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Rye Class at King Arthur - Pictures Added

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varda on 24 Feb 2013 at 14:36

This weekend,  I and three other TFLers took a rye class at King Arthur with Jeffrey Hamelman.    Larry - aka Wally -  Faith in Virginia, and Otis - aka burntmyfingers - were there each driving from a different corner of the region.   It was fantastic to meet them for once, knowing them only from their bread and words up to now.  The class had 11 students (one didn't show up!)   ranging in age and experience, with the one from furthest away hailing from Malibu, CA.  

Honey Whole Wheat with Poppy Seeds and Lemon Zest

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Janetcook on 24 Feb 2013 at 14:08

Sometimes there is a loaf that I just love baking.  This is such a loaf and I think it is due to the fact that it is a simple dough that has a luxurious feel to it - especially after it has fermented all night in the refrigerator.  It also has a wonderful aroma created by the lemon zest and the poppy seeds add a delightful texture and, I think, simply look spunky.

Spent Fuel Boule

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Our Crumb on 24 Feb 2013 at 13:46

Baking from his book this winter, I've come to appreciate Ken Forkish's practice of growing higher volume levain refreshments and builds than had previously been my habit.  I like to feel the warmth generated by, and smell the sweetness of, fermentation in these larger levains, raising them in plastic vessels chosen to minimize the culture's surface-to-volume ratio when it enters log phase.  I'm a believer in The Mass Effect and the proof is in the baking: The loaves raised with these levains have been unfailingly delicious.

Durum Bread

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dmsnyder on 23 Feb 2013 at 09:25

Durum Bread from Bread by Jeffrey Hamelman

The second edition of Hamelman's Bread includes 40 new recipes. This is the first of the new recipes I have made. Hamelman writes that this formula for “Durum Bread” is the best of a series of “test batches” he made some years ago. He does not describe it further and does not identify it as an Italian-style bread, although it does bring to mind Italian breads made with durum flour.

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