I guess that's what I'd call a pizza made with 75% hydration baguette dough. MMMMmmmmmmm! Tomato sauce covered with seasoned chicken, marinated artichoke hearts, mozzarella and parm. Next time you make baguettes, do yourself a favor and reserve some dough for dinner. Tomorrow night will be calzones.
-Mark
Hello,
Thanks everyone who gave me some earlier advice about my seed culture. But still, nothing much is happening.
I have one that I started with rye flour and pineapple juice. After a few days it was accidentally warmed up in the oven. I tried to revive it by adding more flour and water every couple of days. But it does not do much. When I take the seran wrap off it bubbles a tiny bit then stops. I now keep the wrap loosely covering the glass bowl.
One of the challenges for a home baker is to try and figure out how to make a great bread once you've tasted it. Like encountering the Platonic ideal, you recognize it, reach for it and try and duplicate it -- and then you fail miserably and often give up.
As a newbie to baking bread, sometimes going back to the basics help to boost my confidence that I still can make a decent loaf.
Here's a recipe for Japanese Milk Loaf, secret seems to be whipped cream.
Hey All,
This is my 15% breadcrumb bread from my 1/15/10 bake. I had a some baguettes left over from a previous bake, and didn't want to waste them so I made bread crumbs with them, and made more bread... Enjoy!
Tim
Recipe
Ingredients:
Total Dough Weight: approx 998g
Yield: 2 loaves at 400g weight after bake
85% AP - 470g
Hi All,
Here's some more catch-up blogging. The top 2 are basically fat baguettes. The bottom 2 are my made up version of bauernbrot with breadcrumbs. Enjoy!
Tim
This is the rest of this weeks' bake. This is my 2nd attempt at the Nury rye and I can definitely see a huge difference in both my abilities w/ wet dough and my starters. They are older as am I :) The bread has been commented on at length on this site so all I will say is that everyone is right...this is a fantastic bread. Thank you Zolablue for your original post, and David for his follow up comments and pics .
crust:
This is for Floyd,
I think we should have a "The Fresh Loaf" T-shirt... Have you thought about this before? Lemme know... I'd like to see what other Freshloafers think.
Tim
Just recently joined this site and enjoying it very much! I had these photos from some breads I have made in the past. No crumb pics! Breads are long gone. Will Include those in future posts.
Sun Dried Tomato Bread w/Biga
Potato Bread-Straight Dough
Italian Bread-Straight Dough
