“It was the best of times, it was the worst of times…It was the spring of hope, it was the winter of despair….”
Cari Amici,
vi lascio l'idea per Un buon Pane Fatto con i grani antichi della provincia di Parma Che mi e piaciuto tanto.
La ricetta Prevede l'utilizzo di Un buon Lievito Naturale e la Lavorazione Un po 'articolata lo Hanno reso Prezioso also alla vista dei miei Ospiti Per un pranzo domenicale Recente.
Volevo cogliere altresi L'occasione per augurare a tutti voi serena Festività Pasquali.
Un grande abbraccio e felice cottura a tutti voi.
Anna
...flour, water, salt, instant yeast, long cold fermentation
This is the BEST bit...
We are now on the home stretch with this bread:)
I can almost taste it!!
How are you going to eat yours??
With Salted Butter? Cheese ? Warm but plain?
Salami & Avocado?
I just had a thought and they come few and far between. Trying a hybrid between a yeasted dough and a quick bread. Using the acidity of the starter to activate the baking soda and the eggs to give a little structure.
The idea came from Mini Oven's comment on teaman4077's problem with Einkorn and eggs and the experience I had making a quick bread from Einkorn, which had the most fluffy crumb yet.
I baked these bread rolls today and thought I share the recipe with you.
The rolls are on the sweet side and perfect for all toppings from Jam to cheese...
First Image shows the rolls fresh out of the oven and cooling.
Second Image shoes the crumb of the roll.
Third Image shows MY ROLL with butter , I had to be quick before they are all gone again like yesterdays batch lol.
Hello All. First post here of TFL. I had been blogging about my bread for a while with blogspot but I seem to be spending more and more time on this website lately so I thought I'd move my blog over here as well. I've learned a lot from the postings on this site. It is such a great resource for bakers, so hopefully I will get some constructive feedback on my baking by posting here.
I'm a little late for a St. Paddy's day bread, but I do have to say this one is worth the wait. The combination of Guinness, polenta with mixed whole grain flakes as a porridge and potatoes created a wonderfully moist and flavorful loaf. I threw in some freshly sprouted and ground whole wheat flour just for good measure. If you have not tried a porridge bread yet, than all I can say is you don't know what you are missing!
I decided to take the new dutch oven for a test drive using Ken Forkish's Field Blend #2 recipe. So I studied the recipe trying to decide on a way to bake it the Wendy way.
Levain
50 gr Wheat Sourdough
50 gr Rye Sour
400 gr KA Bread Flour
100 gr KA White Whole Wheat
400 gr Water
First, a shout-out to JoeCox2 for alerting TFLers to KitchenAid having made their NSF-rated KSM7990 mixer (refurbished) available for less than $400, with free shipping at that. I had been on the fence for some time about a replacement for my KitchenAid K5SS mixer, which makes all kinds of unpleasant noises even when running with no load.
