I baked two loaves of Vienna Bread from Inside the Jewish Bakery tonight, and have a problem I have not seen before with pan breads. Since pictures are worth a thousand words, here they are:
and the crumb shot:
Sourdough Potato Focaccia
INGREDIENTS
For Dough
Starter (70% hydration) 70g
Strong flour 100g*
T65 flour 100g (or 95g Plain flour + 5g WW)*
A couple of days ago David G. posted this recipe in his blog here. Being a chocoholic that refuses recovery or treatment, I could/would not resist the temptation to indulge. First, though, I must point out in my defense that I have never baked a biscotti before. Ever. They came out well enough to rapidly become an endangered item in the kitchen though!
This is my take on Bon Appétit's Thyme Gougères. I subbed chives for the thyme, and used finely milled hard white wheat for the flour. I also hedged my bets with 1/4 teaspoon of baking powder. These are cheesily delicious, and are begging to be filled with something (duck liver patè maybe?)
Nat has booked us a well deserved weekend away from the city rat race in the hinterland north of Brisbane as part of my birthday gift. This means a weekend away from the kitchen and the endless washing up I seem to create.
Nat adores the Rye and Caraway loaf from the Bourke Street Bakery cookbook. So I have baked it for her/us so we may take it away with us for picnicking and the like.
Detmolder stage 2, Russian Rye production sourdough, new wheat starter, 200% rye starter
It's that time of year: time to think about the upcoming holidays, the New Year, and our 6th Annual open house. Taking a note from the ancient Incas, I thought "chocolate and chili.?
Hmm-m-m-m."
Almost nailed it first try! The chipotle heat shows up late on the back of the throat. One of those, "There can't be chili in this cookie!?" moments.
David G
