Blog posts

I've been searching for a a nice sesame and poppy seeded hamburger bun that would stand up to our monthly, stacked,  piled high burger by not falling apart while still having a soft moist crumb that toasted up well.  I took Sylvia's bun recipe for a starting point and converted it to YW from commercial yeast.  Then we thought we would make some retarded cinnamon rolls out of the same dough since it seemed like the thing to do and a nice fit. 

I know Easter has passed but I needed yet another challenge...

Here I have made the richest Colomba Pasquale of all. One which comes from Italian master baker and Cresci co-author Achille Zoia.

This was even more challenging than the Iginio Massari Panettone I made recently as this has more fat, more sugar and less water!

I only just managed to pull this off! I had some technical problems along the way but it worked out in the end...

No, No, No - My apprentice is not a nut!  This is a slightly more simple formula trying to achieve a balance between taste and holes.  Taste always wins out over holes and appearance in my book.  It has to taste good first before going to other wanted crumb and crust attributes.

Come over  to "My Food Address"  (http://myfoodaddress.blogspot.com/)
to explore "The Universe of the 3 Rope Bread Braid"

Last week, I have been milling my Turkish wheat berries (don’t quite know the type-probably ordinary winter wheat, but definitely not red) using my trusty Hawos easy mill, and noticed that during the first phase of my intermediary milling (coarse), I found tiny bran particles along with the middlings . I decided to try a labor intensive method of separating the bran from the other particles. Bran weighs less than the coarse endosperm particles, so I used a hair drier to blow air through the coarse mixture while stirring it.

... Continued from the previous post - Chalala's Felton Miche - Wood-fired baking for a food festival - Part 1

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One of my thoughts in purchasing a Brød & Taylor Folding Proofer was that I would be able to make Three-Stage Detmolder rye breads with more precise temperature control than I could otherwise achieve. After using this device for fermenting other starters, fermenting doughs and proofing loaves over the past couple of months, I my first rye by the three-stage Detmolder method employing the Folding Proofer this weekend.