May 8, 2015 - 12:48am
Next week is Real Bread Week
http://www.sustainweb.org/realbread/national_real_breadmaker_week/
Yes, I'm still baking.
The following are examples of the things I do quite regularly (the title photo is an adaptation of Hamelman's Wholewheat with pecans and golden raisisns)
This is a "Paderborner", Rye sour Detmolder style with 20% wholewheat
Simple white:
Hamelman's Toast
This is how my son likes to see bread (Toast with some Emmer):
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Comments
Hi Juergen, So nice to see what you've been up to, breadwise that is. Love your child friendly white bread. And only you have to know about the emmer! -Varda
Varda - I enjoyed reading about your Brioche quest
J.
Hi Juergen,
How nice to check in and see a post from you. You look busy and your breads look wonderful. I especially like how you son sees bread :*) I like seeing your whole meal breads. The pecan walnut looks delicious. I am about to do a combo of figs and walnuts.....just a touch and what a nice touch they add to the whole wheat flour.
Take Care,
Janet
Hi Janet,
How is the GF bread going?
Best Wishes,
Juergen
Love the trombone :*)
I used your formula for an IY loaf and then made one using buckwheat and teff and WY made with a teff starter which people loved but baking GF just isn't my thing. The psyllium works great and the loaves are really easy to do but I do not do it on a regular basis. I know I can do it and have the notes saved if I feel the urge in the future.
Thanks for asking and for your help!
Janet, Varda,
I brought some bread into work today and within 1 hour it had disappeared! (Vollkornbrot, Vermont Sourdough and Vermont Non-Sourdough, substituting the sour with 0.5% instant yeast)
I am not following TFL as closely as I did, my return to trombone playing is demanding quite a bit of nerd time ...
Happy Baking,