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Walnut-Raisin sourdough bread

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bshuval on 21 Feb 2008 at 07:34

I baked the Pain De Camapgne from Daniel Leader's amazing book, Local Breads. I added walnuts and raisins to it. It came out delicious. Here's yet another recommendation for this book.

Anyhow, here are some pics:

Raisin Walnut Sourdough BreadRaisin Walnut Sourdough Bread

 

Sourdough, cake yeast, and crackers

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Floydm on 18 Feb 2008 at 20:41
I rose my sourdough overnight last night, shaped it this morning, and baked it around noon. By the time I got my camera out, one loaf had been devoured and the second was reduced to this: sourdough loaf One thing to note: I forgot it and left it in the oven an extra 10 minutes or so. Every time I do this I am pleased with the result. Dark bread is well-baked bread! I also tried the Lavash crackers from the BBA: crackers Eh...

Wine, Bread, and Cheese Podcast

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Floydm on 18 Feb 2008 at 11:01
Sylvia Burgos has a podcast dedicated to artisan bread, cheese, and wine. In the latest episode she chats with Peter Reinhart and yours truly. Listen here. And, yes, I know I got the hydration backward. "100% flour, 65% water" it should be. I was tired. Gotta go heat my oven for today's baking.

I have a new toy. :)

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Thegreenbaker on 18 Feb 2008 at 04:39

Hubby and I discussed the pros and cons of a dough mixer.

The pros won and I now own a kitchen aid artisan miser! We took a 5 year warranty out on it just in case, so now, I am going to go mad this week playing with it!

YAY!

 

 

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