hi ...i'm here because... i'm just in the beginning
this is my first loaf
i try it from the lesson one
is it nice ...???
There has been a marked increase in the amount of spam (particularly with "adult" themes) that is posted here in the last week or so. Dstroy and I and the other members who can moderate content delete these posts as quickly as possible, but sometimes that is not before they get sent out in the site digest emails or they show up in syndication. My apologies if you've been on the receiving end of some of those: not what I want to find in my Inbox before I've had my first cup of coffee either.
This is in response to Trailrunner's questions on a mixing discussion over at Hansjoakim's blog here on a fantastic-looking crumb he has on his Hazelnut bread.
Lately I seem to get best results with a combo of warm shorter bulk ferment with frequent early folding and long cold final proof. No mixer, no kneading with flour, no repeated French-folding. (warning, this could change as soon as I read of a better method, so please take with a grain of sea salt!):
Hi, I'm a new poster, though have been reading for a few weeks since another forum posted a link. It's certainly a fantastic resource.
I tried a spelt loaf for the first time yesterday, from R. Bertinet's Crust book. The dough was very stiff (only 65% hydration). It turned out ok, but not brilliant, so I doubt I'll be in a rush to do it again.
I'm eating a lot of bread these days :)
The latest batch to come out of my oven, is pictured below: Two loaves of Suas' caramelized hazelnut squares.
Here are two recipes for typical, traditional Swedish breads- "Limpa" and "Honokaka" Both breads are on the sweet side (As opposed to crispbread - "knackebrod"- Swedish soft bread traditions are not altogether "healthy" - poor fibre content and often too much sugar for modern tastes). All the same, these breads make a great occasional treat, and they go very nicely with savoury toppings and sandwich fillings. Try the "Honokaka" with smoked salmon or fresh shrimps or "Limpa" with thin slices of spicy sausage or smoked ham.
I've not posted much, but I've still been baking, and I think my re-engagement with this site has encouraged me to try a few new things. Most recently, I made a variant of Jeffrey Hammelman's excellent Flaxseed Bread, which contains 60% rye. I've altered his recipe a bit, using whole rye instead of medium rye, increasing the hydration to 80% (to account for the extra absorbtion of whole rye) and used a rye starter at 100%, simply because that's how I keep mine. The recipe may be found in the handbook here.
These are made using half the recipe given at http://northwestsourdough.com . I have made these before and they are very good with plenty of nooks and crannies with a mild sourdough flavor.
These are baked in the oven for a few minutes after grilling!
Hi,
I just wanted to share a successful (provided you are VERY fond of bananas) experiment: the "bananas only" bread.
This is not a proper recipe, but more of a method.
Take any wholewheat or dinkel rolls recipe (if you are using a sourdough process, follow standard procedures until you reach the "baking day" or "final dough" stage). Then substitute ALL liquid in the recipe with equal volume of mashed, ripe bananas. Omit any sweeteners or fats included in the recipe - the bananas are moist and sweet enough - but do include salt.
