My Foundation Degree students were making their own breads using pre-ferments a couple of weeks ago. Both a "Biga" and a "Poolish" were available for their use. They made some very fine pizzas, and an assortment of flavoured breads.
Once they had weighed all their pre-ferments, I noticed there were some "leftovers".
Alto and sax , my white and rye starters, were outgrowing their containers since I have been feeding and not discarding . I did this on purpose as I need the discard for lots of other goodies. Here is the best yet. I have made this particular banana bread several times but this time I did a couple different things and it paid off.
Inspired by Franko and many others, here I am joining in finally with the baking in a pot theme. This dough went straight into a hot enamel lined cast iron pot, no parchment, no oil and came out clean as a whistle.... plus I must mention Dr Fugawe's awesome home grown Oregon starter (Grapplestein) which has emigrated safely to the UK and raised this one for me! I still don't know how to get those pointy slash ends, maybe I should start the slashes higher up or not cut so deep? Joanna @ Zeb Bakes
Went to Seattle to visit my parents for Thanksgiving, made cookies, muffins, 3 different kinds of breads, with no evidence since I forgot to bring my camera. Oh well, they tasted good though! Came home on Sunday and need some bread for this week's lunch, but my starters are sound asleep in the fridge. Made this quick 40% rye from Dan Lepard's "A handmade loaf" using dry yeast. The liquid in the formula is dill pickle juice, boosted by some extra fresh dill, the loaf was very flavorful.
Boy am I happy with this method! Can’t wait to retry all the wonderfully tasty breads I’ve tried from here and books that I’ve liked but just couldn’t get that spring going. This is a heavy cast iron DO and I’m small; but no problem at all getting this together. I did a trial set up to see how it would go and everything balanced so perfectly. When it was all pre-heated I think I lost less heat from the oven because it loaded (although a little crookedly) quicker than using the pot right side up. All worked like a charm.
I searched for different traditional Stollen recipes, combined several parts from all of them to match my personal taste and then baked my first Stollen yesterday and finished them today. I've never done them before, so I don't know if they will be good. The Stollen are quite heavy; 1 kilogram each. But traditional Stollen are supposed to be rather dense, without a lot of air inside them. Now they need to "sweat" for about a week in order to create the typically moist and soft structure and a good flavour. At least that's the plan and I hope it will work.
Of course, different people prefer different breads. I like variety, but I am here to say that I love challah.
Being a newcomer to baking, I’ve only tried eight or ten different breads. And probably half my bakes have been some variation on Sourdough Pain de Campagne (Hamelman and dmsnyder, for instance). I’ve managed to learn “on the job” pretty quickly, thanks to lots of reading, TFL tips and occasional chats with David.
My grandson's 17th Birthday Party was Saturday. After returning from a fun afternoon of Paintball sportpark a pizza party was planned. I made the pizza dough and sauce, my daughter and another mom took care of the rest. It has been a busy fun week of family and friends. I assembled the pizza's along with lot's of volunteer's...who needed no instructions :) My daughter tended to the oven baking of the pizza's. They couldn't come out of the oven fast enough and requests for toppings were coming in fast! What a production we had going! I would&nb
Hey guys, I need your help!
So my brother saw my breads and now he wants in on it :-)
He wants me to make him and his wonderful family my variation on a traditional regional Dutch currant-bread associated with the holidays. At Xmas, New Years, but also at Easter, in the East and North of the Netherlands a lot of people eat this traditional "krentenwegge" (a heavy currantbread with an almondpaste filling). This is what the original loaf looks like...
Hello TFL loafer:
I'm glad to come here as a new member. I'm a new baker. I just start baking western bread from 1 month ago. I find here 2 weeks ago when I want to find pot bread. I like here many charming breads. And I'm very interesting with here Tartine bread pot experiment now! Thanks for information about baking bread. Thanks for this website organizer.
