The pain au levain with whole-wheat from "Bread" that I blogged about a few weeks ago, is quickly becoming one of my favourite levain breads. Here's one that I baked yesterday afternoon:
100 % sprouted grains? 'Sounds great and interesting', I said to myself and printed the Recipe of Reinhart's Whole Grain Breads a couple weeks ago. This weekend I gave it a try.
I sprouted my grains as indicated. They all had cute little white tails and were pleasant to chew. I would have better kept them as a addition to my breakfast cereals instead of trying to make them into a bread.
Getting home an hour earlier than expected + The best blueberries I've had in years in the fridge =
The recipe is from "The Best Recipe" by the "Cooks Illustrated" folks. These are "Lemon-Blueberry Muffins." I made 3/4 of a recipe. (That's the real "math.")
And for the rest of the "crumb shot" obsessed:
Background:
After so many searches for a good chocolate bread i took Hamelman's formula for french bread.
Replace 15 gms of flour with cocoa powder. Add 15 gms brown sugar (the best u can get) and finally, 120 gms 53% dark chocolate.
Didn't change the instruction. So far it's the best one i ever ate.
The second bread is another one from hamelman's book, Golden Raisin and Walnut Bread, which i love and did more then once.
But that unic combination is something i ate in east europe. So instead of the Walnut and the Raisin i put 5 gms dry basil and 50 gms Sunflower seed.
just posting some pics from last nights bake with my new oven. my new oven is off the chain. oven temps can reach set temperatures sooooo much faster compared to my older oven. in a addition to, i now get to play with the convection. im excited!
below is a underproofed 100% sourdough. it was getting late so i decided to bake early...
This is my first blog entry here on TFL so here goes:
It started out like most weeks. I knocked out a couple loves of basic white bread on Monday.
From Rose Levy Beranbaum's book 'the bread bible'. This was my first attempt at making this boule. I loved the idea of a bread full of sliced almonds and figs and wanted to make this little boule after seeing the photo in RLB book. I thought it would make a lovely bread to serve with cheese and wine. The crumb is dense and studded with sliced almonds/on top slivered and dried figs. I did all my mixing by hand and chose the 'Ultimate full flavor variation'.
The “Miche, Pointe-à-Callière” from Jeffrey Hamelman's “Bread” is one of my favorite breads. I've made it a great many times. But I have a confession to make: I've never made it with the proper hydration level.
