As I mentioned in my previous post I recently purchased a Brod and Taylor proofer and I have been experimenting with it to see how it affects the sourness and overall bread.
While cleaning up some of my brewing equipment, I noticed the water getting colder and colder. Out of propane! I called the company, took Monday off to wait for the guy, then decided it'd be a great excuse for some sourdough!
I refreshed my starter with some locally grown and milled whole wheat bread flour. I decided to do the basic Pain au Levain in Bread Alone, with the addition of a bunch of fresh rosemary I had in the fridge.
I make these outside of my home for people and they absolutely love them. Everyone who has tasted them says they taste better than Cinnabon's. Those are not my words.
I made these the other day and they were gone in minutes. I went to a restaurant called Bar Louie and ordered these and said, "I have to make these". I already love pretzels, so why not?
I see I'm not the only one who was on a quest for the perfect croissant...I'm on the quest for the perfect pain au chocolat i just want the dough to be right. I want my croissant and pain au chocolat to taste like the one from Galaxy Desserts/Williams-Sonoma. I came relatively close and this is the results I have thus far. These tasted great but I have no idea where to get fresh yeast from so I used active dry rapid yeast and I think the fresh yeast is what I'm mixing for them to be absolutely perfect. I love the way the layers looks.
Hello Fresh Loaf Friends,
Hi,
Along with croissants, the miches (Hamelman and Shiao-Pings post Miche Gerard Rubaud, the post that initially lured me into TFL) felt quite out of reach, and I had as many failures as trials.
Recently I ordered a bag of
Bacheldre Watermill Organic Stoneground Strong Unbleached White Flourin the belief it was strong white flour.
We haven’t talked about bread in a while, though I have been baking. Not as much as I would have liked, but I do have a couple of breads to tell you about.
Today is a lovely pain rustique that I’ve baked three times already and it’s just delicious, with a sweet perfumed crumb and a lovely caramelised crust. I think it’s one of our favourites, together with a white and semolina mix and a rye and caraway seeds one 
.
Traditions get all tied up with the way things used to be but they point to a better future too. There aren’t too many traditions that are tied to bad things. No one wants to celebrate them year after year. Those we try to forget. But, the good things we want to remember and renew. St Paddy’s Day is such a tradition and everyone can be Irish one day a year, put on the green and look forward to a better future.
My plans to make green bread started before St Paddy's with me deciding to try and make bread in the artichoke shape I saw at the back of the Village Baker and then saw on video here: http://www.archivesaudiovisuelles.fr/FR/_video.asp?id=1690&ress=5424&video=120392&format=69#22065
