A carrot cake with an Italian twist, this is a light moist cake that is an old recipe of my family. Sorry folks I forgot to add the bolg address.
http://turosdolci.wordpress.com/2010/02/01/carrot-cake-with-mascarone-maple-cream/
Hi All,
This is a little out of order, but it will have to do. Here are some pics of a 100% Hydration Whole Grain Muesli Bread that I baked on 1/21/10 in response to Vincent Talleu's post here:
http://www.thefreshloaf.com/node/15959/100-hydrated-bread
I will try to post the recipe when I get home tonight. The basic proportions are 95% WW, 5% Rye, 15% Muesli, 100% hydration based on the WW and Rye flours. Enjoy!
Recipe: 2540g total dough weight
95% WW Flour - 874g
5% Rye Flour - 46g
A quick review - Sherry Yard’s the Secret Books of Baking is one of the finest books on Baking.
I baked Gérard Rubaud's pain au levain for the second time this weekend. For background and detailed procedures, see my previous TFL blog entry. Gérard Rubaud Pain au Levain
I used the rice flour in a linen lined basket and WHAT a difference. Sunddenly, as you said, the loaf comes out like teflon and the slash...well all I can say is WOW ! I used about 1 tsp of rice flour and lightly rubbed it into the linen napkin. I turned the shaped pain de campagne into it seam side up and waited 1 1/2 hrs, preheated the iron pot for 30 min at 500 and then turned the loaf out and slashed. Placed in pot/closed/reduced oven to 460 and baked for 30 min lid on and 15 min lid off to 207 degrees.
Wow, I made Floyd's blueberry and cream cheese braids today (started them yesterday) and they are AMAZING! I did one by the book and made the other with a smear of the cream cheese filling sprinkled with chocolate chips, YUMMY! In case you haven't come across his post here is a link:
http://www.thefreshloaf.com/recipes/blueberrycreamcheesebraid
Thank you Shiao-Ping for sharing your wonderful skills as both a baker and a true artist! Also thanks to MC for sharing with the "inspiring" story from Vermont. After reading the blogs from Shiao-Ping and Farine I decided why not try??? Maybe the flavor will be what I am seeking.
Last three weeks I baked really bad bread and I know why: the flour.
Nelle ultime tre settimane ho sfornato del pane veramente brutto e so perché: la farina.
Last week I baked Hamelman's Semolina with whole-grain soaker, using a natural leaven rather than fresh yeast, and was delighted with the results.
Hi,
I have moved this over from a discussion on Shiao-Ping's blog to my Blog, as I was getting lost in some of the detail being covered, and because Shiao-Ping had asked me for more detailed discussion of sour doughs within My Blog page; so, here goes:
I am detailing below the feeding regimes we used to make thousands of Pain de Campagne and Rossisky loaves everyday in the bakery where I worked from 1994 to 2003.
Feeding regimes: Commercially one feed works fine
