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The last two bakes were a lower and then a higher percentage of whole grains  and more complex that this one at 48% whole grains.   We also used the KA mixer on speed 3 to knead the dough for 8 minutes instead of using French slap and folds and we baked the bread in a DO instead of on a stone with steam.

I was browsing through Fannie Farmer's  The Boston School of Cooking Cookbook, 1918, and ran across a recipe for Boston brown bread. It is a steam cooked bread from a batter. A search through the Fresh Loaf found several posts on this bread, mostly from Maggie Glezer's book, made with a fairly stiff dough.

Farmer's recipe calls for 1 cup each of rye meal, corn meal and Graham flour,  ¾ cup molasses, 1 tsp salt, ¾ tbsp soda and 1¾ cup milk or water (or 2 cups sour milk).

Earlier this week on a rainy day working from home, I fed my starter with 50% dark rye flour and 50% bread flour.  The next morning I made a dough with 10 ounces starter, 11 ounces water, 16 ounces of bread flour, and a teaspoon or two of salt.  All measurements are approximate: this wasn't something I tended to carefully, just a "background process" that I had running while doing other things.

This has to be my favourite of favourites if that makes sense.

Of course, I was very greedy and made this mid year when I was on my xmas bread mid winter binge…

But fear not, I will be making again next week, i just wanted to share now:)

Golden and gorgeous!!

ha ha many, many things!! BUT nothing is as luscious as the PANDORO…..

Happy holidays everyone!

This is a take on Guro’s lovely Caucasian Bread – a Christmas version, colored red, with sun-dried tomato pesto
for the filling :^)

There was a lovely round-up of Roses in this post (so many pretty breads featured!, which got me thinking about savory fillings and flavors for this bread).

How long ago was it?...

Finally 2 ? nice 1 lb. Sour Dough loaves. Lot of thanks to Mike Avery  

http://www.sourdoughhome.com/ 

 Nice crispy chewy crust and a moist rich tasting crumb. Definitely a keeper this time. The birds will have to go without.

Sending this toYeastspotting.
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Holiday season is pumpkin season. Pumpkin in dishes, in pies, in cakes, in breads, and in croissants!

A couple months ago I was using my KA Pro 6 of a dozen or so years of age when it finally stripped a gear. I ordered parts and repaired it, but as I thought about it I realized that it no longer suited my needs. I expect it will last another decade or more, but it will be reserved for light loads.