when I was happy with my croissants. It really hasn't happened ("Give it to Mikey, he hates everything") but this week they were nice enough that I wanted to pinch their chubby little cheeks.
I'm still sheeterless, so these are hand lamination. Not bad. Not happy making, but not bad.
The pictures:
It seems the only time we ever make a plain white bread is for the Thanksgiving croutons we use for the stuffing. We have all kinds of whole grain SD breads in the freezer; some have nuts, some with seeds, some fruits, some with at least 2 of the 3 and many flush with the works.
So, after promising a few times, here finally is my Wasabi bread. I added 2 spoons of Wasabi and some fried onion pieces to the 1500 g of sourdough.The result is tasty, fluffy, light and got a wonderful crust. A very successful attempt I have to say. I bought myself some cheese and some cooked ham for this occasion. With a slice of tomato and some fresh spinach leave, what a tasty evening snack :).
Officially done with 20 markets out of maybe 24 that have ensued since I started this fiasco. Next week would be the last week and maybe worth celebration but for the first time ever they've decided to add a Winter Market. So there is no end to this everlasting spoof. I'll probably take a short hiatus with the holiday's and miss some markets and get back on the weekly market come the new year.
This bread is so tasty that I couldn't wait to share the recipe. I'm listing the ingredients in the order that I used them, and am including the exact brands that I used.
Ingredients:
1 c. warm water (from tap)
2 Tbs. honey (Don Victor with comb)
2 1/2 tsp. dry yeast (Fleischmann's Active Dry)
1 tsp. salt (Morton's Iodized)
1 cup unsalted nuts and seeds (Salad Pizazz No Salt Raisin Nut 'N Sunflower)
2 Tbs. Walnut Oil (Hammon's Roasted Black Walnut Oil)
I must be an idiot because there is no way I can get a picture to load without using a new blog post. I repeatedly get a message that says the web page has expired.
So here's the crumb shot, this is quite possibly the best tasting bread I've ever baked! And yes, I did use scissors to make my scores. I'll make another entry on the recipe I used.
I spotted a news story yesterday reporting that Dave of Dave's Killer Bread is in a bit of trouble again.
If you are unfamiliar with Dave's Killer Bread, you can check out the profile I did on him a couple of years back. Since then the company has continued to grow, with distribution all up and down the West Coast. It is good stuff.
What I'm looking for is some small loaves that would be the perfect size for two people at a single meal. This is my first attempt. I also want to develop a scoring method that results in a loaf that looks like a flower (the one on the right). These are straight out of the oven and on their way to the cooling rack.
It's a Honey Whole Wheat bread with unsalted seeds and nuts (sesame, pumpkin and sunflower seeds; almonds, cashews and walnuts). I'm anxious to cut one of them open and see what it looks like. The smell is awesome, so I'm sure the flavor will be good.
I came up with the idea for this loaf about a month ago during the cranberry harvest season. With fresh cranberries going for such a cheap price, I decided to experiment with them and create a loaf layering the different flavours together. First, we have the cranberry sauce which I made by boiling cranberries, an apple and sugar together until reduced.
Lucy worked hard, using Varda’s Tzitzel quest as a starting point, to do 3 takes on Tzitzel. We liked take 2 of the 3 tries to date the best. But it just wasn’t enough of a full bodied, deep flavored bread to stand up to the kind of smoky mats we like.
With Eric Hanner’s first anniversary of his passing upon us, I couldn’t help but make a stronger rye based on his died minced onions and soaker water we like so much in deli rye breads.
