Once again Captain Kirk has saved the Federation. A new shipment of quadrotriticale will be delivered to Sherman's Planet. But how are they to eat it? Yes, it can be cooked liked rice or flaked and cooked into porridge. But what if the good people of Sherman's Planet want sammiches? What are they to do?
I'm still wearing a temporary cast on my left wrist/hand, but an x-ray, Tuesday, revealed no fracture. None the less, although relieved, the doctor prescribed an infernal nylon-velcro cast be worn until the sprained and bruised wrist heals: about three to four weeks. So, I've regained the ability to use the shift-key, but not the bowl scraper. No hand-mixing for me for the duration.
Back to the title:
Tre Franceses
“Pan Francese” simply means “French Bread” in Italian. It is a long, thin loaf that is the Italian version of a baguette. Daniel Leader has a formula in Local Breads which he titles “Italian Baguettes” and says are called “Stirato,” which means “stretched” in Italian. Michel Suas' Advanced Bread and Pastry includes a formula for “Pan Francese,” and we made this bread during the Artisan II workshop at SFBI.
Dear Susan, or whoever answered my question regarding this dark loaf, thank you for telling me what size to make it in my bread machine. 2 lbs. This is regarding my question about the dark loaf from the cheescake factory. Thanks again! Laurie K.
Here's a sandwich roll that just might eclipse the Italian hoagie roll for best in show. It's got some egg in it which, along with the sesame seeds, adds a savory undertone that can hold its own against almost any filling -- no matter how wild you want your sandwich to be. And, because I've streamlined the process for home baking, this one's considerably easier to make.
I have been working like crazy lately, with so little time, I like to make rye breads: deliciou and fast.
First, it's the sourdough rye with walnuts from "Bread", however, I followed Hans's modification here, used SD levain only (no dry yeast) and baked smooth side down to get that lovely pattern on top. My hydration was 75%, bulk rise time 1 hour, and proofing time was 100min.
My learning path of baking with rye flour continues from last week where I started baking light rye sourdough with 15% rye flour. This week I increased the rye percentage to 20% and added sunflower seeds and grains (millet and pearl barley) to the bread.
ingredients:
400gm unbleached bread flour
100gm dark rye flour
1.5 teaspoon salt
1.5 teaspoon active dry yeast (SAF brand)
1 tablespoon each of brown sugar, dill weed, and dehydrated onion flakes
333 gm very warm water (just cool enough to put a finger in and not whimper or yank it out)
procedure:
To Susan, the creater of the the cheesecake factory dark bread recipe. This recipe you created, the one which contains, coffee, and I think molasses, or other ingredients that I cannot think of offhand. How many pounds is it, so I can know what to set my bread machine at. My bread machine will make 1 1/2 or 2 pound loaves. Which size ( l 1/2, or 2 lb.) will this recipe make? I would appreciate an answer for this thank you.
Thanks, Laurie K.
Hello fellow bakers - I hope the Gods of baking are smiling upon you :)
I've just made another guess loaf - (which if you don't know me, means I just guess what I put in and wait to see what happens).
It's the best yet, bar maybe one.
I had a failed loaf yesterday, I think I was too cack handed when I moved it after it's second rise and it deflated -
not sure if this was due to my using plain flour instead of strong flour - but I should have let it rise for longer after I'd moved it.
