I'm continuing with the theme of 'corn' this week. This time, I'm starting with a 50/50 mix of Heartland Mill's organic blue and yellow corn. It took me a little time to get the mill dialed in for the coarseness I was after -- and I ended up sifting out roughly 50% of the meal, leaving me with true grits (and a bunch of corn flour for my next loaf of bread).
I wanted to make a bread to bring into my new office and my wife had just cooked some bacon for our grilled cheese with bacon sandwiches so naturally I needed to use the left-overs in a bread. I started out with the Italian Country Bread from Peter Reinhart's BBA book and changed most of the ingredients while adding a few additional as well.
Now this beauty LOOKS complex but I promise it’s not.
A little time is needed but you can come and go in between , so are you ready?
Gorgeous!!
Jam packed with fruit, nuts, rum and spices, it is delicious.
A wonderful combination of bread dough spiked with liquers….Not too buttery and yet still moist with a gorgeous flaky like crust.
This is another take on a multi-grain bake we did not s long ago that you can find here;
60% Whole Grain SD / YW Bread With Caraway, Rye Chops, Coffee and Cocoa
After a couple of weeks of nurturing a new starter and studying the Tartine book, I felt I was ready to give this formula a try. As I've never made something this wet and sticky before, I feel I did an OK job with it. The taste is amazing!! I was happy with the color of the crust and the crumb is not too bad. It could be a bit more open, but that is my fault as I had some issues with the loaves sticking to the paper as I went to slide them into the cooker to bake, deflating them a bit.
I am not a baker. I am a chef, and therefore I got my own ideas how food can work.
I wanted a cinnamon bagel fine crumb with a nice tough crust. No egg, butter, milk or oil.
Right I did do a little research about lye, baking soda, potato water, blanching, rolling and oven temperature
Make potato water:
cook the potato, no salt. cool down and blend
make a starter by mixing:
But you might cry and these are simply soooooooo yum, words escape me.
Mmmmm
I have been twiddling round with sweet doughs and Chelsea bun typey things for years..
This is my favourite…
As you can imagine, these went…
Seriously, I turn around and GONE!!
Caramely swirly
Several days ago I happened upon a disconcerting video about wheat. The audio-based video consisted of a one-hour interview with Dr. William Davis, author of the book Wheat Belly and a renown cardiologist who claims that the habitual consumption of wheat-based products is unhealthy.
Saturday was pickup day for Pioneer Valley's grain CSA. I am really impressed with the variety and quality of the grains and beans we got. I'll do a more extensive post on what we got later, but here's the first cooking effort. I used the same recipe from my blue corn cornbread entry, using Red Llamas Wheat and Mandan Bride Corn.
That’s if they make it that long.
Luckily I made these in the afternoon and they are going to be our burger buns…
Should I have said ” Oooouch man?’
I was trying to remember what Oor Wullie said….
Kiwiburger…
Greedy fingers will be looking at pinching buns until dinner!! but if they do…. they will be starving at dinner…
A lovely simple recipe to make and relatively fast in the yeasty beasty world.
