This is a straight dough. Old recipe..regular cup/tsp measures. Sometimes the tried and true is the best. I did wet the shaped dough and pressed the top into the oatmeal,read about it here on TFL ..worked like a charm ! The bread is for a customer so no pic of crumb.
Here is the dough just before going in the oven. c
This is the result of my second try with viennoserie. The croissants are small, because I used a larger amount of dough for the pain au chocolat. The crumb wasnt what I expected. I knead it by hand. The result was a heavier dough and heavier bread. The pain au chocolat weight around 110 grs. The croissants, 44 grs. The taste was very good but I will use a knead machine next time.
A classic German party bread makes for an attractive center piece. Guests can help themselves by pulling apart these pretty little rolls. I wanted to decorate it with sesame and poppy seeds but since poppy seeds aren't available here, I used nigella seeds instead.
Adapted from Eric Treuille and Ursula Ferrigno's book Bread
Now that my new starter is up and running and my wife work mates are requesting more bread I baked again.
20% Whole Wheat Sourdough with Pumpkin Seeds
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20% Whole Wheat Sourdough (for me)….
Breakfast. Hmm. What to do? Cold cereal? Not appealing. Omelette? Appealing, but too fussy. Blueberry pancakes? Ah, that has possibilities. Wait, wait, wasn't there a Cherry-Studded Scone recipe in Clayton's New Complete Book of Breads? Could that be bent just a bit to feature blueberries instead of cherries? Why yes, yes it could!
And so it was:
And so it went:
I thought I should clear out some old bread photos from the last few months that I never got around to posting, along with some more recent ones as well. All but one were taken this year, most have crumb shots, but some don't. Many of these breads were made with a yeasted preferment of some kind, either a poolish, biga, or Pate Fermentee. My starter had been put to bed for a few weeks, mainly to change things up a bit and to play around on the other side of yeasted leavening for a while.
Last Tuesday was one of thous days where I came back early form work and just had the urge to bake bread. For some time now the guys at work are daring me to produces a good dense rich rye bread. Well time was short and I did not had time for those multi-builds long fermentation formulas. So I figure if am not going to follow a meticulous recipe, I might as well go all the way and prepare it all by feel and sight (and with a few not so traditional additions ). I was very pleased with the result, and so does my co-workers that finished it all up!
Finding American equivalents or substitutes for foreign ingredients can be quite challenging. Whether you move to Europe, or like me, come to the US from Germany, you naively expect common products like flour or milk to be the same.
Sure, my American whole wheat breads turned out just fine, I was happy that they rose so nicely. But when I tried baking everyday German rolls, Weizenbrötchen, with all-purpose flour (wasn't that for all purposes, after all?) I was in for a surprise.
