The other day Pips posted a link to a video of Eric Kayser making his baguettes. Thank you, Pips. I very much enjoyed watching the video.
I have made E.K. baguette monge, tweaking the formula given by our 'french connection' Janedo. The hydration was changed and, some white whole wheat flour was used and it made some very nice baguettes.
Wouldn't you know it......another year of clean living and the Irish Fairies stopped by to leave a St Patrick's Day surprise again this year! Wish The Leprechauns would take notice and follow the Frairy's lead ! Used Rachel Allen's lemon curd recipe and froze it for a year .......Fairies love lemon curd with some age on it. The cake is a lemon sponge with cake flour. I saw the Fairies tossing their dust on them before disappearing till next year.
I was messing around with Semolina Flour and tried to make a couple loaves. One is plain with Sesame Seeds on top, the other is with Lavender and Oat Bran on top. Next time I think I will make the dough a bit stiffer, it was quite slack.
Cheers,
Wingnut
Sláinte
Hi Everyone,
time for my second post! Unfortunately I don't have any "work-in-progress" photos of this one - the battery on my camera was flat when I made it and I couldn't find the charger. This is a 3 strand braid, filled brioche.
The brioche recipe is from Pierre Hermé's book "PH10". As you can see, it's very rich in butter (like nearly all his recipes).
The brioche dough (500g) is as follows:
strong flour 176
sugar 26
We've been in Warszawa since Thursday.
It has been cold, but it is actually quite beautiful right now.
Firstly, thanks to all the comments on my previous posting ... I am sorry I haven't had time to reply and say how much I appreciate the support. Secondly the oven build is going amazingly well. The photos really tell the story ... thank you Dennis, Allan, June and Justin - our hardworking ovenbuilders.
For, me ... I am still spending much of my time wrestling with ovens and experimenting with schedules, ingredients and techniques. Still quite a way to go ...
Thank you to all who have helped me and continue to help and to push me further ...
... and some oof the regular posters might have wondered what happened.
Rather a lot, I suppose.
In terms of TFL - I am still catching up - all those rye posts by the bakers who attended the Hamelman class ...
Let's start with christmas - I received what seems a brain-splitting present: A voucher for a pastry course with Ghalid Assyb at Bertinet's in Bath, this was given inside a book about the DASH diet...
Jewish Sour Rye Bread
March 15, 2013
pizza night!
Cheers,
Wingnut
Okay, I got rid of the baking soda in the bread. It doesn't taste like baking soda anymore. I added 1/4 cup honey to the bread instead of diastatic malt, added zest of one orange and one more cup of oatmeal substituted for about that much flour.
Results- better but still not a loaf to write home about, rather bland in flavor. My husband says it's not near as flavorful as the 100% whole wheat bread from Peter Reinhart's Whole Grain Breads. Hmmm, what to do next?
