We made another batch of our YW / SD bagels trying to work out the kinks with a few minor changes starting with 26% whole grains. Instead of a 20 hour retard, we retarded the shaped bagels for 15 hours. The whole grains this time were spelt, rye and whole wheat in stead of just WW.
I do bake non-bread stuff, really, here you go...
Pie crust obession continues. Filled it with banana cream, definition of all american comfort food.
Here is week #2
It's already been two weeks since the last Parade of Sandwiches and fall is here. Yes, it is still in the 80's but it feels wonderful after 5 months of the AZ heat. Fall flowers are starting to bloom again.
I am awake far earlier than I would like to be. As I start to write this it is still dark outside and the cool air carries the feint song of only the earliest of the early birds. I too am an early bird. Yesterday was my final day at work so I am still a mix of emotions. Feelings of relief, apprehension, sadness, excitement and plain old scared stiff flood over me with little notice and catch me completely unaware … but enough about this … from change comes opportunity. Everything will work out!
Much as "Slow Food" is a contemporary rubric for "what was once normal," so too was all bread once made without commercial yeast, where nowadays, making something "sourdough" is presented as a kind of achievement. Ciabatta is a bread originally made by poor people, likely first in Liguria. I learned about it just south of there in northern Tuscany, where they pronounce it "shabbatta." It means slipper.
We had two experiments going on at the same time and thought we would kill two birds with one stone by combining them sort of like a YW SD combo starter.
I went a bit Pumpkin crazy this year - Pumpkin Pie with a twist - bourbon, maple syrup, pecans and fancy flour.
But I must say, the result is outstanding, I have managed to convert 2 pumpkin pie critics into pumpkin pie lovers
Recipe on my blog here
To me, the pinnacle Panettone. Formula comes from Iginio Massari.
This is the most challenging formula for Panettone, hence why I have been so drawn to it. I rise to technical challenges. I followed the formula, timings and temperatures without compromise.
