Played with the mud oven again today, and we got it good and hot! We even succeeded with the apocryphal "four minute pizza" of lore.
Here is an adaptation of an adaptation. The original recipe was featured in a bed & breakfast cookbook, adapted and published by the Boston Globe, and tweaked once again by me.
Cranberry Nut breakfast Rolls
1/4 c orange juice
1/3 c sweetened dried cranberries
1/4 c unsalted butter, melted and cooled
1 c buttermilk or 1 c water + 2 tbsp buttermilk powder
2 eggs
1/4 c granulated sugar
1/2-2/3 c marmalade
1 1/8 tsp salt
2 tsp active dry yeast
3 c unbleached all-purpose flour
These two loaves are my first. I think they were the Country Bread recipe out of Hamelman's book. I didn't really know what pictures to take at that point, so this is all I have. Don't look too shabby...I remember them lacking a little in salt though.
I have been making some nice bread lately.
My shaping is coming along and I am favoring shapes like ciabatta and just very rustic looking breads and rolls in general.
I go between rye and semolina doughs and am enjoying making Fenu shapes. They look so cool :)
These are nicely flavored with cocoa and cinnamon and lightly frosted.
Full recipe is here
http://bakinghistory.wordpress.com/2007/07/25/cocoa-buns/
So I have been a busy little beaver this past week and fate has been mostly kind. Even though i was hobbled by last week's unfortunate encounter with a slow cooker box, I wasn't really slowed down too much in the kitchen. First up this week was a garlic and asiago cheese ciabatta built on a poolish.
Outside:
and inside:
