Dried black mission figs, dried white USA figs, turkish dried brown figs, fresh turkish figs and fresh Japanese figs..
I made some rolls a few weeks ago with bits and pieces of left over hard cheese. I just grated them and added to the dough. I also had just a scrap of Gouda, that I cut in chunks and threw in as well. They came out fine. Mostly a shrap taste from whatever the predominate hard cheese was. I liked the occasional smoked smoked bite from the Gouda.
From eGullet
In our ever increasingly busy world, leave it to Fleischmann's (yes, that Fleischmann's) to come up with the product we all need - and in many varieties.
Yes, it's their Simply HomeMade No Knead Bread Mix (in four flavors) - and it's as simple as making bread in under an hour. Here are the ingredients for the Stoneground Wheat Bread:
This is another ‘Post Panettone Levain Build’ bake. It is amazing how much wasted starter you can; will, end up with when making the Italian levain for panettone! Not to worry….we came up with another bake that used up all of left over SD and YW levain; 392 g worth, with the exception of 100 g of SD levain we are saving for the Valentine Rose Vienna Bread bake with the Three Twisted Sister GMA’s on Monday.
Have not posted any of my baking results recently, so I thought that I would share a photo of the 75% whole Wheat Bread from Ken Forkish's book. It was pretty darn good, but since it was more healthy, not as much of a hit as the white. :P
I like to make brioche, is that kind of viennoiserie perfect for all purpose, from savoury salads to the most delicious deserts and sandwiches. Those simple doughs don´t need more than herself to be deliciousness.
Cheers,
Fagus
I wanted to make some baguettes today. I had some excess active firm starter. I usually make sourdough baguettes with a liquid starter, and my best sourdough baguettes take two to three days to make, but why not try a formula for one day baguettes with firm starter?
I decided
To make 3 ficelles weighing 200 g apiece.
At 70% hydration.
Using 25% pre-fermented flour.
So this is my first post on this site. First I just want to say this site and all the members of the community are awesome. I am a school trained pastry chef and things have changed quite a bit sense I was last in the industry. Things like stretch and folds and autolysing were not used a decade ago when I was in school or in a commercial kitchen. This site has brought me up to date on quite a few things and for that I am thankful.
A variation on a Tartine formula......
Decided to try my hand at a Baguette, even though I have never really had much luck with them.
Not bad, but my scoring need work.....
Formula:
KAF-Lancelot 100%
Water 77%
Levain (100% hydration) 25%
Salt 2%
Polenta 60%
