Blog posts

Hello everyone:  I am back in the U.S. after over a month in the UK, where I did quite a bit of baking, but have really spotty internet, so I wasn't able to post very much or keep up on your wonderful bakes.  Lots of catching up to do!

The good news is I think I am getting somewhere with David's Italian baguettes.  The bad news is, I had so many baking mishaps I felt like a hapless beginner again.  You name it, it happened during this trip:

--Overproofing as I wanted the bread to fit my schedule, not the over way around!

Lucy couldn’t remember the last time we made pizza…. especially one made with YW.  We made this one plain as could be with 20% pre-fermented flour and an equal amount of YW in this case 80g each. 320 g of LaFama AP dough flour, 203 g of dough water and 2% salt.

Decided to put a dent , albeit a small one, in the pear harvest. This bread has two pears that were chopped and partially dehydrated to remove part but not all the moisture added to it. The rest of the loaf is freshly ground sprouted wheat, Einkorn, and white wheat all sifted to just get out the biggest bits along with some AP, starter, salt, and water. The dough was not retarded, didn't want a sour element, but between primary fermentation and proofing it took about six hours to be ready to bake this was at 80F.

Father's Day in Australia and my father-in-law loves his basic white bread. my starter is made with wholewheat flour so its not quite 100% white but he doesn't need to know.

80% hydration with 200g of starter. 1kg of white flour. Let it autolyse for 2hrs and stretch and folded for 2 hrs with the bulk lasting 4hrs. Divided and per shaped with a bench rest of 30min. Cold proof in the fridhe for 16hrs. Dough came together quicker then usual. Most times I'm stretching a folding for a little longer than the 2hrs. I just love the blistering on the bread. Cooked in my bread cloche.

Well friends, I enjoyed the berry cream cheese version of Floyd's Blueberry Cream Cheese Braid so much, I tried a new filling version first suggested by scarlett75 in July of '05. This is a really great filling for this bread! 

Again I used pulla dough, brushed with a double egg wash after proofing and sprinkled with sugar/cinnamon, then some more sprinkled sugar.

A really nice filling variation on an excellent recipe!!!

It had been a long while since I made a mainly-white bread, and after seeing so many handsome loaves posted in recent weeks by our talented members, I felt it was a good time. A particular post by myrtleskitchen highlighted her experience baking Pierre Nury's Light Rye. The recipe predated my affiliation here, so I searched and found the formula posted by zolablue, along with her notes and thoughts. It sounded like just the kind of bread I was looking to make, light, airy, flavorful, white, but not entirely white, ciabbata-like

Carissimi Amici ed appassionati panificatori,

voglio condividere con tutti voi una splendida giornata di lavoro passata a  veder produrre straordinario Pane e sensazionali "Viennoiserie" tutte francesi....il bravissimo PATRICK COGNARD ci ha insegnato tante cose importanti nell'ambito della panificazione di eccellente qualità e tradizione.

Qui sotto vi lascio il link per visionare tutto quello a cui ho avuto il privilegio di poter partecipare.

Buona panificazione a tutti voi ed un sereno fine settimana.

Anna

   This recipe is adapted from one of my favorite Jewish Rye breads.  I recently finally had a chance to sprout some grains and mill them into sprouted flours.

I built a sprouted rye starter in two builds and used some First Clear and potato flour along with sprouted rye for the main dough.

Dried toasted  onions were re-hydrated in the water and added to main dough for that extra kick and everyone knows onions go great with rye.

Here we are again, out of everything except Dark and WhiteSD bread.  So we had a choice of making bagels, sandwich slims, biolatta’s (Warp Drive Biyaly’s), English muffins, pizza dough – you name it - we are all out.  Since we made a huge pile of smoked pulled pork last weekend, we seceded to go with the sandwich slims to surround it in

Sattu is a flour consisting of a mixture of ground pulses and cereals from India. Pre-dominantly a non-glutinous flour, it has many variations across the country. However, four ingredients are a must : corn, barley, wheat, and gram (chickpeas flour).