Here is a miche that uses a large proportion of high-extraction flour. Heartland Mill's Golden Buffalo is great for this. This is probably the heartiest bread I have ever made.
The recipe is here.
I have done a lot of scattered baking the past two months. These are pics of most of it. OK, so only one loaf was actually bad. That was the one where I thought I forgot to add the salt to the evening mix, so I added it the next morning. That was one of Peter Reinhart’s epoxy sandwich loaves. Not only was it too salty, but as you can guess it also didn’t rise very well. It still had a very nicely textured crumb. That loaf went in the freezer for use as breadcrumbs. I just hope I remembered to label it!
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When people hear that I make virtually all our bread, they nod in approval and invariably ask what kind of bread machine I have. Here is how the conversation generally continues:
Me: No, I make it by hand. I don't have a bread machine. They: No bread machine?? Me: No, all by hand. They: (awestruck) Wow... that must be hard...
Entertaining my little boy again tonight, so time for another easy baking project he could help with. He loves pineapple and we had some a couple of days old, so time to do something with it. Recipe from The Joy of Cooking (I've always had good luck with the basics from there). Took about 20 minutes to prep and get in the oven, bake at 350F for a little over 35 minutes.
Pineapple upside down cake
My interest in the 19th century comes from researching my family history. Four of my ancestors were soldiers during the American Civil War (1861-1865). This peaked my interest in doing more than just researching names and dates. I have been participating in living history events and reenactments (with my Civil War reenacting unit) and teaching the ways of a typical 19th century Pennsylvania German woman since 2000. I dress the part and strive for authenticity by using reproductions or originals items.
Authentic Ramadan Pide (www.40firinekmek.com) In my country, arrival of Ramadan is easily noticed by the long lines in front of the bakeries and the tempting smell of pides wafting into the streets. It is a special type of flatbread with an incomparable aroma and flavor. This recipe will yield the delicious authentic pide made by the bakeries during Ramadan time. Enjoy! |
Continued from an earlier entry....
We let the first layer dry a few days, and some fairly big cracks started to form. I decided to pull out the sand to give the oven more room to shrink as needed, and to help it dry out faster. I cut a smaller door than the final size, you can see the final door scored into the surface:
I finally got up the gumption to move my construction photos over to my flickr account. Here they are in the entirety, I tried to make the titles fairly self-explanatory:
http://www.flickr.com/gp/7541655@N03/aX31kR
Here's a condensed version with some commentary:
First off is the foundation. Our frost line in in theory 48 inches, so we dug down quite a bit. We hit a VERY large rock, which made us decide the hole was big enough, and which we figured would act as a foundation in itself.
I post this recipe before for JMonkey, you can see it here.
1)Preheat the oven to 550 degrees.
