Blog posts

I've blogged about this bread many times before, however, this time i wanted to stay true to the spirit of Hamelman. Mixing instructions for this recipe, as with most recipes in BREAD call for moderate gluten development, and i have lately deviated from his mixing instructions by applying hybrid mixing, where french slap and fold, Laurel's kneading using a bench scraper, and other mixing techniques. What i wanted was to have a well developed soft dough that raises well in the oven. Not applicable to all breads!

OK, I've joined the club--that is the searchers for new mixers.  My 10-year-old K/A is still OK but starting to make squeaky noises, mostly at the join plate next to the body where the back of the bowl snaps down.  I've had it serviced twice in the past couple of years and am now observing the rules (y'know--the manual) and staying in second gear (er-speed).  But now I want something with more oomph and larger capacity; 7 qt.

Today's post is a special one!

Kenyér élesztő nélkül, csak kovásszal.

I am always on the lookout for something new and different to try in a bread recipe.  I was visiting my home town of Massapequa, NY this weekend and stopped by a specialty supermarket to pick up some cookies and came across a bag of chickpea flour.  I have never used this in baking anything before and didn't know exactly what to expect.  I had some left over roasted sweet pota