I gave up on this bread completely not so long ago. The dough always started out OK, but by the end of the bulk ferment it would be extremely slack and sticky, and by the time it went into the oven it was essentially a puddle.
Despite a late start we've had glorious summer weather this year here on Vancouver Island and the South Coast of British Columbia, with only a few cloudy days and no rain to speak of. Our garden has done extremely well as a result, producing Red Fife wheat, golden flax, quinoa, garlic, onions, potatoes, all kinds of herbs, raspberries and buckets of cherry tomatoes just to name a few. But by far our biggest crop is blueberries.
Another fine lunch for a lazy Sunday. This time Cotto Salami with veg and Colby, banana, red and green diced Hatch Chili on top of feta, carrot, celery sticks with sliced red pepper on the salad, cantaloupe, left over grilled onions and peppers, Dill, B&B and jalapeno pickles with brie on the watermelon, black grapes, raspberries and the best half of a nectarine sliced we have ever tasted. Eaten by the pool with a nice limoncello made with diet squirt.
Hamelman's "Vollkornbrot" is a 100% rye bread with sunflower seeds. The flour Hamelman calls for is "rye meal," which I just happend to have in quantity due to my error in ordering "medium rye meal" when I had intended to order "medium rye flour" from nybakers.com. Well, as Kubler-Ross wrote, "There are no mistakes, no coincidences. All events are blessings given to us to learn from."
I have been on a baking hiatus, of sorts, realizing that the stash of bread in my freezer needed to be reduced. Having worked through that gradually, I finally got around to baking again the weekend before Labor Day.
I've decided that I'm gonna start sticking these on a blog rather than the forums. Mostly because this is the first -really- successful bread I've made. Like, I'm making another two loaves of it right now, just with a bit less rising time. :P
The ingredients:
4c AP flour
1/2tsp salt
8oz medium cheddar cheese, diced
1/4c VWG
2oz grated parmesan
1/2tsp ground chipotle pepper
2c water
2 1/2tsp ADY
1tsp liquid smoke flavor
1 egg, beaten with some water to thin it out (for a wash)
1 sugar cube (to proof yeast)
Hi all
Firstly- apologies for the lack of postings to those of you kind enough to read and post on this blog. The past few months have been a mixture of intense activity combined with long periods of extremely frustrating inactivity. I won't go into the specifics of why things have been progressing so slowly because I don't want to rock the boat where fragile inter-personal relationships are involved!
Hi Fellow TFL folk
I have recently returned from a 3 month holiday that took us to the UK. We flew with Emirates on the 7th May from Perth @6.00am for a non stop flight to Dubai aboard a Boeing 777 -200LR literaly overseas for 11 hours ,a quick 1 hr 15 minutes to change planes and an Airbus A380-800 to London. a mere 6hrs and 45 minutes. arriving at local time 6.40pm we were then taken to the Hilton hotel in Kensington for the night, an extremely long day (32 hours.)
County Fair 2012! The prospect of a few blue ribbons is all the excuse I need to take a day off work and spend it baking instead. Actually, I'd be happy to ditch work and bake bread with no excuse at all but that might worry people…
I managed to put together six different breads from four different doughs this year.
