Being a 3-minute drive from Seven Stars Bakery here in Providence meant that I essentially stopped baking (other than the occasional buttermilk biscuit or cornbread) for 2013. I've resolved to change that for 2014, and have already made my first loaf of 2014 (Reinhart's transitional wheat sandwich bread).
Happy New Year (a little late) to everyone!
Okay the Hungarian rolls filled with walnut are absolutely to die for! This is one of the best things I have ever taken out of my oven!
I baked a half recipe of Bakery Challah:
10% whole wheat, 10% rye sourdough with a long, cold fermentation outside.
Being new to the world of bread making, I don't like to keep my starter neglected in the fridge for more than a week, and I do like to see it fed and doubling in size so I can predictably bake a loaf as the need arises.
Like many people who maintain a sourdough starter, I occasionally have more starter than I have time or need for baking bread.
Hey guys, this is my first Fresh Loaf blog, but I have been reading these pages for a long time. Bread is my thing. As I know it is for a lot of you. Anyway, I am a part-time baker (bashertbakery.com), full-time school teacher, but.... Friday was a rain-out day in South Florida (our version of a snow day, sorry everybody in most of the rest of the country right now)! So, no school, which means I could bake!
When I began baking a couple of years ago I soon found out that my family all loved freshly baked bread. It was a rewarding feeling to be able to bake something fresh and wholesome for them.
Within a short period of time I discovered that each had a preference for a particular type of bread. In other words, one loaf did not fit all. My journey began to find the ONE loaf that would satisfy them all.
It has been about 3 years and I have finally found that loaf.
From what Lucy can tell these are either calzones or strombolis depending on how Italians feel at the time or how they slice them and if anyone who knows the difference between the two is present. I’ve decided, once again, that Lucy is nearly worthless in these matters, like most other things but we will go with her suggestion of calling them Stromzones..
Here is my first bake from The French Baker by Sébastien Boudet. Came out very nice. I had to retard the final rise overnight in the fridge. Sleep was in need. Next morning I took it out and let it finish rising at room temp for a few hours. Has rye in it and that contributes to the flavor of the loaf. The family and I liked the loaf very much. The recipe says it makes one loaf. It was to big for my cast-iron cooker so I split it into two loafs. Came out fine.
