In my last post, I wrote about the classic Pane Casareccio di Genzano that I had made for the first time using the formulation in Daniel Leader's 'Local Breads' book. I was pleased with the result so this past weekend I decided to try the Whole Wheat version of the same bread.
Last week I've been enjoying a variation of the pain au levain I blogged about in my previous post - I'm really loving the bite the breads get by the rye sourdough. For the loaf pictured below, I raised the whole-grain amount slightly and added a healthy dose of walnuts. I'm such a sucker for walnuts; only bad thing about them is that they're not a "local food" around these parts. The ones I find in the stores are pricey and have travelled all the way from California... Still my favourite nuts, though.
When I blogged on my last weekend's baking, I threw in a photo of the pasta batch I had also made. Well, the pasta generated as much discussion as the breads … maybe more. So, I thought I'd write up the pasta dish we had for dinner tonight. (I know it's not bread, but I hope it's okay to post it on TFL anyway.)
Fettuccine with Turkey Sausage and Kale
I just made this bread the other day after watching Michael Smith on Foodtv. He was going on about how good the crust comes out if you bake the bread in a covered pot. The recipe can be seen at: http://www.foodnetwork.ca/recipes/recipe.html?dishid=9530
I used the pot method. Also the recipe I used was the "city bread" recipe. Followed the recipe to the letter. The dough was very wet, exactley the same as a poolish for french bread, a little hard to handle but I was gentle.
The recipe can be found here: http://www.thefreshloaf.com/node/8524/philippe-gosselin039s-pain-%C3%A0-l039ancienne-according-peter-reinhart-interpretted-dmsnyder-m - thank you David!
Hi
This is just a quickie to show how I prefer this bread; as a steamed "pudding". The "Pullman Pan" is ideal to make sandwiches, but I prefer not to bake this loaf. Steaming time for a 600g loaf is about 8 hours! Cool, then wrap in linen for 24 hours. Finally, this loaf can now be sliced for eating; AND, it's so good!
Photographic evidence attached:
I love fresh bagels and croissants, but being a household of one, these present a challenge: I can't (and more important, shouldn't) sit down and eat my way through a half dozen at a time. The other side of the challenge is the impracticality of making up either dough for just a couple bagels or croissants.
Hello all!!
Has anybody ever tried to make the recipe at the back of the package of Rogers Rye flour??
Well, I am making it right now, it's on its first rise. As always there is something wrong with my dough, it was very very super wet, the recipe calls for 2 1/2 to 3 1/2 cups of white flour in addition to the 3 cups of rye flour. Although the recipe does not call for sifting the flour prior to measuring, I did it, (for the first time, I took the time to sift the flours). By the way I used 3 1/2.
