Blog posts

The no knead sourdough, originally Jim Lahey's and featuring on NY Times. I do like it but must admit I gave it a nudge or two whilst folding and shaping. I left it to prove in room temperature - possibly it would have benefitted from a longer prove in the fridge, we'll see next time. Also next time I'll do a mix of wholemeal and white - this is all-white.

Hi here is another Sour dough Miche I made this past weekend. Nice loaf, can't wait to make more. Rye, Wheat, and white flour. Baked in a dutch oven combo cooker. 

Here is a picture of a sourdoough loaf I made this last weekend 70% hydration. Turned out great! Nice rise. 

Fűszervajas cipócska ami a vajtól isteni puha, illatos zamatos lesz.

, én így csináltam meg. 
Itt találtam ezt a csodás receptet: 
Édes Karácsonyi finomságok a Danubius Szállodák Ajánlásával. Megsütöttem, isteni finom lett.

There are several posts on TFL for bread with cranberries but there are almost no posts using tarragon and nothing about a combination of tarragon and cranberries. In Slovenia, where I live, one of very popular national dishes (cakes) is tarragon cake ( in Slovenian language “pehtranova potica” ). In this cake, which is made for different holidays, we mostly use fresh (green) tarragon. “Potica” is made from dough typical for Italian panettone.

2016 Dabrownman’s Blog Index

1/1/2016 - New Year’s Eve Pizza – 2015

1/5/2016 - Westphalian Pumpernickel – 1537

1/8/2016 -  3 Starter Italian Olive Bread with Rosemary and Sun Dried Tomato

This week’s bake was inspired by Dab’s 3 starter Italian olive bread with rosemary and sun dried tomato. I love pizza and this loaf sounded like a pizza so I couldn’t help but try it and hope it turned out half as good.

I changed some of the proportions from the original formula (more whole grain, more sun dried tomatoes, less olives and more rosemary):

I've been working on this recipe for about 5 weeks now, I think this is loaf #11. It has finally started coming together like I want. 20% sprouted rye sourdough, 35% sprouted hard red wheat sourdough starter, 45% KABF, 75% hydration. I'm doing another couple of loaves on Sunday repeating this recipe, if I'm still happy with it then I'll do a detailed post.