I really like Hamelman's light rye bread (from his book "Bread", page 197). I bake it fairly frequently and use it mostly for sandwiches and toast.
I've always liked the walnut raisin pain au levain Dan Leader sells at Bread Alone Bakery near me, and I've been wanting to try something like this for awhile and finally got around to it this week, but with cherries and pecans.
Sorry to belatedly report that Dunwoody Baking School has closed its doors. I'm making inquiries as to the status of future class reunions...I'll keep you posted.
Howard
Article from: Star Tribune (Minneapolis, MN) : Rick Nelson; Staff Writer
Ever since Jane prompted me to add levain to the Bouabsa baguettes, I've wondered what this bread would be like raised by wild yeast entirely, without the small amount of baker's yeast it calls for. And, more recently, I made the best tasting ever Miche with the first clear flour Norm sent. I wondered how much of its wonderfulness was the method, and how much was the flour.
Sweet roll with pulled pork. I ran out of raisins for the eyes so I used sesame seeds.
After seeing David's scrumptious cinnamon roll's we just had to have some...so I thought as long as I was doing sourdough recipes from the Northwest Sourdough site I would give these a try! They turned out with a wonderful flavor....I bet the midnite snacker shows up tonite.
I put these in my favorite cinnamon rolls pan I've had forever...it's an old daisy wilton cake pan!
Im still learning a lot about sourdough baking and enjoy the recipe's from Northwest Sourdough...this is my first sourdough Kaiser rolls..they really sprang in the oven!
My daughter’s birthday is this week and as she loves hearty, artisan breads, I decided to bake Jeffrey Hamelman’s sourdough seed bread instead of a cake.
I used King Arthur bread flour and Arrowhead Organic rye. The seeds were purchased from an organic food coop. The recipe was tweaked a bit.
Day one (of three): Assemble the liquid levain, soak the flax seeds, and toast the sunflower and sesame seeds:
Liquid levain:
4.8 oz. bread flour
6 oz. water
1 oz. mature culture
My first sourdough bread !!!
Yes , I knew that pharoahs were used to make awesome bread using of course wildyeast...but did not try it , till I started to be freshloafer,, I was used to read about sourdough but afraid to begin cause my first experience was painful,,,
Mr.Peter reinhart really helped me , and I did my first loaves, it turned out awesome and really deserve to wait for it all of these days of care and patience.
Here you are the pics...
