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sourdough pagnotta

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AnnieT on 10 Oct 2007 at 20:29
Some time ago I remember reading that someone used just the scrapings from the starter jar and it was enough to refresh ( or whatever the technical term would be). I was very sceptical, but today I found out that it is true! I decided to make Bill's sourdough pagnotta but didn't notice that it needs 400g of starter. That just about cleaned out my SourdoLady's starter plus some of my less vigorous yogurt one. Both of them bounded back quickly, and I'm a believer. I had made a note that the amount of water was too much, but of course that didn't stop me from adding nearly the full 650g.

Walnut flour

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Mini Oven on 6 Oct 2007 at 12:56

Hello! Just wanted to show the machine I use to grate nut meats into flour. Same can be used for sunflower seeds, hard bread (crumbs) hard cheese, etc. The nuts are cut and not mashed or pressed so they remain fluffy and dry.

Grissini

Toast
susanfnp on 5 Oct 2007 at 06:33

I used to make these bread sticks all the time, before I knew how to make bread. My husband put in a request for them last week, and it reminded me how good they are, and a snap to make.

Also fun if you have little ones who love to roll dough snakes.

Recipe here.

Grissini

Genzano Country Bread – Local Breads

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zolablue on 4 Oct 2007 at 17:13

I baked this very large, rustic Italian loaf (pagnotta) a couple weeks ago from Daniel Leader’s wonderful new book, Local Breads, page 197.  He states that it is to bake until almost black or charred for the most authentic loaf.  I didn’t go quite that far but you can see it developed a lot of color which I always prefer in my loaves.

 

Susan in San Diego's sourdough

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AnnieT on 4 Oct 2007 at 13:32
Susan, I can't remember where you posted this recipe - and I have scrolled back without success trying to find it. You were suggesting someone give it a try and of course I had to jump right in as well. I have to say the dough didn't look very promising and it was rock hard after a night in the frig. However, after sitting on my little propane stove for 2 1/2 hours it had finally warmed slightly and I decided to bake. It really didn't look like much, but I went ahead and slashed it and covered it with the ss mixing bowl as directed.

Back with some challah

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Joe Fisher on 2 Oct 2007 at 17:18

Nice to be back baking :)

 Here's some challah from The Bread Baker's Apprentice.  My first try at challah, they're as tasty as they are nice to look at.  The inside is soft, sweet and light.  Exactly what I think of when I think challah.

 

 

 

-Joe 

Another Miche

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susanfnp on 1 Oct 2007 at 14:29

Here is a miche that uses a large proportion of high-extraction flour. Heartland Mill's Golden Buffalo is great for this. This is probably the heartiest bread I have ever made.

The recipe is here.

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