I pulled the trigger on a pullman 13x4x4 loaf pan recently, and have been itching to bake a sandwich bread. I was unable to do it last weekend due to travel plans, so I was trying to figure out a way to get the loaf done after work. Unfortunately, I can't begin to bake anything until 7:30 pm at the earliest, and I usually go to bed by 10.
Fennel has a very distinct, licorice-like flavor. Fennel, and its relative anise, tend to be polarizing. People seem to love or hate it. I am definitely on the side of loving it. My favorite way to eat raw fennel bulbs is thinly shaved and tossed with citrus segments and a citrus vinaigrette. I use the fennel fronds like any other fresh herb. A couple nights ago I combined fennel fronds, fresh rosemary, garlic, lemon zest, red pepper flakes, and crushed fennel seeds to rub onto a pork shoulder for slow-roasting.
For those of you old enough to remember Mel's Diner, this bread pays homage to Flo who was happy to tell you to "Kiss My Grits" as she deemed necessary.
I have wanted to make this recipe for some time, and I have finally done it. Very exciting. There are just so many on the list to do! My husband and I love olives, and I make so many dishes with lemon zest that this seemed a natural for me. My starter was getting a bit tired, so I refreshed it just before beginning this recipe. I have adapted this recipe from a blogger, foodtravelthought.
Makes two large loaves. (The one below was 2 lbs. 6 oz).
Recipe is based on http://www.thefreshloaf.com/node/20623/pumpkin-brioche-dough-based-lazy-man039s-brioche
I baked two loaves. One without chocolate chips, one with.
Retarded for 20 hours (unintentionally). Too much tang for my liking, tastes "malty"
Makes 1 small loaf (450g)
Soaker
30g mixture of sesame, poppy and chia seeds
40g water
Final dough
120g bread flour
40g whole wheat flour
25g rye flour
115g water
1 tsp salt
100g 100% hydration sourdough
I was impressed when I cut into the loaf!
Like it when my crumb matches that of my "heroes" (chad or phil (PiPs)).
SEE: http://www.thefreshloaf.com/node/39474/todays-bake-country-levain
I missed the taste of * Laugenbretzel * so much, I found them ONCE in UK, but that was a one off I guess.
Today I found a recipe on youtube https://www.youtube.com/watch?v=HXDaTe8yGP4 and here is my result.
Well, they are not the prettiest Pretzel in the World but they are very Yummy.
Next time I try to substitute the yeast for Sourdough starter, it can only add to the flavour.
Oh dear... How long have I been away from TFL?
HA! Trick question. I was always here, browsing and skimming through posts. It's just, I've been mighty busy with my bakery (Siem Reap Bäckerei) and other matters in Cambodia. In fact, my eyes are often bloodshot because I rarely sleep more than a few hours at a time. Really, yesterday I only had a total of 5 hours of shut-eye. The day before that, 6 hours. And so on, and so on.
