I am after a good european bread book with good european recipes. I have been baking bread for a few years now and have a number of good american bread books. Does anyone have any suggestions on what I should get and why?
thanks
Hi everybody
That it's! now that I know how to pin my photos I can try and write my own blog ! after one year on TFL it was about time. My thanks to Ananda who helped me to sort the problem photo uploading.
I apologise already..I don't really seem to be able to create such nice and well thought out entries as some of the fellow bakers here. They always end up having to be wedged into my life and suffer from such rough treatment.
So, here are pictures from my second try at the baguettes. I feel they were slightly more succesful than the first ones but still just so far from GOOD....they tasted nice, but they also just haven't tasted the way I remember baguettes tasting in Paris.
This time, I wanted bread that brings more aroma and character of its own, something that can accompany a simple meal or to be used for a not too spiced sandwiches.
The combination of black olives and thyme is not new and since I love olives in both meals and sandwiches (depend on the dishes) I decided to have bread with it.
When I opened the fridge to get the olive paste, I saw a jar of dried tomato next to it. Olives and tomato is a good combo as well and I added the tomato paste to the mix but to keep the olive base of the bread I added only small amount of it.
Hey All,
Just wanted to share with you my bake from 4/15/10. 70% rye with caraway seeds. I'll post my recipe shortly. Enjoy.
Tim
Total Recipe
2310g Organic Rye Flour (70%)
990g Bread Flour (30%)
2574g Water (78%)
60g Kosher Salt (1.8%)
20g Active Dry Yeast (0.6%)
52g Caraway Seeds (1.6%)
6000g Total Dough (approx)
So, on a mad impulse I bought a bread mill, the Schnitzer Pico, and it arrived at the same time as Hamelman's "Bread", Reinhart's "Whole Grain Breads" and Leader's "Local Breads" (I think I might have overdone it on the books). Sourdough is fermenting, a mother starter is in the making and I ate my a whole lot more soaked bran in my first home-ground muesli concoction (oats, wheat bran sifted from the flour that fed the sourdough and amaranth/quinoa) this morning (delicious- no more horrible bitter whole wheat aftertaste).
Took a cheese making class this week. Learned to make fresh mozarella, ricotta, creme fraise, mascarpone and queso blanco. I couldn't believe the difference between fresh made cheese and store bought. I know I will be using these recipes a lot in the future. I can hardly wait to make my blueberry braid bread with mascarpone cheese, using the fresh version. I might make it with ricotta this time too. One of each, just to compare.
Followed one click after another to find this amazing article, courtesy of the National Park Service, describing baking, baking ovens, and other aspects of breadmaking in the middle of the 19th century. Seriously, it's worth your time.
The Baking Process in the 1840s
Enjoy!
Cheers,
Jason
My last few bakes haven't been so successful. Formulae that usually turned out well were coming out of the oven looking sad. I can't figure out if I was over or under-proofing. I kept trying at it to get the timing right on Glezer's Colombia. Incidentally I posted about it on my blog because it's the family's favorite bread, but lately the scoring just doesn't open up. The flavor is great, but I can't get it to look the way I want it to anymore! Ugh! Then I made a few other breads that just turned out so-so. How is it that my bread could be getting worse?
Recently I have been experimenting with making sourdough multigrain breads. My first attempt had 50% bread flour, 25% spelt, and 25% rye. Suffice it to say, I hope our friendly neighborhood coyote didn't break a tooth on it. Yesterday, I went down to 6% spelt, 6% rye. This wasn't bad. Today, I went down even further and made baguettes with 3% rye, 3% spelt. This was downright tasty. Here they are with a flag in honor of Patriot's Day.
