Blog posts

I finally got a chance to answer Karin’s latest challenge.  It was a good one and left me with a good loaf of bread, too!

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.