I haven't baked the Polish Cottage Rye from Daniel Leaders "Local Breads" for a year! In the past, I have used First Clear Flour or another high extraction flour as a substitute for the bread flour called for in Leader's formula. This time, I followed the formula exactly.
Last saturday I started around 5 in the afternoon to bake, ended just after 11 that evening. First batch was (les) pain a la ancienne, three days old. Sunflower and pumpkin seed versions. One of them turned into 'his royal stickyness', don't know what that happened. 100% same conditions. A bit more flower in the folding helped. The first loafes were in the oven a bit too long, but still ok.
A couple weeks ago, I got the urge to bake some biscuits to go with the big pot of vegetable-beef stew I had simmering on the stove. I rarely make biscuits because we don't eat refined carbs most days. But once in a while, I just get a craving for old-fashioned comfort food. And, light biscuits are still on my list of things to master before I die. Both the fluffy kind, and the flaky kind. So now, I probably have you thinking this post is about biscuits, and it really isn't.
Hi all,
It's been a while since I posted something here, so I thought I should put up some photos I've taken of stuff I've hauled from the oven over the last month or so. I've been occupied with the bread and pastry books by Friberg and Suas, so all of these recipes are taken from those sources.
Breads
I've baked most of the sourdough breads from ABAP, and I've found the sourdough rye and sourdough multigrain to be excellent breads. I've made a variation on the rye twice - first as a boule:
greetings all
I haven't posted in a while but I have been baking. This weekend I made Hamelman's Five-grain levain. The only changes I made was to use whole rye berries as opposed to rye chops and also pumpkin seeds in place of the sunflower seeds. I didn't realize I was out until it was to late. I baked one of the loaves on the day the mixed the dough and put the rest of the dough in the refrigerator overnight. I wanted to compare the flavor and texture the cold fermentation had on the dough.
Hi Folks,
You guys have seen this many times over and I was hesitant to post it, but I really wanted to acknowledge the generous spirit of TRAILRUNNER and MARNI who were kind enough to give me the link on how to make a woven round challah. This was like a month ago and I finally got around to doing it last Good Friday. I was quite nervous at first, and the instructions given on the site were rather confusing but I managed to get it right on the second try. I'll have to do it soon again lest I forget the technique.
After many recent flops with my baking, it was SO rewarding to have a huge hit this morning! The house smells wonderful and we almost couldn't wait for them to cool to get the icing on. I may never eat a canned cinnamon roll again. I attempted to make these very slightly more healthy with some of the substitutions below as well as using considerably less raw sugar in spice mix and icing. With the melange of flavors it wasn't missed at all.
SulaBlue's Cranberry-Orange Cinnamon Buns
Peach Daisy Ring for Easter.
This is our Easter Sweet Bread. Glazed with homemade peach jam, almond icing dotted with slivers of fresh almonds.
Sylvia
I have continued to play with my formula for what I call "San Joaquin Soudough." This continuing series of experiments started with my curiosity as to whether the baguette formula of Anis Bouabsa could be applied to other types of bread than baguettes. The short answer is, of course, "yes."
The basic approach I have been using is described in detail in the following blog entry:
http://www.thefreshloaf.com/node/8454/pain-de-campagne
