I never tasted a Stollen let alone thought I would make one! I first got the notion to bake one when I was reading a blog about French folds and hand mixing of breads.
Here is my authentic Scottish Shortbread recipe which came from Margaret McLaren, a Scottish friend from when I lived near Atlanta back in 1967.
3 sticks butter (I use Challenge unsalted)room temp.
1 heaping cup powdered (icing) sugar
1 egg yolk
4 cups ap flour
Preheat oven to 300*, cut wax paper circles to fit 8"-9" cake pans. I wonder whether parchment would work?
Over the past weekend I thought I'd get into one of my books that I haven't baked from yet, "Bread" by Jeffrey Hammelman. Being a sourdough fanatic I decided to start with a sourdough and selected the Vermont sourdough, which appears to be one of Hammelman's standbys. I had great results with the formula and this bread may become one of my favorites if I can repeat the results. I followed the formula fairly close, however following the mix the dough felt a bit on the dry side and I added about a tablespoon of water. Once the dough had a chance to autolyse and I did t
Prompted by ehanners [url=http://www.thefreshloaf.com/node/14918/shiaoping039s-chocolate-sdmy-take] post [/url] and great looking loafs I baked Shiao Ping's [url=http://www.thefreshloaf.com/node/13543/chocolate-sourdough-chad-robertson039s-way] Chocolate Sourdough [/url] earlier this week. I followed the formula pretty close and was pleased with the results. I went with 2 small and one larger boule.
I remembered the salt this time!
The programme won't let me paste the link to the recipe, but search on "simple_sourdough_909"
I did everything the same as in my saltless version with two exceptions: I substituted 1 tablespoon of olive oil for 1 tbsp water and I steamed the oven instead of covering the loaf for the first 20 minutes of baking.
I also tried a different slashing design. I made a mess of the slashing - I used scissors and I think I got the angle wrong. As soon as I cut into it the dough deflated and spread outwards a bit. Or is that meant to happen?
This is my first time making and eating Panettone. It was a lot of work but enjoyable. This is my version of P.Reinhart's recipe in BBA. While mixing this dough I couldn't help but to say to myself how it appeared like cake batter one minute and then dough the next! I made adjustments in hydration and added some stretch and folds adding a longer time to the proofing. I had ordered some paper bread molds two sizes. I decided not to use the small ones. They were so very small looking. The large ones where a little t
Three weeks of sourdough. Got my starter from a baking class and named him Clint. After Clint Eastwood - full of potential!
The basic recipe is as follows:
Ingredients:
1/2 cup starter
2 cups whole wheat bread flour
1 cup AP unbleached flour
2 t salt
1.25-1.5 cups water
Methods:
- Mix flours and water to form a shaggy dough. Autolyse - rest for 30 mins.
- Add starter and knead 8-10 minutes, till you get a windowpane.
- Add salt and rest.
- 3 stretch and folds at 20-30 minutes apart.
I remember my mother baking Hutzelbrot but never learned how she did it. I've found several different recipes but I'd like to hear from someone who has actually made this bread and learn your recipe. I've been trying some recipes, but can't get the soaked fruit to mixed with the dough. Also my tries have been dry.. which I don't think Hutzelbrot should be.
We started our annual beach holiday this year without much preparation, unlike previous years. It has been a very busy year, and so when we arrived at the North Folk Island Pine Tree-lined boulevard right next to the beach front, looking for our holiday unit, we were exhausted. There was a feel of South of France here at this little north facing beach in the south of Queensland, bordering New South Wales.
After a quick lunch, it was time to be [b]off[/b] to the beach ....
