This week I wanted a fairly simple loaf, so I decide to do a plain SD loaf but bump up the whole grains. I’ve been meaning to try this (http://www.thefreshloaf.com/node/44646/steelcut-oat-bread) steel cut oat bread for ages so I thought I’d throw in some oat groats too:
Formula:
|
| Weight (g) | % | |
|
|
|
| |
Well friends, three days of steady rain have given me some time to bake. I call this a successful bake as the crumb is nice and open and the crust has a real snap when you bight into it. Perfect with just herbed EVOO.
Got excited this week when I noticed that one of the four varieties of wheat planted in the garden was starting to form heads. This is white wheat and the best bunch. Can't wait for the others.
Hi everyone,
New here and new to breadmaking which my wife and I began to do in the sleepless days following the birth of our son 6 weeks ago! I tried to bake Ken Forkish's overnight country blonde using my levain and got mixed results.
First the dough was quite wet and difficult to handle. I ended up having to add quite a bit more flour during the shaping stage just to be able to form it for proofing.
I tried a new recipe yesterday with potato. It turned out as a surprise. I like it:)
I made some guacamole to go with it. My first time to make this as well. Tastes good together.
It has gotten cooler here at 81F so I gained some confidence to try puff pastry. I recently saw some very elegant apple turnovers (chausson aux pommes) and I can't get them off my head, I really want to make and taste them and that day finally came.
Found this pic I took a couple weeks ago to show the family, and thought someone here might appreciate it too. The rye is getting close, will not be long until this will be lots of tasty bread out of my oven,
Made another big batch of Rye Sourdough today (10 loaves for two customers), and it thankfully turned out quite lovely. However, I was so glad I've got enough bread baking under my belt to adjust as I went along, because there were a few things that needed extra attention this time!
Hi folks,
I wanted to start my blog with a succesful bake :D. Don't be fooled though... I've been baking for the past 2 years, and this is the first baguette I am satisfied with. Comparatively to past baguettes, the biggest success of this bread were the 'grignes', or 'ears'. This was fruit of several improvements:
I made this recipe today for the second time. It is so good, and so light. It's probably more like cake than a donut as it is baked. I am always happy to find gluten-free recipes that are tasty and easy. Jeanine Friesen has many wonderful recipes, and this is one of her best. If you are gluten-free and haven't found her Faithfully Gluten-free site, I highly recommend it. These donuts are so sweet and good! I hope you like it....my husband and I love these donuts. I used fresh strawberries from our local farmer's market in the donuts and for the glaze.
