Blog posts

Hi everyone!

It has been a while since my last visit to TFL.  I have been quite sick and bedridden for a few weeks. My sister has to take care of Blossom (my seed starter) until I feel better. We miss her so much! I was so happy to have her home last week, healthy and happy.

Summer is around the corner in Melbourne but the weather is still quite cold.  I decided to bake a few country loaves today. Two loaves are to give away as thank you gifts to our good friends who have helped out and sent me so much food.

I've made English Muffins in the past and I thought it was time to try them again but with a few twists.

It's a "cheap thrill." 

I don't seem to habituate to the high from taking a beautiful loaf (or two, or four) out of the oven.

"Overnight Country Brown" loaves from FWYS

I finally remembered not to seal my seams too well and to proof the boules seam-side down in the bannetons! 

I've had bagels on my mind for quite some time now, and since i never tasted one before, i decided to create  some at home. I've searched TFL for other members' posts on the subject, and many were extremely useful and pointed me in the right direction. I've decided to try Hamelman's version, but without the malt extract, which i substituted with a Tbl. of brown sugar and a Tbl of Baking soda.

Perfect on this winter stormy night!

Last week, my breads had a more or less "command performance" in the Italian language class my wife and I are taking. I've been a bit uncomfortable taking food since the class meets in  a deli/cafe/wine bar. Anyway, I decided to let it be on the teacher's head. I took a large wicker basket with half slices of 3 breads - a seeded sourdough Italian bread with 20% durum flour, a walnut-dried fig bread based on my San Francisco-style sourdough and a "Overnight Country Brown" from Ken Forkish.

So yesterday around 11am we decided on a meal that a loaf of fresh bread would be good with.  I didn't have a refreshed starter or preferment going, but I quickly mixed up a cup of AP flour, a cup of luke warm water, and about a third of a teaspoon of yeast and let it sit while I figured out what I wanted to do with it.

I found this recipe today while going over some old recipe cards that appeared in the back of a kitchen drawer. I'm certain I copied it out of a paperback book on sourdough breads, years ago. I can't find the book nor do I remember its' title or author. I've never tried the recipe, though I'll likely give it a go soon.

Does anyone here know anything more about it?

BUTTERMILK YEAST

 2 Cups Buttermilk

3 Cups corn meal

1pkg dry yeast

½ tsp salt

¼ C warm water

Sterilized corn meal

white flour

The first was with chanterelle mushrooms on a white sauce.  My wife's all time favourite.

The second BBQ chicken with red onion and cilantro. The kids got to it before I got my camera out.

The third chicken, red onion, and pesto.

Today it's snowing.  Not enough to bring out the snow-blower but enough to enjoy a nice cup of soup with a sandwich made with my hearty multi-grain bread.  I've made similar breads before and I followed the basic procedure but I varied the soaker/scald ingredients and the combination of flours in the main dough.

I used some Vermont maple syrup infused with vanilla to add a touch of sweetness to offset some of the bitterness from all the whole grains used in the recipe.