Reading through SylviaH's long blog ([url=http://www.thefreshloaf.com/node/20162/oven-steaming-my-new-favorite-way]Oven-Steaming My New Favorite Way[/url]) I decided that I have to give this steaming technique a try.
Thank you, Karin, for a wonderful formula! A Keeper!
My first attempt at working with 100% spelt flour.
I baked this bread yesterday before rushing out for the day. It works great for a busy schedule and I could have even taken less time by not over proofing it, I'll know better next time after reading, other members advice about mixing and proofing spelt flour breads. The 'my' crumb was to dense but the flavor is outstanding, I loved the spices and nut combo...oh and the buttermilk!
That is ,If My first attempt did yield anything close to a croissant. I Was inspired by Akiko's Post here about her great croissants adapted from Steve's Great website: Breadcetera, and i had to try my luck at croissants.
This was our favorite, and there isn't much left of it. I used a soaker for the rosemary herb. Wish I could get fresh here in Thailand! The internal temperature didn't quite reach 200F and the top got a bit dark, probably because of the oil, but it was soooo delicious, I can't believe I made it.
My sourdough boules are churning out of the oven regularly now.
Recipe:
DAY 1
Biscotti di Greve in Chianti
I have just started to move to Sourdough Rye bread section of Jeffrey Hamelman's Bread book after baking from the book for several months. I like the flavour that rye adds to the bread, the tang and acidic taste.
I wanted to use some Goji berries in my baking and so I thought muffins would be a good start. I purchased the softer more like raisins dried berries from Whole Foods. The combination of whole berries, with a pecan topping made a delicious breakfast or snack muffin. The fresh candied orange peel I recently made was a great tasting combination with berries, especially the goji berry. The recipe is my version of Blackberry Muffins from Williams - Sonoma Muffins book.
Topping:
90 g sugar
3 TBsp. All Purpose Flour
I think i'm finally getting the hang of making french bread. I won't say my recipe/technique is perfect, but I finally feel confident enough to share bread with freinds. Here's some pictures of what I've been up to.
