These two loaves are my first. I think they were the Country Bread recipe out of Hamelman's book. I didn't really know what pictures to take at that point, so this is all I have. Don't look too shabby...I remember them lacking a little in salt though.
I have been making some nice bread lately.
My shaping is coming along and I am favoring shapes like ciabatta and just very rustic looking breads and rolls in general.
I go between rye and semolina doughs and am enjoying making Fenu shapes. They look so cool :)
These are nicely flavored with cocoa and cinnamon and lightly frosted.
Full recipe is here
http://bakinghistory.wordpress.com/2007/07/25/cocoa-buns/
So I have been a busy little beaver this past week and fate has been mostly kind. Even though i was hobbled by last week's unfortunate encounter with a slow cooker box, I wasn't really slowed down too much in the kitchen. First up this week was a garlic and asiago cheese ciabatta built on a poolish.
Outside:
and inside:
I found instructions to make an apple bread in a vintage American cook book by J. L. Croly (1870) which simply indicated to use 1 part of pureed stewed apples and two parts of flour plus salt and yeast, using either white or Graham flour.
The result is a really good bread. Full recipe is here http://bakinghistory.wordpress.com/2007/07/14/apple-bread/
