Just in time for St. Paddy's Day I figured I would make another bread using beer along with some freshly milled flours. I had bought some Farmers Cheese meaning to make pierogi again but have not had a chance to do so yet, so into the cauldron it went :).
Made 2 batards for my first Engineering Staff Meeting today. I followed the Reinhart BBA recipe but used 50% WW flour, upped hydration to ~77%, warm fermented for ~1 hour at 100dF followed by cold fermentation for 48 hours in the fridge, and hearth baked at 550dF for ~15 minutes followed by 450dF until done. Nice oven spring this time, got a nice ear on one loaf. Co-workers liked it. Gave one to a friend (of the 2 loaves about 1/2 of 1 loaf was eaten by my coworkers).
Cheers-
Dave
This year we decided to update our Ballymaloe 100% whole wheat bake from last year by including a 100 % white shamrock on top of the 100 % whole wheat base. We cut the scald by 25% and used Young’s Double Chocolate Stout for the liquid in the while wheat portion.
So, I work in fashion, and I love baking for my friends, and this is what happens when you bake bread for people in the fashion industry, they turn it into a mini fashion shoot featuring expensive jewellery. but anyways...
so the bread in the photo is a SD Saffron Boule. This week, I have made a few baked goodies as gifts, the SD Saffron Boule, SD Lemon Boule, SD Jam Buns, Palm Sugar (Gula Melaka) Cup Cakes and some Melting Moment Cookies
Made this beautiful loaf today. Very soft and cottony, Asian style bread. More about this on my blog (check my profile). I will post about it soon, I promise!
Hello everyone.
My name is Richard Peter Snapes, and I am starting a bakery. I have not trained as a baker, and I have no money. So i'm starting on the smallest of scales and documenting everything I do.
I have a blog here: http://thesnapery.wordpress.com/
Please go and check it out.
Love RPS.
Hi All,
I'm enjoying this site! Here's my first try at Tartine country bread...
thanks for looking! Marie
This is my second and third attempts at making this bread. I really love the sweetness the dates impart to this bread so I've been meaning to make it again for a while. Version 2 I made last week and I rushed the dough into the oven and it was definitely under-proofed. It had some nice fissures and the crumb was much tighter than it should have been. It still tasted good but I had to make it again the right way.
The third time it came out much better and was worth making it again.
A distant relative asked me if I would provide the Challah for the blessing at her Son's wedding.
I would have complete freedom of choice for all the parameters, e.g. amount, shape, formula.
The 200 guests were to be seated at 18 tables.
After some deliberation I decided to bake 1 Challah for each table, and a special one for the head table.
I thought I'd get 4 X 500g into the oven, which would require 5 batches.
My starter seed culture is in Phase 3. I can't wait to start making sourdough. In the meantime, I made a krantz cake with chocolate and pecans. The recipe is from Yotam Ottolenghi's "Jerusalem".
