Anyplace you find a substantial Italian-American community, chances are you will find a bakery, and chances are that the bakery will offer something called "prosciutto bread" or "meat bread." It usually has nuggets of prosciutto, or pancetta, or even just cubed cold cuts. Sometimes, cheese is in there too, usually provolone. There might be semolina flour mixed in. Zito's in New York is an example of an Italian bakery with a good reputation for their prosciutto bread. There are others.
Hello all bakers!
I have a question in regards to making streusel topping in Cakes,muffins and so forth... Why some would prefer melting the butter vs. cold butter when incorporating the dry ingredients before baking...
Thank you!
LeeYong
The only way for me to make any relivent decisions about how best to use my new combo cooker is to bake the same basic formula repetedly, making procedural changes and noting the change in outcomes. So, this bake is another in a series of the Basic Country Bread from Tartine. I did make one small change in the formula to suit my personal prefrence in flavor. I really like the flavor of a French style bread with around 5% rye in an otherwise white bread flour mix.
A really good friend that has recently been diagnosed with ovarian cancer is undergoing treatment and the hospital is fund raising with a bake off for tomorrow. To show our support i am entering some loaves in the savoury section, i have just finished the loaves which are BEETROOT AND SUNFLOWER and a 50% WHOLEMEAL WITH STOUT, FETA AND WALNUT.
BEETROOT AND SUNFLOWER LOAF
Hi there,
This is my first blog from across the atlantic and i wonder if somebody could help me with conversions. I am looking to make the White Sandwich Bread from Crust and Crumb and it asks for 4 cups (16 ounces) of ferment and 3 1/2 cups (16 ounces) of flour. Why are the ounces the same and the cups different? Depending upon the ferment does this then make the conversion different
The cups i have here are 250ml
thanks
I like Millet ferment. So I mix all-purpose flour with homemade millet wine as water. I use 350ml wine and 50 water, 500g all-purpose flour, and some Millet from ferment . About 100g 100% no active stater. A pinch of.solar salt. Here winter already cold. I put the mixture(no use 50ML water) in 12 degree room one night. Stretch and fold 3 times with 50ML water in morning. The dough in room time about 20 hours. When the dough size bigger I shape to one about 100g ball for pizza and another big boule. After take out room.
I am new to this sight - my sister googled and found this site for me. It is so interesting that there are others who have a passion for learning how and perfecting recipes they hold dear. I have been cooking since I was little and have started up with baking my own bread once again. I consider myself adept at cooking - I'm italian - what can I say - anyway - I am putting myself out there if anyone wants homemade bread - so far white and herb bread is what I do but will be working on doing other breads as well. If there is anyone who is interested in purchasing good
Used the recipe by harrygermany in this thread, comparing to the BBA version last year, this one is richer, denser, and more dilicious in my opinion.
Today is a big day for me. Since starting baking a few months back I've known that I've wanted to make sourdough bread, but not wanting to jump ahead, and travelling a bit for a few weeks at a time, I've put off trying to start a sourdough starter. This was until eight days ago when I returned from my final awayness of the year and set to work on a starter, following a guide I found linked to from here (forgive me for forgetting the source, but it was just the usual flour + water + saltana + go for a wonder around the kitchen while whisking).
