This bread of gorgeousness is from Rome....
Pizza di Pasqua is common throughout parts of Italy, each region having their own special way of making Easter bread, often with different names.
So the last you heard, I was picking up my trailer and just about to get the show on the road. Well, I haven't quite been 'on the road' baking yet, but I have been using the trailer as an 'at home' bakery in my warehouse/home. I've sold at the last three Bozeman Winter Farmers' Markets, plus had a couple of other gigs this week. Below are a few photos to give you a timeline of what's been going on here in Belgrade/Bozeman:
On and off, I have been working on baguette.
I only bake one small size each time, so my familly won't get tired of eating them ('-'*)
They are all 30% poolish.
I still haven't gotten THE perfect one yet, but enjoy the little progress and findings everytime!
begin to get little edge on the coupe
After a short break from posting in my blog, I am back at the helm.
This weekend I thought I would try a seeded rye that, at first sight a while back, had me drooling since. Breadsong's post of this bread inspired me to try, bake, devour.
Baking with the 3 GMA’s again this week for Easter where hot cross buns and babka are on the list. Good Friday is Hot Cross Bun Day and we decided to make an overnight poolish for the buns and a small 200 g YW dough for the crosses. The crosses were only 12.5% whole grains trying to make them a shade lighter in color than the buns.
Waiting ...
Our oven builders have all packed up and left ... and now the oven sits still and quiet except for the faint hum of small fan heater running day and night within its walls ...
... after Easter we hope to have the chimney connected and the granite stone laid at the mouth of the oven ...
... until then I continue to experiment with my sourdough and practice patience ...
I was curious (again) .... I was wondering if pepper, if baked, would hold its flavour and heat... well it holds it heat a little there is a nice tinge on the tip of the tong after a few bites. But I was supprised what a nice flavour black pepper actually has.
The bread is light,soft with a nice crumb. So; all with all, it worked really well.
Black pepper bread
You can make this dough without the sourdough starter, remove the sourdough and increase the dried active yeast to 20gr. The sourdough just gives that nice extra flavour.
50% Rye with 3 Stage Sour
These latest bakes brought me back to trying to reproduce a Czech Rye I'd had in Prague two summers ago, which I first posted on back in December 2012. http://www.thefresloaf.com/node/31232/memories-czech-rye
I had to use up the rest of the ricotta I made so it was time to make an sweet Italian Easter pie to match the savory one, which we have almost completely devoured. The recipe I used is from the website http://www.ciaoitalia.com The only 'change' I made was to use wheatberries in place of the rice as indicated in the recipe. Otherwise the pie was made per instructions. I tasted some of the filling as I was making the pie and it is very flavorful with vanilla, orange zest, orange juice and cinnamon. I have seen some pies t
Well, I'll be...! I finally got some photos to share and some material to put up on my blog! Even though I've not posted anything in the blog the last...oh well... nearly 12 months, I've visited TFL on a daily basis to try to keep up with what's going on in this wonderful community. One can find endless inspiration, stimulating discussions and plenty of food for thought in this place, and it just keeps getting better every day. After some starts and stops, I'm now easing back into my regular baking habits, and I usually bake a loaf or two per week.
