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Tomorrow morning, at the ungodly hour of 4AM, I'm heading off to catch an airplane, the first leg of a trip to Sedona,  the Grand Canyon, Lake Powell, Monument Valley, and Bryce and Zion National Parks. My wife, who suffers from acrophobia, is staying home. My friend of 48 years--we met as Ensigns on a USN destroyer in 1963--is joining me in Phoenix. Two years ago, sharing our Bucket Lists, we discovered neither of us have seen Grand Canyon. We'll be away nine days.

In a comment to my "Holiday Bake" blog Andy posted a formula for the Welsh tea bread Bara Brith, which I made today according to his formula with great success.

The formula mentions nothing about the baking profile - I made a 1300 g loaf in a tin, and baked for 50 minutes, starting at 230C and gradually turning the heat down to 170C after 40 minutes.

And I didn't use all of the tea. But the formula gave us a really great tasting fruit bread with a slight aftertaste of black tea.

for Challah

It has been awhile, but recently I was reminded that there is more to making bread than baguettes.  A cold front in the Rockies also gave me a window to bake.

Still can't take those photos so good...

3 pounds or so of Challah dough.  A base of a flat 6 strand braid (6 ozs per strand) with a 5 strand braid (4 oz per strand) on top.

Happy Baking!

Pat

Stout in both senses of the word!

I decided to have a go at a sourdough version of Katie's stout & linseed loaf - waiting for the barm to ripen, I wondered what to do with the rest of the beer and decided "sort of baguette but a bit bigger!"

150g 100% white starter
25g rye flour
290g strong white bread flour
200g beer (Thwaites Very Nutty Black bottle conditioned, Tesco)
8g salt

Pull-apart Garlic Challah - 2 different shapes 

Lately I've been seeing a lot of cinnamon-pull-apart bread's photos, I guess it's the new trend in the USA.

During the month before Rosh-Hashana (Jewish new-year) I prefer not to bake sweet challahs and as onion-challahs are a big hit in my family, and also garlic-rolls,  I thought it might be cool to try this new shape for garlic-challahs.

Hello again.

Quite by accident, I happened to stumble across this film from Belgium, made in 1956. I enjoyed it, and maybe you will too.

Jeremy

I'm a sucker for flour.   Yesterday I went to the local korean supermarket to see if they had less than whole grain durum and I came back with something else.   All I know about it is it's "premium flour," has 3g of protein per 30g serving, and can be used for making noodles. 

Sending this to Yeastspotting.

Index for my blog entries

I have been wanting to make a tomato flavored bread for a while now, after quite a few attempts, I found

I haven't made an olive loaf in more than a year; I'd forgotten how delicious olive sourdough is. I checked in both Bread, randMaggie Glezer's Artisan Baking, but found the dough formulae nearly identical to what I bake routinely, so this is just my usual sourdough: 10% Rye and 90% White flours at 68% hydration, with Kalamata olives, halved and pitted. Some of them were as big as walnuts.

David G