[size=8](revised: 23, 24 April to add FreshLoaf recipes; 19 April 2009 to separate FreshLoaf recipes from offsite recipes; )[/size]
[size=30]Favourite and "Must Try" Recipes and Techniques[/size]
Fresh Loaf recipes . Fresh Loaf techniques . Offsite recipes . Offsite techniques
Commercial, Wild and Semi-Wild Yeast
Rye Breads
TFL Handbook section about Rye Flour
This was my first attempt at an "épi de blé," or "sheaf of wheat" shape. I made it with Anis Bouabsa's baguette dough.
Épi de Blé
Close-up
David
Posted on www.evilshenanigans.com on 4/13/2009
If you do not like chocolate jam packed inside a fudgy brownie, turn back now!
That is my experiment with Chocolate bread... I made it by the sourdough
and shape it like beehive...
For the dough:
500 grams all purpose flour.
150 grams starter.
1 large egg
1 teaspoon vanilla extract.
1 teaspoon baking powder.
SulaBlue, thank you so much for your kind help. Makes me feel a little bit better to hear that you had a problem too. I am going to give it a try - but it is late and who knows what might happen! Fingers crossed.
Nope, didn't work. I think my problem is that I don't know how to get to Flickr when I am working here. I found the picture and right clicked and found the option that says Copy Image Address - but then what? Oh well, maybe tomorrow. Thanks again anyway, A.
I need to update both the features on the homepage. Any nominees? Even though it isn't a brand new thread, I'm thinking about David's post on Anis Bouabsa's baguettes since I keep seeing folks trying that formula and being pleased with it and I've been meaning to try it too. Maybe a rye post too? Or a SD post? I'm open to suggestions.
Things have been very busy for me lately. One of the more exciting things has been finally launching the new Mercy Corps website, which we've been working on for some time. I'm very pleased with how it came out and urge folks to go check it out.
Well, finally, after many frustrating attempts I have managed to post some pictures on Flickr! Just so that you know I really do bake bread. Maybe one day I will figure out how to move the photos over here, but not tonight. Dstroy, you made it sound so simple... Hate to be the only member unable to post, and any help would be gratefully received, A.
Two simple questions regarding my new FibraMent baking stone:
Does one place a La Cloche or other bread pan on top of this baking stone?
Will steam crack a FibraMent stone?
Many thanks!
Miz
