November 9, 2008 - 9:52pm
Lemon barley loaf
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November 7, 2008 - 4:28pm
Red and White wheat blend
I am fairly new here. I have been baking for about 10 yrs on and off but got really serious about it about 1 yr ago. I no longer buy any store bought bread, tortillas etc. I love this site and have learned a great deal from all of you. I hope someone can give me some imput here. I know I read about this somewhere but can't find it.
I have finally used all my store bought whole wheat flour and am about to embark on the home milling quest. I have a Nutrimill and a Country Living Mill. My husband has not mounted my Country Living Mill so I will be using the Nutrimill this weekend. To the point- what combination do you use of hard white to hard red wheat when you make wheat bread? I am going to make Hamelman's Whole Wheat Multigrain and I need 1 lb of WW flour. Ay suggestions? Also, has anyone tried to use the wheat flour in the liquid-levain build instead of the bread flour in his formulas? I am wondering if it would be useful to use the WW in it if you are using fresh ground flour. I don't want to try more than one change this weekend since the bread is for my daughter's birthday party. I think one new element at a time. Any imput?
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November 3, 2008 - 6:38am
story about hammelman mailing himself bread; where is it?
i thought i stumbled upon a story about hammelman making a sourdough bread and mailing it to himself and it arrived sometime later in perfect freshness......(saw this on TFL).....i'd like to read that story again and i can't for the life of me find it. i have hammelman's book and i can't find it either. if anyone can steer me to it i would greatly appreciate this.
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October 27, 2008 - 10:36am
Sour Dough Bread Not Sour :-(
Hello All -
I am trying to bake my way through Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur this winter and started this weekend with the first recipe. I did not use Nancy's recipe for starter, I used King Arthur's starter that I purchased last winter. I used this starter last winter and had some luck with it, I am keeping it in a King Arthur crock in the refridge. I took it out Friday night and feed it, then I feed it again Saturday a couple hours before I started mixing the first recipe a white sour dough bread. Prior to mixing it with the flour, water and wheat germ, the starter was very active (puffy, bubbly and had a nice smell). The loaves I made turned out very nice, good crust, nice big holes inside, I was happy with the end result but the bread itself did not have much taste. I wanted to know if any one has any suggestions on how I can get a slight sour taste to the bread. I guess I figure that if the starter is active, I am getting the dough rise and a nice looking end product, why not the taste I am looking for.
Thanks to you all, I really enjoy this site and have learned a lot from all the postings.
Alex
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October 26, 2008 - 8:31am
pastis gascon or croustade
pastis gascon or croustade
Ingredients for 6 little ones:
3 apples peeled,and thinly sliced
6 tablespoon armagnac or calvados)
3 tablespoons butter
fillo dough 12*12 cm. thawed
6 tablespoon sugar & 1 sachet vanilla sugar, mixed
lemon zest
bakingpaper & 6 egg baking rings (10 cm diameter) brushed with butter
evening before:
marinate apples in Armagnac (or calvados).
next morning:
lay out the fillo dough on your workspace and brush with butter, both sides.
drape one sheet of the fillo over the egg ring with the edges hanging over the sides evenly and put a bit sugar on it
continue to do this with additional sheets of the dough, turning each so that the sheets overlap a bit in the middle and overhang the egg baking rings all around.
Dont forget to dust with sugar again. (reserving 1 sheet for the top of each ring)
strain apples and discard armagnac.
put appleslices in the rings and sprinkle the apples with 1 teaspoon lemon zest each.
fold the hanging edges of the pastry over the apples and fold the remaining sheet of pastry in
sugar again.
¾ h before needed:
preheat oven at 190°C bake for 30-35 minutes, until the top is golden.
serve warm.
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October 24, 2008 - 5:27am
sesame semolina la brea
i tried nancy silvertons la brea bakery sesame semolina reicpe yesterday is there i big typo in the book because it has a total of 36oz of flour and 5.5 oz of water and 6oz of sd starter i adjusted the water but its still not right a litle too late by the time i got the extra 10 oz into but it was still a little too dry any one else try this recipe?
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October 23, 2008 - 12:33pm
Recent bakes: Country bread and croissants
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October 18, 2008 - 4:18am
'Turkish' Pizza
Hi All,
I just wanted to share the results of little experiment I had with making a "turkish" style pizza.
Its spiced ground beef with spinach and tomatoes in a pizza crust. I'll definitely be making this one again!
Before
After
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October 16, 2008 - 8:43am
panpepato, panforte nero
origin: siena toscane. you can make it 2-3 weeks beforehand.
good company for the coffee with wiskey or cognac after the christmas dinner
this is the peppered version I made last year:
http://www.flickr.com/photos/9191909@N07/2123050882/
preheat oven at 175°C
-500 g mixed nuts: almond, hazelnut, walnut. chopped coarsely and roasted lightbrown in oven.
-2 tablespoons mixed spices: cinnamon, coriander, nutmeg, ginger
-1 teaspoon white pepper
-500 g mixed fruit: dried fig, dried apricot, candied orange peel, candied lemon peel chopped coarsely.
-½ cup AP flour
mix all ingredients
--------------------
-1 cup sugar
-½ cup honey
-75 gr noir de noir chocolate
-and a bit water
in a thick walled pan. heat very very slow, don't burn the chocolate!
stirr till the sugar becomes a bit stiff ( but not caramelized!!!)
------------------------
from the fire, now stirr in the nut- and fruit-mix.
put the mass in a baking tray (20 cm) with bakingpaper and smooth the surface with a wet spoon or knife.
20-30 minutes in oven at 175°C.
the panpepato is brown already and further browning is no good. so cover with alu-foil if necessary.
notes:
-don't use too much nutmeg
-make your own candied peels the day before. they taste better.
-don't burn the chocolate!!! or add it after cooking the sugar and before mixing in the nut- & fruitmix.
-the mixed spices and the pepper fine grounded (powder) not coarse.
-panpepato is normally decorated with powdered sugar (but I don't like the ugly taste of raw sugar)
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October 14, 2008 - 3:35am
Back from Paris: Hungry for baguette de tradition!
Hi all,
I'm just back from some amazing days in the French capitol. It was perfect: Glorious sunshine, mild weather, the most inspiring autumn colours on trees along the Seine, and the baguettes, my god! the baguettes!
For some reason or other, I'm mostly a whole wheat loaf kind of person, but now I'm really up for trying my hands at some baguettes. In Paris, I often had baguettes de tradition. I don't speak French, but I sort of figured that the baguettes were made from a "fixed" or prescribed recipe. Does anyone actually know the French baguette de tradition recipe? Metric or bakers % would be amazing :) Are there any autolyse or kneading "instructions" to go with the "traditional" recipe?
Also, Hamelman give baguette recipes made from poolish, biga and pate fermentees. From your experience, which preferment gives the best result? I initially thought that baguettes and poolish go hand in hand.
Thanks in advance :)
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