of your final dough.
Three weeks ago I volunteered to bake bagels for a party. Though, not just ordinary bagels. Sourdough based bagels, with a spicy twist, featuring characteristics of a pretzel---or what I call "pregels".
Visualize this: A doughnut---but not a doughnut---that's as chewy as a bagel, but has a crispy, lustrous, dark brown crust, sparsely topped with coarse sea salt. (I can almost hear bagel purists hollering abomination.)
I finally got around to making Eric's Rye Bread. I've been wanting to try out this formula ever since I saw it posted here on TFL. It is a wonderfully fragrant loaf of rye with sourdough, onions and caraway. I sauteed two medium sized onions in about 2 TBSP of olive oil and added them to the final dough along with all the other ingredients. The dough smelled sooo good even before it was baked. The bread is light and fluffy. I baked the second loaf about 10 minutes more for a total of 50 minutes since it was a 2 lb.
Today was a big day ... um ... no, it was so much bigger than that ... um ... i'm not even sure if I can put into words the anticipation I have felt for today.
... and all for a tiny little fire that we allowed to burn for only an hour or so.
The black granite stone has been installed at the mouth of the oven and Dennis has constructed a wonderful door from recycled timber (and a bit of high tech ceramic wool and steel)
My apprentice says that sane German bakers don’t usually try to do a pumpernickel style bake of; slowly reducing low temperatures over a long baking time, when baking white bread of any kind. But, I figured that if professional bakers can call a bread with only 25% to 30% of rye flour in it a rye bread, then we should be able to DaPumperize a white bread too.
Thank you all for the excellent articles and posts on Larraburu french bread. As a former Bay Area native I grew up with Larraburu bread and loved it. I make my own bread and starter. Does anyone know of a source for the original Larraburu starter. One of the bloggers described a cold storage area where they had it stored. I would be very interested to get a sample if it is available.
Thanks,
Michael
Last week, I had some left over whole spelt flour, some corn meal, and some semolina in addition to a ripe Rye starter. Therefore, I decided to put them all to use in a new recipe as follows:
UPDATE** INSTRUCTIONS:
I've been experimenting with beer bread and granary style bread. For this round I used a doppelbock along with some stuff labeled malt powder that I got at my local Korean grocery store. I tried it with WW flour as is included in a lot of recipes, but I felt like it was competing with the malt powder, so this one is just AP flour, plus what's in my starter.
