Hi all,
Can someone pls inform me why it is suggested that we use cornflour or cornmeal on the peel, transfer paddle or the couche cloth instead of AP flour or regular bread flour? What's the difference?
I gotta say, that even though I've only worked with whole wheat twice now, I haven't run into an ingredient that puts me on edge as much as this one.
This bake was triggered by Karin's tease bake here. The recipe is from Peter Reinhart's Wholegrain breads. The bread is an enriched bread that contains lots of seeds, such as sesame, flax, sunflower, and pumpkin seeds (i used crushed walnut instead).
[color=blue]Baking Wood Fired Oven Pizza.[/color]
Ecco un breve video delle mie pizzate. Buona visione!
[color=blue]Here a short video of my pizza baking in the wood fired oven. Have fun![/color]
I'm not dead, it just feels that way. I spent the holidays either travelling or cooking for New Year's, so didn't get around to the challenge until 2012. I made a fatal error, as well, relying on memory instead of looking at the schedule. Thus, we have Almond Horns instead of Almond Buns.
Due, quasi tre giorni di lavorazione per un buon Panettone a Lievitazione Naturale.
Almeno un giorno per mettere in forza la "madre", 12-14 ore per il primo impasto, 6-8 ore per il secondo impasto, 12 ore di raffreddamento, almeno 24 ore di riposo. Tanti tuorli, tanto burro, tanto zucchero, vera bacca di vaniglia, scorza di arancia e limone, uvetta ...
Hello,
freerk posted in December about Levine's Divine Speculaas Rolls; they certainly did look divine to me,
and perfect to bake for Christmas gifts. They were so delicious!, I baked them twice, wanting to share these :^)
Update: I wanted to include the link to Levine's original post (another lovely photo),
I am wondering if any folks on this site, have some tried and true low sodium around 100 -150 milligrams per serving recipes for bread that they liked to share.
Finally, I got the crumb I've been looking for, and it came about by accident.
To enlarge the crumb, I've been gradually reducing the kneading time, lowering the flour strength and increasing the hydration of my baguette doughs. Finally, I got it right on New Year's Eve, when we were having some friends over and decided that crostini would be on the menu. My wife and I were both very busy that day and I was in a rush to get the bread done, since one of our ovens went on the fritz the day before (naturally!) and so we only had one oven to work with and lots of baking.
