At my son's school we are starting a German expat's learning group to give our children some idea of German culture, like watching Biene Maja, playing Mau Mau and .. of course... German supper, usually some bread with different toppings such as sausage and cheeses and cold meats.
Pan de Horiadaki
Hello,
I've been wanting to try making Mr. Hamelman's / Mr. MacGuire's Miche, Pointe-à-Callière.
This is the third of three tries, based on Andy's recent post on his beautiful Miche (thank you Andy, for your beautiful example of a Miche, and for the helpful instruction in your post!).
Given the historical note in Mr. Hamelman's book regarding this bread, this miche was stencilled to try and mimic
the Quebec flag:
Enriched eggs&grains Challah
This episode in my baking story starts with lamb. We received a shipment of lamb meat yesterday from a ranch in the Sierra foothills that supplies several of the finest restaurants in the Bay Area. We got some chops and some stew meat (roughly 2 inch pieces of leg meat). I planned to make shish kebab today, even though the bizarre June rain threatened to snuff out my barbecue.
I don't know how many different formula's for baguettes I've tried, but the one with the best flavor was that for the Pain à l'Anciènne of Phillip Gosselin. (See: http://www.thefreshloaf.com/node/8524/philippe-gosselin039s-pain-à-l039ancienne-according-peter-reinhart-interpretted-dmsnyder-m).
Several years ago I embarked on research and development of fun shaped buns. The doughs I use are: whole wheat, sweet roll, cheese, oatmeal, and caraway rye. For the eyes I use currants, raisins, olive slices, a date slice filled with a craisin. For fins and feet I sometimes roll out and cut pieces, other times I make a ball and cut toes in. I use an egg white for the glaze and for some designs sprinkle with sesame seeds.
If you've been following this blog, when we last left this subject, I was trying to determine which of my many jars of YW I should keep. I have decided that having multiple jars of different fruits is pointless, since it is near impossible to tell which fruit was used by either taste or smell. Some color will be added from darker fruits, but that's about it.
I have a friend who owns an orchard of chestnut trees. Each year she harvests them, aided by her donkey, Carlos, who pulls the harvest wagon tree-to-tree. It's hard work, a lot of bending, and the outer husk of a chestnut pod is armored with thorns. In past years, rising at 4:00 AM, she sold her crop, pound by pound, at a nearby Farmers' Market. A recently retired ICU nurse, the proceeds add to her modest pension. Two years ago, chestnut farmers in the area formed a Co-op. Now she sells her entire crop to the Co-op. Her life got easier; Carlos didn't benefit.
Apricot Yeast Water Pullman Loaf
Previously, I posted a short Pullman loaf leavened with Potato Yeast Water (PYW). Link:
http://www.thefreshloaf.com/node/23793/potato-yeast-water-pullman-loaf-shorty
