We made these the same way as always but these I would have to call a failure compared to: 15% Whole Wheat Bagels with YW and SD Desem Combo Starter Use that post for the method with the changes listed below.
This was going to be bread for my wife's stuffing this weekend, but the impending snow storm has postponed our family dinner and the need for stuffing. Not to mention she informed me she wanted a simple white bread and challah bread anyway, so I will be happy to eat this tasty cheesy, eggy bread all by myself. No complaints here as this turned out excelle
Timing is everything.
Good timing makes a joke work, as bad timing does the same for tragedy.
For bread, though, it means nothing. Bakers who brag about using long fermentation times puzzle me. I mean, I know what they mean, but do they? I, too, am guilty of using this idea when discussing bread. Why? It's convenient. Everybody knows it. It's an available reference point.
And yet it all means nothing.
I didn't do much holiday baking this year mostly because I have had my focus firmly on bread and flour, and the infinite variety that flour, water, salt, and yeast can create. For my last post of the year, back to my learning bread - the bread that I made over and over and over again for a year before I went on to other things. Of course what's the fun without variation. This one is made with a mix of KA AP flour, White Rye, and High Extraction flour.
Maggie Glezer - Tomcat's Semolina Filone
I baked with family and friends for the holidays
German Christmas Biscuits/Cookies
Hi folks. Long time between blog posts for me. Been baking as much as ever but got lazy with taking pics and doing write-ups. I've fallen into a comfortable 3-bake-per-week rhythm cycling through our favourites, which these days are mostly variations on my pain de campagne. I like this rhythm after 3 years of working through scores of different breads. I've found it's a different type of learning, focusing on just a few breads - an incremental progression towards quality and consistency. Nice after all the experimenting, but perhaps not so conducive to regular posting, for me at least.
