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I was interested to read the different recipes found for Malt Bread. On trips back to England I have always brought back loaves of this yummy sticky bread. I kept the list of ingredients from the wrapper of one of these loaves and after some trial and error have come pretty close to the real thing! At the time I had a bread machine so made it in that - but now make it like any other bread. I believe the most important ingredient is the diastatic malt flour - this is what makes it sticky. I have not been able to find caramel colouring since I recently moved to BC.

Hey All,

Catching up again on my blogging here and post some pics of some ciabatta and country miche from my 1/21/10 bake.  I'll post recipes if requested...

Enjoy!

Tim

Ciabatta Recipe:

Ingredients:

60% AP Flour (674g)

35% Bread Flour (674g)

3% WW Flour (34g)

Hey All,

Just wanted to catch up on my blogging here and post some pics of some 80% WW bread and ciabatta from my 1/19/10 bake.  I'll post recipes if requested...

Enjoy!

Tim

I'm new to baking bread and have a question about density. I have baked the bread from the recipe provided in lesson 2. This has turned our great several times, but, I'm wondering what the trick is to making it less dense. I'm looking for a good bread to use for Sub's.

Thanks,

Darren

This is a bread that I have been wanting to try for some time. Jeff Hamelman did a great job of presenting it in his book, "Bread" and the story that goes with how he learned about it is heart felt. This style of bread is a long way from just about everything you might be familiar with. It isn't airy and light. It doesn't have a beautiful crust in the traditional way we usually think of a nice golden color, expanding at a well placed slash. What it is, is a compact, almost waxy mass of slowly baked rye and wheat dough in a high hydration formula.

After much searching for a whole wheat sandwich bread that would be soft yet nutritious, my friend Ben shared this recipe with me. Ben and his mother have perfected over the years and given us some choices on substitutions for ingredients, which is so nice.

I think the texture and crumb are simply perfect. The dough can also be nicely worked up into individual soup rolls, though I have to say that I much prefer it as a sliced loaf. If you'd like a step-by-step show of this friend me on FB.

This year is the Year of Tiger.  It’s a tradition for Cantonese to make cakes for the Chinese New Year.  The pronunciation of cakes, which is ‘GO’, is the same as the word ‘tall’ in Cantonese.  Seniors in the family like to wish their grandchildren grow tall and healthy (快高長大) in the New Year.  Therefore, cakes are an indispensable part of the Chinese New Year celebrations. 

Hello to everybody,

I would like to share with you guys my todays bread. I used 100% hydriation sourdough and ground caraway.

Formula:

I decided to try making a savory olive bread using my usual sourdough recipe, and just adding herbs and chopped Queen olives.  I would occasionally buy an olive baguette from our nearest supermarket, until they stopped making them.  It was a good thing I only bought them occasionally, they were delicious and somewhat addictive.  Anyway, having enjoyed getting the hang of basic sourdough bread, I decided this would be the perfect base for an olive bread.  Because I have lots of fresh Rosemary growing in the garden, that seemed like an obvious and delicious addition, and w