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Semolina bread
I spent a goodly amount of last evening reading all about Bosch and DLX mixers, all the while knowing that I can't afford to buy either unless I win the lottery. Probably would have to buy a ticket to make that happen. However, I do have a nearly new Cusinart food processor which makes the world's best pastry - so why not bread? I searched my notebook of recipes copied from TFL members looking for one with a small enough amount of flour since I know my machine is too small for a multi loaf recipe. The one I chose was the Semolina Sandwich Loaf, many thanks to Zolablue.
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- AnnieT's Blog
adding malt to sweeten sour sourdough
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I have really been struggling to get our wild yeast bread to be less sour. This time, I added malt powder to give the dough a little sugar rush. I contemplated adding a bit of baking soda as well to bring the acidity down. But not really knowing the science of it, I decided against it.
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I have really been struggling to get our wild yeast bread to be less sour. This time, I added malt powder to give the dough a little sugar rush. I contemplated adding a bit of baking soda as well to bring the acidity down. But not really knowing the science of it, I decided against it.- Log in or register to post comments
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- ejm's Blog
Sourdough Couronne
This weekend I decided to bake a couronne. I used my sourdough for it. I am not entirely happy with the shape, but the crumb and taste were great. I've written about it at length here.
For now, here's a picture of the finished couronne:
And here's a picture of the crumb:
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- bshuval's Blog
No Knead Bread
Hello Everyone,
This week with much skepticism I decided to try the master boule recipe from Artisan Bread in 5 minutes a Day.
I mixed the dough 3 days ago in a 6qt. plastic food bucket, and set it out to rise on the counter. Boy, what a high riser! Before the dough started to collapse it had practicly risen to the top of the bucket. I did not punch the dough down and immediatly put it into the fridge.
This week with much skepticism I decided to try the master boule recipe from Artisan Bread in 5 minutes a Day.
I mixed the dough 3 days ago in a 6qt. plastic food bucket, and set it out to rise on the counter. Boy, what a high riser! Before the dough started to collapse it had practicly risen to the top of the bucket. I did not punch the dough down and immediatly put it into the fridge.
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- Anonymous's Blog
Pierre Nury’s Rustic Light Rye - Leader
This is a new recipe I made from Daniel Leader’s book, Local Breads, for a Parisian loaf of Pierre Nury’s who is a recipient of the prestigious Meilleur Ouvrier de France award, as noted in the book.This is a very rustic light rye considered to be his signature loaf and is compared to Italian ciabatta.
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- zolablue's Blog
Whole Wheat, Soy, and Tofu Cinnamon Rolls
This recipe is from "Hodgson Mills Whole Grain Baking" book. I was reading this book last night when I came across this recipe. After reading it over I thought, why not. I like Cinnamon Rolls.
Heres the recipe:
For the Dough:
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- tattooedtonka's Blog
Yeasted Apple Cinnamon Cake.
It got a little mangled as I didnt line the tin and it stuck. :S But, How delicious.
I have always wondered what I would do to make a cake minus the raising agents! Some one posted I think on here their version, it was I think Nectarine? I may be delusional so who knows.
I found the recipe, and made the cake and it is almost gone (and it isnt even 24 hours old!