Hello everyone,
A dear friend sent me a link to a Rosemary Rye Brownie recipe, on the PBS Food Blog, Kitchen Vignettes, written by Aube Giroux. (nice video to accompany the recipe)
This is my first blog post on The Fresh Loaf. Hopefully this bread will interest some of you.
I call this bread Diablo Bread, The Bread of the Devil. The Sriracha hot sauce in the recipe is amped up by copious amounts of crushed red pepper flakes. The orange-red color of the baked result is a warning that this is not a bread to be messed with.
If you haven't subscribed to Jarkko Laine's Bread Magazine, do it! It's an amazing publication! (http://bread.insanelyinterested.com/)
Now for the transparency disclaimer: Dabrownman and I collaborated on this article for the winter 2014 issue. It was his formulas and photos that really made the article. Check it out here: http://www.goodfoodworld.com/wp-content/uploads/2015/02/Kamut-in-Bread-Magazine.pdf
If you haven't tried Dabrownman's No Fuss, No Muss Starter - look it up right now. Amazingly simple and more energy and "oomph" than any levain I've tried so far... in my very short baking career...
This formula included a little bit of freshly ground purple barley and the crumb took on a slightly lavender tint from the grain. Love the way the levain perks up with the "little hard bits!"
Happy baking!!
Here's the crumb:
What to do when you are in the middle of making bread and your trusted Kitchen Aid goes kaput?
Carry on, comrade - recipe for a hand made Sesame Sourdough loaf can be found on my blog here
When I got Hamelman's bread book, I decided to try new recipe every week
my 2nd bread was the Vermont sourdough with whole wheat - got stuck there
I just love it!. This is the 5th time I bake it
Before anything, I want to apologize for the poor picture quality. I didnt realize my phone's camera had the HDR function turned on, but it made the photos look all weird.
Moving on, then...
Today was a busy day of baking, for sure. 7 loaves! I'm planning on giving some to family and freinds, though, and if there is extra, I can just stick it in the (already bread-filled) freezer.
Rustic Sicilian Semolina Bread
I was very skeptical when I took the dough out of the fridge after 24 hours, as it didn't seem like it had risen at all. I felt like the youthfulness of my starter had failed me, but what the hell, give it some warmth and see what happens. After maybe 5 hours on the counter we were in business! Nice bubbling and doubled in volume! I couldn't believe it.
I'm already at my dorm for more than two weeks but the bread baking addiction hasn't stopped. I really need to get my hands on some dough manipulation or else...! They say to stop an addiction you must identify your danger zones; when you are most likely to do the thing you are addicted in like when you don't have something to do for two days because of your work schedule from 4 consecutive sleepless nights because new bread baking ideas are plaguing your mind like mad piranhas swarming on an unsuspecting prey! And did I mention that I brought my flour and yeast with me in my dorm?
Hello, everyone! Gosh, it's been forever since I've posted, right? I've still been baking like mad; just haven't been documenting everything too well. Here's a little update on what I've been baking (not really in chronological order)
Ciabatta
Pizza Bianca from ciabatta dough
