Visiting family for Easter - so I baked a selection of breads:
Firstly, the Pugliese, based on David Snyder's recipe - I originally did this for us, but ran out of time to do another one for the family so this one was substituted
Today is the final day of Easter, and I thought I'd like to put up a couple of things that I've enjoyed puzzling with in the kitchen over the weekend.
Worth waiting for, part 1
Mid-February I wrote a blog entry http://www.thefreshloaf.com/node/27427/fine-tuning-process that included using grill humidifying containers to generate steam. I've been using these for a couple months now, and can report I'm delighted with them.
These are sold by Amazon: Charcoal Companion CC4071 Moistly Grilled Grill Humidifier.
Hello, and best wishes to everyone this holiday weekend!
Sylvia just posted about her lemon-currant Panesiglio Aversano. Weren’t they gorgeous?!
Thank you, Sylvia, for baking these and sharing how you made them!
Those lemon-currant rolls were so pretty, and the flavor sounded so fresh and spring-like –
I knew I would have to make some for Easter :^)
Every Easter I make sourdough hot cross buns, then try one or two new recipes using dry yeast. My sourdough recipe I've tweaked over years now, so no surprise that the SD buns usually get the nod over the yeasted ones. Last year's were terrif, and I was not expecting to better them this year. I didn't. Pretty good, but not quite up to 2011's batch. I compromised on a couple of ingredients and left out another, rather than sticking to the tried and true that had worked so well in previous years. Baker's slackness then.
