My wife is heading north to visit with her parents. And they really like the bread I make for them. Baguettes more so than batards, a little more plain than fancy. In preparation I made a batch of SJSD and a batch of Hamelman Pain au Levain w/WW to freeze and take with her.
Really. I started a few months ago with the New York Times "no-knead" bread recipe that uses commercial yeast and sits in the fridge all night. I started experimenting with my own starters, and now I ferment a new batch everywhere I travel. The one I started in Spain is ridiculously active, while the one from Maine is decidedly less so. It's fascinating.
Anyway, I can make a mean plain-jane-white sourdough and a pretty decent cherry chocolate sourdough. Looking forward to learning more about the science and more interesting recipes!
Well, we're here safe and sound in Huntingdon, Cambs in the UK. It's hot and sticky in our daughter's little flat, and of course the kitchen is a bit challenged for space, especially the tiny British fridge! But I still had to make bread (not about to eat store-bought!). I did bring some of my starter, which seems to have survived the trip over. I fed it with Strong white bread flour (Allinsons I think, without going to look) and it bubbled up nicely overnight.
I was in the mood for a nice sandwich bread and this one with plenty of potatoes and cream cheese really fit the bill.
I added some rolled oats, malted wheat flakes and fresh milled whole wheat flour to give it some extra flavor.
The end result was a nice soft and flavorful bread perfect for sandwiches as well as grilled with some olive oil.
I like to keep the skins on the potatoes so you get some extra flavor and health benefits from using the entire potato.
The crumb was moderately open and was nice and moist.
hello world,
my name is Aldo and I am a Italian miller with bread passion. You can see my blog here www.fysis.it and and flours shop here www.tibiona.it.
In this first post I want to share with you this recipe of bread made by fruits fermented.
ingredients starter
100g raisin
300g water
200g flour type 1
preparation
We have a friend who is moving across the country this coming week. She really liked my raisin-pecan WW batard, and my wife thought that I should bake her a goodbye R-P WW. And while I was at it, I figured that another two would be just dandy! Just because.
The last few times I've used dried fruit, I took the advice of some TFL "elders" and soaked the fruit first. I also added the soaking water into the mix as part of the hydration.
shortened proofing time .... angle of scoring adjusted ... fire bricks over lined aluminum foil bad idea ... back to the drawing board ... *sigh*
Just wanted to share the results of today's baking for two afternoon parties that my wife and me will be attending.
The bottom iof the loaf shows the true color of this bread
Our daughter found out yesterday morning that she passed the national PA certification test. Yea! Now she can get a job and start the rest of her non-school life. We could not be prouder of her. All the hard work she has put in through college and the PA school has finally paid off and now she can make her own way in the world and follow her path to where ever it leads her.
Whew, it's been a while since my last post! I've been busy opening a brewery,
I went up to Skowhegan, ME for the Kneading Conference this year, in part to learn about using more local grains in my beer, and part to take the home baker's course. It rekindled my fire for bread, and I've been baking up a storm.
