Blog posts

I guess it happens once in a blue moon... forgot something cos you didnt gather all the components together. The only thing that saved these batards were the sundried tomatoes that were added in and the little shower of salt that went on top as an afterthought. They were bulk fermented and proofed cold more by necessity than by design so could have helped slow down the yeast activity. Certainly the appearance is distinctly duller than normal,  lacking the sheen that comes i think from a certain degree of caramelization.. That was SD with sweet raisins sundried tomatoes and thyme..

 A picture of this Year's Thanksgiving Puff Paste Rugelach - Apricot / Walnut variety shown but the Chocolate Brown Sugar ones seemed to be the hit as always.

2014 Dabrownman’s TFL Blog Index

1/1/2014 - New Year’s Panettone - 2014

1/3/2014 - YW SD Spelt and White Whole Wheat Miche

My mom always made bread and I was interested but never asked to be taught. My mother in law - same thing. 

Now this site has made it possible! My first loaves of French Bread! 

Thanks for the information and links to my new world. 

I dont do much but I can bake a loaf of bread. It's because you helped me, and for TFL I am thankful. 

Cari Amici, solo per voi le Spiegazioni per fare il Panino Coccodrillo.

Gli utensili in plastica e metallo che vedete nella foto principale da noi si chiamano 'tarocchi'.

Qui di seguito i passaggi per la formatura del Coccodrillo.

Just trying to come to grips with the site for a moment...thanks, and nice to meet you all

Every year we bake up a simple bread for Thanksgiving stuffing.  Sometimes it is a poolish, sometimes it is yeast water or a YW and SD combination and sometimes, like this year, it is a simple SD near white bread.

Cari Amici,

oggi ho preparato un bel cestino di soffici Panini, mia figlia li adora e me li chide spesso, voi cosa ne pensate?

Sono un ottimo accompagnamento per una zuppa di verdure calda ed autunnale; sono straordinari con prosciutto, formaggio ed insalata, ma sono anche stratosferici con la Nutella. 

Che dire.....non vi resta che provare a farli e magari, se ne avete voglia, fatemi sapere come vi sono venuti.

A presto, un affettuso saluto a tutti.

Anna 

I admit it. I came upon this by accident. I was experimenting with improving the texture of my 1/3 whole wheat bread by adding 35g of cornmeal to 1000g flour recipie. The texture was what I wanted, creamy, schredable, open, but there was an aftertaste I didn't like. I had softened the cornmeal in 700g boiling water. So I tried the recipie without the cornmeal but measured out the hot water to keep all variables constant. After 30 minutes cooling, I decided why not mix in the 300g whole wheat from the freezer both to warm it up and hydrate the flour.

I made this Tartine Country Rye loaf and I think it came out pretty good. I followed the recipe and anstructions as much as I could, but I don't have a probe therometer to measure water and dough temperatures, so that forces me to adapt a few things in the method. I use warm water without knowing for certain what the temperture is. The levain was more active than I expected in the morning, so instead of fermenting at 78°F, I just let it in the kitchen, which is between 70 and 74.