bbd #07 with the theme flatbreads hosted by Petra Chili und Ciabatta . Deadline: March 1st, 2008
I once lived in Southern California in and around Los Angeles where Mexican bakeries abound. I once was in love with pan dulce (sweet bread) and it was abundant. I then picked up and moved to Northern California, to Humboldt County. Here, there are no Mexican bakeries and there is one place to get good mexican food, a taco truck, and the taco truck doesn't make pan dulce.
Happy weekend! I made baguettes for the first time in a long time today. BBA's poolish baguettes. One mistake...the recipe, er formula, calls for 7 oz. of poolish. I made half a recipe of poolish from the book, which is really more like 11 oz., and dumped it all into the final dough. ooooops. But what are you gonna do with 4 oz. of leftover poolish?
This dough gets 4 hours of fermentation and about an hour of proofing. The baguettes came out sorta pretty, I thought:
Uncooked Focaccia Dough with garlic, rosemary topping
Baked, Whole Focaccia
Leaning Tower of Focaccia...check out the crumb
I made these sesame-semolina flatbreads for this month's breadbakingday (theme: flatbreads). They are unleavened, extremely fast and easy. I was able to roll them very thin by using a pasta roller, the first time I used it for anything but pasta, and it worked very well. I will definitely use it again. Recipe here.
Susanfnp
I have to start off by saying that this was a very rewarding learning experience and I hope to be able to articulate some of what I learned by making this miche.
Nury's Light Rye
Nury's Light Rye - Crumb
I baked the Pain De Camapgne from Daniel Leader's amazing book, Local Breads. I added walnuts and raisins to it. It came out delicious. Here's yet another recommendation for this book.
Anyhow, here are some pics:
Raisin Walnut Sourdough Bread
