Since we got back from Hawaii a few weeks ago, we’ve been craving Hawaiian sweetbread. When we were there we bought a local bakery’s cinnamon sweetbread, pull-apart buns coated with cinnamon sugar--not gooey sticky buns, just barely sinful.
Rediscovering Waldkorn bread this week. I can only take credit for mixing it all up and shaping it as tight as I managed this time around; I'm using a "soezie mix". I'm trying to break down what is in there to make it THAT dark a loaf. Any help in deconstructing is appreciated. And no, alas, the flour formula is not on the bag... Crumb pics to come when the loaf has cooled down enough (after seriously ripping a beautiful bread to pieces I have found the patience to properly cool at last)
I had a bunch of fresh blueberries in the fridge and a bag of KA Sir Lancelot high-gluten flour that had been sitting in the pantry for too long, so naturally, I decided to try making blueberry bagels. There were a few considerations beforehand:
-would the blueberry flavor be concentrated enough from just fresh blueberries?
-would I be able to knead whole berries into the dough, or would I have to find some other method of incorporation?
-how should I adapt my usual go-to bagel formula?
Now that summer's almost here, really nice berries are popping up at the market. Last week, I bought two large boxes of strawberries, and a large box each of blueberries and raspberries. I did a decent job eating them, but they were starting to go overripe, so I decided to make a summer berry pudding. It's one of my favorite easy desserts because there's not much precision required. The recipe is pretty foolproof, and you can substitute any berries you like. The only requirement is that you have some good bread and enough berries to make plenty of sauce.
I have enjoyed the yeast water/raisin yeast water episode but in feeding my beasties, I have trouble tossing the content, so I have been using mine steadily. I made a levain the other day and made too much, so I decided to call it my water yeast sourdough and with the flour added to the liquid yeast, basically that's what it is.........so................
I made this same bread before some months ago combining Jeffrey Hamelman’s method and Bourke Street Bakery recipe (not entirely). This time I followed Bourke Street Bakery’s recipe closely. Umm, closely, I actually increased the amount of both soy beans and linseeds substantially (double the amount for both soys and linseeds), upped the amount of water a little (hydration percentage) and replaced 10% of bread flour with whole wheat flour.
After nearly two good years at my local Great Harvest, two weeks ago I packed up, called it good and moved to a new venture down the road. It was hard to leave good friends and a great boss, but after talking to my Chef/Professor at college and my fiance, I decided I had hit the wall, learned everything I could at the bakery and because of that, it was time to move on from my current bakery. In order to grow and develop I needed to start working on other skills and making different loaves daily.
Specially rich CHALLAH (Jewish bread)
Specially rich challah, yet soft and fluffy as a challah should be
One Pound Pullman Shorty
A one pound loaf is just right for me. I can comfortably go through two loaves a week, without getting too overweight...
After years of baking bread I started making fun shapes. My first attempts were using the entire batch of dough to make one large "Fun Bun".
I made a frog for the neighbor girls.
Then a mouse for my backdoor neighbor.
I tried a pig next.
