It was a busy baking weekend here in Pretoria. My lease for the house is up at the end of September, which means I'll be in temporary quarters for the last two weeks of my stay here. Since I don't know what I might have for kitchen facilities during that time, I'm trying to fit in the baking that I need/want to do while I can.
Tomorrow morning, at the ungodly hour of 4AM, I'm heading off to catch an airplane, the first leg of a trip to Sedona, the Grand Canyon, Lake Powell, Monument Valley, and Bryce and Zion National Parks. My wife, who suffers from acrophobia, is staying home. My friend of 48 years--we met as Ensigns on a USN destroyer in 1963--is joining me in Phoenix. Two years ago, sharing our Bucket Lists, we discovered neither of us have seen Grand Canyon. We'll be away nine days.
In a comment to my "Holiday Bake" blog Andy posted a formula for the Welsh tea bread Bara Brith, which I made today according to his formula with great success.
The formula mentions nothing about the baking profile - I made a 1300 g loaf in a tin, and baked for 50 minutes, starting at 230C and gradually turning the heat down to 170C after 40 minutes.
And I didn't use all of the tea. But the formula gave us a really great tasting fruit bread with a slight aftertaste of black tea.
for Challah
It has been awhile, but recently I was reminded that there is more to making bread than baguettes. A cold front in the Rockies also gave me a window to bake.
Still can't take those photos so good...
3 pounds or so of Challah dough. A base of a flat 6 strand braid (6 ozs per strand) with a 5 strand braid (4 oz per strand) on top.
Happy Baking!
Pat
Stout in both senses of the word!
I decided to have a go at a sourdough version of Katie's stout & linseed loaf - waiting for the barm to ripen, I wondered what to do with the rest of the beer and decided "sort of baguette but a bit bigger!"
150g 100% white starter
25g rye flour
290g strong white bread flour
200g beer (Thwaites Very Nutty Black bottle conditioned, Tesco)
8g salt
Pull-apart Garlic Challah - 2 different shapes
Lately I've been seeing a lot of cinnamon-pull-apart bread's photos, I guess it's the new trend in the USA.
During the month before Rosh-Hashana (Jewish new-year) I prefer not to bake sweet challahs and as onion-challahs are a big hit in my family, and also garlic-rolls, I thought it might be cool to try this new shape for garlic-challahs.
Hello again.
Quite by accident, I happened to stumble across this film from Belgium, made in 1956. I enjoyed it, and maybe you will too.
Jeremy
I'm a sucker for flour. Yesterday I went to the local korean supermarket to see if they had less than whole grain durum and I came back with something else. All I know about it is it's "premium flour," has 3g of protein per 30g serving, and can be used for making noodles.
