Hello everyone,
If you are a chocolate lover, you might like these Chocolate Salted Rye cookies!
I discovered the recipe, created by Laurie Ellen Pellicano of Tartine Bakery, in an airline magazine
(published here). Rye flour in a chocolate truffle of a cookie - how could I resist?
Made some bread bowls today to hold a delicious salmon chowder.
There is no exact recipe for what I did today because it was a thrown together kind of thing from stuff I had on hand.
And the sad truth is, I have never weighed my ingredients, I don't even own a scale (not even in the bathroom), and I very seldom measure, and when I do it's not very accurate. But next time I do this I will try to be more careful and document what I am doing!
I suppose these really aren’t Rugelach in the strictest sense of the word but they are at least sort of shaped like them and they end up sort of looking like them.
These are much lighter the heavier sour cream and short crust ones that are terrific too, but not as good as these beauties.
Hi everybody, especially rye bread enthusiasts... Just wanted to post some things that I have been working on:
12/7/13 - Danish Rye Bread
This one turned out really well for winging it. It's a mix of a bunch of stuff, freshly cracked rye, spelt, wheat berries, rye flour, pumpkin/flax/sesame seeds, old bread, rye sourdough, spelt stiff levain, barley malt syrup, blackstrap molasses.
Yes, it is a 5 C alliteration Holiday bread inspired by trailrunner’s chocolate cherry bread posted earlier this week found here Chocolate sourdough enhanced bread
Sometimes Lucy sees a post on TFL and just has to move her version of it to the top of the bake list – and this was one of those times.
Great sweet potato rolls. I had more potatoes so upped the % of ingredients. The dough is lovely to work with. I decreased the yeast as I wasn't going to bake them yesterday. Substituted my whey for milk. The dough responded very well to a long slow rise on the counter and then retarded in the fridge. Filled with bubbles. Very easy to shape when cold. I retarded 15 of them....50 oz of dough...in a 13x9 covered container.
We are always running out of white SD bread it seams even though there is an at least 30% whole grain in it. The girls like it better than the heavier whole grains Lucy prefers so the lighter ones disappear faster.
But I I'm putting it in my blog because I don't want to forget this day.
First, although, like most, if not all of you, I have a passion for baking. With such a passion, only a fool would not be a member of TFL.
My passion, however, spills over into other domains. I am an unabashed Foodie. For example, two days ago I tested a brine-cured ham I am preparing for Christmas. It was perfect: ready for smoking. I celebrated with a glass of our home-vinted 2009 Barolo.
Kid #2 wanted something non-sourdough, so I decided to take another shot at English Muffins.
[u]Poolish:[/u]
100g AP flour
100g water
1 packet commercial yeast
Ferment for ~12 hours
[u]Autolyse:[/u]
200g AP flour
150g water
Sit for 75 minutes
[u]Final Dough:[/u]
All of the poolish
All of the autolysed flour
75g AP flour
25g WW flour
75g water
(I forgot to add salt (d'oh!!!))
After getting my levain into some warmer temps it has finally gotten strong enough to bake with and the acetone smell is gone. I mixed it 70% hydration and let it ferment for 12 hours then made a loaf. Loaf is 1 kilo at 65% hydration, 20% levain and 2% kosher salt. I did not account for the levain hydration in the final dough total hydration. Just go with it. Results were great.
