Today was just one of those days. That kind of day when any little thing that could go wrong does. But at the end of it, somehow, despite everything, I got some of the most gorgeous loaves I've ever gotten.
With a trip to disney and AP testing going on, there has been unfortunately no time in my life to bake, or at least to share my baking adventures. But some good things have come from this brief break:
1. I decided on a college! (I will be a freshman at Princeton University next fall) My tentative plan is to major in chemistry or chemical engineering and then do graduate study in Food Science (my cop out rather than going to culinary school)
I wanted to try one of Dan's breads for Mother's Day and thought his Double Raisin Bread with Toasted Walnuts sounded delightful!
Dan gives several options for making it: as a straight dough, as a pain au levain, and as a pain au levain with a little added yeast. I chose to make the bread without the addition of any yeast.
Something a little sweet for my daughter! She loves brownies/chocolate. These small brownies are full of chocolate and sprinkled with a little expresso powder.
Terrible lighting for the photo..these really are very dark chocolate.
M for Mandy!
More for the kids ;-D
Happy Mother's Day to all you Mom's,
Sylvia
I've been on a buckwheat kick lately and wanted to try Michel Suas' Buckwheat Pear Bread. Suas' book, Advanced Bread and Pastry, poses some problems for me in that its recipes all assume the baker knows what he or she is doing. While I generally know what I'm doing, I don't always remember to do what I know.
High-Gluten Spring Wheat flour is what I use for all my sourdoughs, Shannon, and using it tends to make a stretchier, chewier loaf, which is what I want. H-G flour is a step higher in protein than bread flour. Don't know if you are making sourdough, but if so, here's a simple recipe:
50g starter
210g water
300g High-Gluten Flour
6g salt
I've been lucky enough to travel to Paris a few times. One of the new foods I experienced there was buckwheat crepes or galettes. The little bistro I ate them in was just across the bridge from Notre Dame. These crepes were served flat with an egg and ham in the middle of them. You just break the egg on top of the cooked crepe with the heat on low and cook until the white is set and the yolk is very warm. (Quail eggs would be especially delicious here.) When you bite into the crepe, the egg yolk gets absorbed by the crepe.
My re-innoculated, stuck sponge, made a wonderful batch. I've been working on this recipe for 3 years. This is where I wanted to go. As soon as I can confirm repeatability, I will post my "recipe" - actually it is written as a "best practice".
Had a stuck sponge this time. Fell back to good 'ol "dry active" to re-inoculate and the sponge took off like gang-busters. Will taste the results tommorow while I keg my new Red.
The bread really rose this time. I even noticed "oven spring" which I understand, results from what in brewing is the protease rest (122 F). I expect some conversion (beta glucanase - 104 F) is also involved.
Today I made Daniel T. DiMuzio's Olive Oil Bread and I have placed on order his new book. Daniel and Floyd's photo's/write-up really encouraged me to bake this bread. The bread turned out lovely. It was very easy to make and went quite well with our Scampi Diablo Pasta dinner tonite. I used Rosemary from my tiny new plant I picked up at the nursery the other day. The leaves were very green, pliable and fresh.
