This is the Miche from Peter Reinhart's “The Bread Baker's Apprentice” (BBA). I followed the instructions Reinhart provides, with the following modifications:
I am glad to be able to add this bake to the experience of others with our new toys, the cast iron combo cookers. I love cast iron so it didn't take much to have me clicking away on Amazon for one of these. It's a terrific piece of cookware that I expect to use for other things as well.
Un aggiornamento sull'ultimo mese. Dopo il fantastico paesano che potete vedere nel precedente post "Working for Favaglie Bread Baking" ho avuto un paio di settimane senza pane, o meglio di pane ne ho fatto ma è andato direttamente alle galline!
Last month update. After the great country bread you can see in the previous post "Working for Favaglie Bread Baking" I had a couple of weeks without bread, I mean I baked but the bread went directly to the hens!
Leftover Panettone makes a flavorful bread pudding. A warm dessert for Christmas or New Years Eve.
http://turosdolci.wordpress.com/2010/12/11/panettone-bread-pudding/
For the past year and a half I’ve been trying to generate a healthy dose of steam in my extremely well vented gas oven. Steam that would be present in good volume for at least the first 15 minutes. My experimentation had mixed results. The bread tastes great, but I want the appearance be as good as the taste.
Not sure I did this right it is my first time at trying to upload a picture.
Today was also my first go at a Challah. I used the BBA formula. While not perfect I think it came out ok.
enjoy
gene
In the preview I don't see the picture but will send this anyway as a test if nothing else.
Anyplace you find a substantial Italian-American community, chances are you will find a bakery, and chances are that the bakery will offer something called "prosciutto bread" or "meat bread." It usually has nuggets of prosciutto, or pancetta, or even just cubed cold cuts. Sometimes, cheese is in there too, usually provolone. There might be semolina flour mixed in. Zito's in New York is an example of an Italian bakery with a good reputation for their prosciutto bread. There are others.
Hello all bakers!
I have a question in regards to making streusel topping in Cakes,muffins and so forth... Why some would prefer melting the butter vs. cold butter when incorporating the dry ingredients before baking...
Thank you!
LeeYong
The only way for me to make any relivent decisions about how best to use my new combo cooker is to bake the same basic formula repetedly, making procedural changes and noting the change in outcomes. So, this bake is another in a series of the Basic Country Bread from Tartine. I did make one small change in the formula to suit my personal prefrence in flavor. I really like the flavor of a French style bread with around 5% rye in an otherwise white bread flour mix.
