I too have baked a batch of Norm's Onion Rolls. They are wonderful.
I added 1 tablespoon of poppy seeds to the dough as well as an extra quarter cup or so of rehydrated dried onions. Otherwise, I followed his recipe.
I may have gotten a little too carried away with the poppy seeds and onions, but they were awfully tasty.
This recipe is listed in baker's yield. You can increase the recipe to however large you want. I did include the measurement in grams for 4 large ciabatta. This recipe will have the charactic large holes & heavy flour top that ciabatta is known for.
This is the traditional, true artisan bread, so no mixer needed! All you need is a large mixing bowl, pastic bow scraper, and a table cloth or cloth napki.
Liquid preferment (also called 'sponge')
67% Bread flour 480g
83% water 600 g
1% instant yeast 7 g
Final Dough
3% salt 22 g
33% bread flour 240 g
Sour Rye Bread (Norm's formula) with Krupnik
Krupnik is an Eastern European beef and barley soup that is a meal in itself, with some good rye bread. There are many versions. Mine is an old family recipe, although I have seen almost identical versions in Jewish cookbooks. Unlike the version Floyd makes, mine is strictly meat - no milk products, since it is a Jewish version. I know that it has been altered somewhat from generation to generation, depending mostly on the tastes of family members. The version I will give is as close to that my maternal grandmother made as I can remember.
Recipe for Krupnik
Hello,
About two months ago I discovered "unbromated" flour. I had never heard of this before nor did I know what it meant. So I did a little research about it and found out what the difference is. Based on what I learned, I decided to buy a bag of it to try. I made a focaccia using some of this and was really amazed at the difference. The focaccia came out soft and chewy (but firm). I was really happy with the results. A week prior to this I'd made a focaccia using what I'll call "regular" flour and the results weren't as good. The crust was rather hard and crunchy (kind of hard to chew).
So I guess I'm wondering if anyone else here uses unbromated flour? What your experience is.
Please let me know. Thanks.
Tory
I've been selling bagels at the local Farmer's Market for about 6 months, in another month we'll be closed for the season (darned Kansas winters!) But I though that I'd give a quick update.
I sell about 12 dozen or more bagels every Saturday (which takes me most of Friday to bake), I have a slew of regulars who rave about my bagels, and people love everything bagels over most other flavors.
I just sold my 2000th regular sized bagel on Sept 27th, and so far this year I've used over 450 lbs of flour baking all of the bagels and breads.
Here's a picture of my humble little booth, sporting the FRESH BAGELS banner I scored on eBay for only $20.
Bagel Booth
Maybe this is a well-known trick but I'm still patting myself on the back for thinking it up recently, and I want to make sure you all know about it:
Let your dough rise in an insulated cooler! I have a small soft-sided one that works great, but any small cooler would work. The yeast generates heat as it eats and multiplies, and the cooler holds it in, keeping the dough nice and cozy (but not so warm that it speeds up the action to the detriment of the flavor, as happens when you put it into a warm oven). I used to wrap towels around the bowl, but the cooler is easier and more efficient. Do not stick dough that you've just removed from the fridge into the cooler, though, or you'll just be keeping it cold. Wait until it warms to room temp and then place it in the cooler. Happy baking! bluesbread
Hi,
I just had a question on sourdough starters.
I was just wondering if there is any real difference in using liquid starter in place of a stiff starter and just adding more flour in the final dough to compensate. I feel like converting my liquid starter is a pain. Hehe, didnt mean to make that pun ;)
Anyway, if anyone has a recipe for a simple sourdough boule that requires liquid starter, do share. Thanks and happy baking!
Chavi
I guess there are two ways to look at it, 5 lbs of flour is the same as 5 lbs of wheat, but what is the yield? Like, how many cups of flour do you get from a cup of wheat berries?
Or, for baking purposes (and I do use my scale a lot), is it better to just weigh my wheat berries and then grind them and use that as my guide for making a loaf?
Consensus seems to be either use it IMMEDIATELY or have it wait a few days (more than three?)
I don't have a mill right now, but have been thinking about it for YEARS and now that I'm baking daily AND i make cakes, I'm wondering if it's more economical in the long run to grind my own wheat?
Melissa
For any who might be interested, I've detailed my latest foray into croissants and pain au chocolat here:
http://www.breadcetera.com/?p=117
Please note that the post is video intensive, so it might take a while to load.
SteveB
I've been experimenting lately with sweet baking and haven't done much bread unless we needed it. My daughter's birthday is coming up and I'm trying to find a chocolate cake recipe and another flavor that will appease the non-chocolate folks. I've also been trying out cookies by the gross. I didn't know how much it would limit my bread baking time. Add to that the fact that I've had a cold for most of this week and it pretty much means that I haven't wanted to bake anything at all. Add to *that* the fact that I still don't have a decent digital camera and taking all the photos with film and then developing them later on in the week once I have a full roll is a little frustrating when you want to share things right away. But this thing is so tasty that I wanted to share. Had to.
I love butter. Butter makes almost anything better. I'm finding out that it makes bread especially tasty. I wanted a recipe today that gave me the taste of butter in the bread as well as on the outside of it.
This is what I call my Buttery White Bread. It's moist on the inside without being too dense. It's strong enough to hold up to tomato slices. The crust is soft without being overly so. It's soft enough to go well with about any sandwich filling. It's about the perfect sandwich bread for us.
Only took me a month of trying to come up with the right recipe. :p
You Will Need:
3.5 cups of unbleached bread flour (I used Gold Medal as I'm trying to get rid of it)
2.5 teaspoons yeast
2/3 cup milk
1/2 cup water
1/4 cup butter
salt to your taste
Directions:
In your bowl, combine the flour and yeast. I used active dry that I knew was good. Make a well and add your milk, water, and butter. Comebine to form a shaggy mass. Knead until a coherent ball of dough; about 7 minutes. Rest for 20-25 minutes. Stretch your dough a little bit and sprinkle on your salt. Depending on your butter being salted or not, adjust to your taste. Knead the salt in for about 7 minutes. Rise twice. Shape into loaf and put in greased loaf pan. Bake in a 400 degree oven until a thermometer reads 200 degrees. Cool. Cut. Eat.
This is the first loaf that I'm really proud of. Now it's time to work more on artisan breads. :)