Last week's successful experiment making an “Italian” bread with bulk retardation has made me want to try other types of bread using that technique and other Italian-style breads.
I gathered on my Romanian blog bread pictures from my readers and bread bakers. Please take a look (link below) to see what others bake. A lot of them are begginers, but they all did a wonderful job.
http://codrudepaine.ro/2011/10/ziua-mondiala-a-painii-2011-world-bread-day-2011/
Happy Baking!
codruta
This is the BBA basic sourdough to which was added 2 diced granny smith apples, 4 oz of toasted walnuts and 3 oz of small-dice parmesan and asiago cheese. The starter was KA New England that had been fed 50/50 with KA bread flour and home-ground hard red wheat. The final flour addition was 15% WW, 5% Rye and 80% KA. It got a stretch-and-fold at 15, 45, 90 and 120 minutes, then proofed for another 3 hours. The final shaped loaves proofed a little over two hours before being glazed with egg yolk and baked.
A while ago I bought a really beautiful book with breads from renowned German bakeries. Many rye bread recipes require medium rye types, easily available in German supermarkets, whereas American medium rye is hard to come by. Even my whole grocer carries only a medium grind of rye, not a lighter variety. European flours are numbered for their ash content (what's left after you forget your bread in the oven - just kidding, of course it's a properly conducted scientific incineration).
Mrs PG and I visited my parents and other family this month. Some of the time was loosely connected to my baking activities and a pleasant part of the journey.
How to cheer up sad, sick children?
Chocolate chips!
We have a case of glandular fever in our house at the moment making for a worrying week. Several trips to doctors, blood tests and we finally seem to have a boy with a smile and energy again.
This bake was in fact planned for a 40th birthday party in a park today, but the party was cancelled due to the increasing number of storms we have been having. We had another storm this morning, similar to last Saturday.
Last week I made two batches of baguettes, using David's formula for Rustic Sourdough Baguettes after Phillipe Gosselin.
It has been almost a year since I first made the “80% Sourdough Rye with Rye-Flour Soaker” from Hamelman's Bread. At the time, I said it was my new favorite high-percentage rye bread, and I can't say its status has changed. Actually, it's been a while since I have made a high-percentage rye bread. I've been thinking about it, but Codruta's lovely bake of this bread finally inspired me sufficiently to do it.
Hello,
This is my latest endeavor in home-milled grain pasta. I began by milling 5 oz durum wheat, 2.5 oz hard red wheat, and 2.5 oz hard white wheat. I didn't do any sifting this time.
To the ground wheat I added:
1/4 teaspoon chipotle chile powder
1/4 teaspoon ancho chile powder
1/4 teaspoon smoked Spanish paprika
1/2 teaspoon ground annato powder
In a blender, I combined
2 room temperature eggs
