Things have been very busy for me lately. One of the more exciting things has been finally launching the new Mercy Corps website, which we've been working on for some time. I'm very pleased with how it came out and urge folks to go check it out.
Well, finally, after many frustrating attempts I have managed to post some pictures on Flickr! Just so that you know I really do bake bread. Maybe one day I will figure out how to move the photos over here, but not tonight. Dstroy, you made it sound so simple... Hate to be the only member unable to post, and any help would be gratefully received, A.
Two simple questions regarding my new FibraMent baking stone:
Does one place a La Cloche or other bread pan on top of this baking stone?
Will steam crack a FibraMent stone?
Many thanks!
Miz
- What's a portuguese roll?
- Ohhhhhhhh, it's verrrrrrrry good.
So said Michael Stern during the April 4th episode of The Splendid Table.
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.
