This is another 2-3 day bread but well worth it.
A gorgeous light rye bread that is packed full of spices, orange and molasses.
A festive Swedish bread that is so fragrant, its wonderful!
Great for breakfast, lunch and dinner…
Would I eat it with salami and cheese, maybe?
This bread is really tangy and tasty, and although not a traditional easter bake, it did go down well as part of our easter lunch.
for details go to www.mybreadandbrot.com
Oven base and sub-floor built. Next a layer of concrete board, then 6" of foamglass insulation and another layer of concrete board. From there Med-Duty firebrick for the hearth floor. The dome will be fireclay and sand. Insulation layer for dome vermiculite and fireclay. The oven will be under a roof so no need to further weather-proof at that point. It can be stucco'd for a more finished look and protection. The base can be discarded in the future and the sub-floor lifted and moved to a new spot if needed. I hope to purchase a trailer and move it there permanently.
Hi TFL folks.
Long time, no post, but I couldn't let an Easter pass without my customary hot cross bun report. First, some eye candy (healthier to indulge via the eyes than scoff these fat-and-calorie bombs, especially if, like me, you allow yourself the indulgence of slathering on the butter - it's fortunate Easter comes but once per year).
Why yes, I am. But this time, I had to tear myself away from my standard Baguette Crusade. My wife wanted me to try making a batard out of the same dough so that she could slice pieces large enough to ensure that the bread would serve as more than just a bite-sized snack. And I had just enough left over for a skinny cross-hatched baguette.
Applying what I learned when I went back to basics, I mixed up a total levain based sourdough. Of course during the rising period I had my doubts and although I have a multitude of patience being married to Mr. A.D.D., I get impatient watching the dough rise!
very happy with the oven spring
formula:-
70% bread flour
30% freshly milled wholewheat flour
1.8% salt
30% starter (over 3 builds)
60% hydration
dried longan rehydrated with hot water, liquid from rehydration then used to make up 60% hydration as per above
mix everything save for the salt until a shaggy mess
autolyse 30 mins
add salt, knead for 5 mins rest 5 mins knead another 5 mins
If it’s Good Friday then this is Hot Cross Bun Bake Day. This year we did a sprouted grain, poolish version after the YW and SD versions the past 2 years. This one really proofed well and then sprang great in the oven.
Lucy was going to do something else but came back to one of my favorites – Mediterra’s Pecan and Cranberry Sourdough. This great bakery, located in the small AZ town of Coolidge, AZ, supplies the local Whole Foods with some of their upscale breads – including this one. Here is there web site http://mediterrabakehouse.com/
