was looking for a focaccia formula. Had a friend who used to make focaccia. His was very wet and had to be folded several times before baking. Does anyone know what im looking for. thanks
This isn't the prettiest soda bread I've made but then it was very tasty and first of the season.
Today's family breakfast included rye bialys with cream cheese and smoked salmon, we enjoyed them! The dark rye pre-ferment for these was adapted from The Bread Bible's rye pugliese, but the main dough, as well as the proportion of pre-fermented dough, is quite different. In addition to the dark rye and unbleached flour, they also have KAF whole grain white wheat flour, which I sifted to remove the larger bran pieces. The bran was used to coat the outside of the bialys in place of the tradtitional flour coating. The onion, popp
Isand66 will love my 3 backpacking alcohol stoves that I made from beer cans. They weigh virtually nothing and will each boil 2 cups of water in 6 minutes. Then there is this weeks benetton find for 50 cents this time. Next would e a very nice lunch with YW chai seed orange turmeric bread. Today's new batch if aranchello. Part of this weeks batch of marmalade, strawberry ginger apple jam and caramelized minneola marmalade. Two mini BBQ / smokers made from tin cans and tea tins. A nice vegetarian lunch of failed hamburger buns made originally a
The Weekend Bakery is one of my favorite websites. They recently posted the best video that I have seen on how to make and bake Classic French Style Croissants at home. All of their videos and recipes are extremely well done, especially for "amateurs".
The forming video is here, and their baking log with recipe is here.
After a rather sad attempt at a 75% hydration baguette, I decided to spend a lot more time practicing boules and batards with Susan's Norwich Sourdough loaf. I finally gained enough confidence to try my hand at baguette shaping, but I wanted a lower hydration dough to work with as I still haven't quite gotten the knack of handling high hydration doughs without making a huge mess.
I was lucky to snag a spot in one of Madison Sourdough's bread classes recently and I thought I'd share a video that the co-owner/head baker put together. Unlike a lot of videos I've seen on the internet, his batard shaping technique seems to be a little different and there are also a couple unusual shapes he demonstrates (such as the fendu and the tabatiere).
Enjoy!
My wife has an offer for a tenure-track position in Providence. Anyone from there that can tell me a little about it? We'll probably be moving in June/July...
