Blog posts

Brief Post on Vienna Flour

Uberathlete posted asking about Vienna Flour, see: http://www.thefreshloaf.com/node/17241/what-vienna-flour

Elizabeth David (1977; pp.76), in her "English Bread and Yeast Cookery states the following: " 'Vienna' flour was in reality high quality Hungarian or Romanian flour, roller milled, fine, of medium strength and creamy white, good for 'Vienna' bread and puff pastry and yeast cakes."

Horst Bandel's Black Pumpernickel.

This is a recipe from "Bread: A Baker's Book of Techniques and Recipes" by Jeffrey Hamelman.   A number of TFL regulars have posted on this recipe, notably,

ehanner: http://www.thefreshloaf.com/node/16501/learning-pumpernickel and http://www.thefreshloaf.com/node/16348/horst-bandel039s-black-pumpernickel-bread

So there was a really big batch of chili made last night, so there was cornbread last night, and there will be cornbread tonight.  And, frankly, I don't get tired of it!  I know that there have been several cornbread recipes posted here, but I just have to share this, which is my favorite.  It comes out the oven so nice and tall, is perfectly delicious, and is extremely simple.

1 cup all-purpose flour

1 cup yellow cornmeal

1/4 cup sugar

4 teaspoons baking powder

3/4 teaspoon salt

1 cup milk

1/4 cup canola oil

2 eggs

I baked German Five-Kern Bread from Peter Reinhart's "Crust & Crumb" a few weeks back. This has turned out to be one of my favorite breads and I wish I had discovered it sooner. The Five-Kern is made from coarse dark rye flour (20.26% - I used NYBakers Dark Rye), bread flour (KA), cooked brown rice, polenta, oats, flax seeds and honey. And water and salt, of course. I guess I turned it into a Six-Kern bread with the poppy seed embellishment.

As it is Easter I made my 1st ever bun attempt (ditto using a piping bag for the crosses!) the recipe is from Dan Lepard's baking column in the UK Guardian newspaper. As iv'e never used a piping bag before I should have opted for the atheist no cross buns!, but I managed okay despite a piping bag malfunction (it split) which caused a little spillage. The result was very tasty and would have been richer if I had used Mackeson Stout (I subbed a Dark Mild Ale). For the recipe please follow this link

For years I have always made Hot Cross Buns for Easter and leaving the cross off enjoy them year round.  This is the first time I have made them with buttermilk.  Using buttermilk in baking is one of my all time favorite ingredients.

Bread baking really is a lot like the Wide World of Sports.  A really nice bake that lulls you into thinking you've 'conquered' a particular bread is often followed by a rude reality slap when a bake goes awry, leaving me, at any rate, wondering whether the former was just a lucky fluke or the latter a bad day.

Rarely do I experience both the high and low in a single day, but today's bakes managed to fill the bill. 

One of my goals in learning how to make bread was to be able to recreate a bread I ate as a child called tzitzel.   As I understand it, tzitzel mean caraway in Yiddish, and tzitzel is a rye bread with caraway and covered with cornmeal.   So far, despite many attempts and many different formulas, I have not come very close to recreating this memory bread.   Perhaps one can never recreate memory bread.    In any cases, my searches on this site, with its many rye bakers, led me to Greenstein's Secret of a Jewish Baker.   I have tried makin

Several days ago I made the Savory Bread from Bernard Clayton's Complete Book of Breads.  It is practically just a white loaf of bread (similar to a less-rich brioche) that before the final rise is rolled into a rectangle, spread with a seasoned butter, and rolled back up and placed in a loaf pan.  The butter ingredients include thyme, garlic, hot sauce, pepper, etc., so can imagine how good that would taste in a bread (now that I think about it, I could have added some red pepper flakes that I had sitting in the spice cabinet).  Anyway, it tasted very, very good.