Early (really early)this morning I mixed up a big batch of Susan's SD. I planned to bake this 3 pound batch as a single boule under cover with steam which is what I do when I know Susan will be grading how I did on her recipe.
Hello everybody,
It was my first attempt to use pumpkin in baking ,i was totally amazed from the result, the bread was light , veeeery delicious, my kids could not wait even to fill its slice with any filling, so i will put the recipe and try it, you will not stop making it.
I got the recipe from a french book" i think that the original version was in english because the author is australian, i do not know exactly, her name is Ann wilson , the book name is " Pains et petits pains".
This weekend I decided to make some Swedish style breads reminded of a conversation Ive had in an arlier thread about the ultimate book on baking ryes. So instead of rushing out to get the "holy grail" of rye books I decided to make some from a Swedish baking book that I own.
I figured that I'd make myself a blog rather than posting back into the forums all the time. No point cluttering up a perfectly good forum with my one-track-minded baking experiences!
Last weekend I took another shot at the 100% Sourdough Rye recipe kindly passed on to me by a good work colleague. My previous attempt had been a fair to middling success, and I was confident that this would turn out even better than the first. I was pleasantly surprised by how good the loaves turned out, given my total inexperience in making bread.
Susan from San Diego Sourdough
Susan's Sourdough Crumb
This bread was made from the Whole Wheat Oatmeal Bread recipe in George Greenstein's book Secrets of a Jewish Baker. It's a really good bread, which has a very nice flavor and somewhat reminds me of a Scandanavian bread in texture; fairly open but substantial. The recipe call for a sponge but this bread isn't difficult to make and is baked in a loaf pan. As Mr.
PR Italian
Italian Bruchetta & White Bean Soup
cooking in the wood fired oven is very different than cooking in the house. it is both easier and more difficult - easier in that the oven holds its heat steady so there is none of the temperature compenstation strategies, and the hearth makes a huge difference in the crust. more difficult in that it takes SO MUCH LONGER and the timing is really tricky.
overall, though, i want to retire so i can just cook all our meals in it. this is the best and most satisfying project i've done yet.
anyway, here are some pics from the last few weeks:
It was the nicest kind of serendipity that drew me into working with barley. A friend asked if I could make her some sprouted barley bread. She heard that sprouted grain breads are healthy, and she knows how much I enjoy a challenge.
Naturally, my first stop was TFL. Mini O, how did I miss that you were working with barley, too? I guess I was too focused at that point on "sprouted barley bread" as a search term. I found some references to other barley breads and looked further afield.
