I've made two batches of the Rustic Bread from Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes and they have turned out excellent. Pretty, too: for once my loaves are decently shaped. I'm not sure it is has so much to do with the recipe or just that, after 4 months of constant baking, I'm starting to get pretty good at this.
Has anyone looked at or used Rose Levy Beranbaum's bread bible? I received it as a gift (most likely because of my great respect for her other books).
Yet I find I am turning to other books for ideas or formulas instead... I was just wondering what others thought and if any one had made many things out of it.
Hello,
My dough is rising as we speak and I'm looking at the recipe I'm following (for standard french bread) and realizing that I have absolutely no perception of the "rolling technique" it speaks of. Here's what it says:
"After punching down the dough, divide in half and let it rise (covered) for ten minutes. Roll dough into a long rectangular shape and, starting with the long end, roll it into the centers. Use water to seal seam."
Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes is an solid baking book, but not one I would recommend to everyone. Read more to learn why.
The other day I was reading Jeffrey Hamelman's recent book Bread: A Baker's Book of Techniques and Recipes when I came across his pretzel recipe.
This evening, on a Bhangra-fueled whim, I tried making a bunch of Indian food. I made Zeera Murg (Cumin Chicken), Saag Paneer (Spinich with Cheese), a Basmati Rice / Red Lentil Pilaf, and Naan.
It wasn't bad, but I didn't think the meal came out great. What should you expect when you turn to that classic of Indian cooking, The Joy of Cooking?
Nevertheless, here is the naan recipe I used. If anyone actually knows something about Indian food or culture and has recipes to share, I'd love to hear it.
Naan
4 naan
In the 15 years since I first tried Brother Juniper's Struan Bread, I've tasted a lot of great bread, but I still don't think I've tried anything that makes as great toast as Struan Bread does. Nor have I tried any bread is so universally enjoyed: everyone who tries it agrees that this bread makes killer toast.
It isn't bad for sandwiches either.
I have to admit though that this bread occasionally gives me nightmares. Click "Read More" to learn why.
The Nightmares
Here is a picture of my Sourdough Cinnamon Swirl Bread. I make this bread a lot as it is a family favorite.
