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Holy shit, I made bread. And then cut it with something that isn't an actual bread knife, oops. But hey, bread!
Rebaking converted the soft crust to a thick and crunchy one, but it left the crust heavily blistered. The crumb was terrible. I think I need a much longer proofing time.
Sunnyvale, CA
Here's a change of pace: my first loaves of pain de campagne, Madame Doz. Bernard Clayton's recipe.
It took three days to make. Starter, plus levain, *and* dough. But it's so worth it - soft, rich crumb; gentle crust; keeps for days.
Baskets, bags, and boxes: containers often go unnoticed. Make a photo focused on the container rather than the contents., post it then Tag it with #TP796
too obscure? I attempted to show shape and characteristics of the space with shadows
_MG_8426bw+OCF 1/128 with snoot
With St. Patrick's Day close by I thought I would make something to go with that Holiday! I had never tasted this bread before( that I know of ) and it is very very good I have to say!
I left it plain because we wanted to use it with our meals rather then more of a dessert style ! Super simple recipe to!
Irresistible Irish Soda Bread
( Allrecipes)
Prep Time: 15 Minutes
Cook Time: 1 Hour 10 Minutes Ready In: 1 Hour 25 Minutes
Servings: 12
"Try this tried-and-true recipe for plain Irish soda bread with buttermilk that is a snap to prepare. Make it early in the day, as it tastes best after sitting for a few hours."
Ingredients:
3 cups all-purpose flour
1 tablespoon baking
powder
1/3 cup white sugar
1 teaspoon salt 1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.
Might not look like french bread, but it did taste like it. The egg wash I put seemed to make it a lot darker than it should. Also, the loaf was shorter than it should have been, so I had to leave it in the oven longer for it to fully bake.
My wife challenge herself today in creating a new folded bread. It was very tasteful (I don't dare to tell otherwise ...) and probably a recipe which will evolve over time ....
Well, this time the shot was quickie, not much happend today, but tomorrow we go to the west coast to watch my buddy swim around Vendsyssel - 48 stages of 10 km in high sea. He is hardcore ....
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A man quarrels for his place in the queue to one of Aleppo's bakeries.
November 2012, Aleppo, Syria.
In late Autumn and Winter 2012/2013 there was little bread available in the city. People stood for as long as 12 hours, in low temperatures and in rain, throughout nights in order to have chance to buy bread for their families.
Only the strongest could do that, the weak had no chance of withstanding such conditions. So the weak walked hungry while the strong ate.
Situation with bread got improved in early Spring once FSA started supplying some flour to the city.
I am perfecting my baguette technique. So far I have the crust down really well. Shaping could be better.
Why buy bread when you can make bread better and without preservatives? Heh, dough rises much faster in Boulder than it does in Lincoln.
This is absolutely my favorite recipe so far from King Arthur Flour's Whole Grain Baking. It was moist and delicious.
Irish Soda Bread made from a recipe given by Carmen, or Baking is my Zen. www.flickr.com/people/bakingismyzen/, and it was really great with the Irish Stew.
Recipe: www.valeehill.net/2012/07/recipe-vegan-banana-bread.html
This was a favorite with my 80+ year-old former father-in-law. He was not usually an openly complimentary sort but told me it was the best banana nut bread he had ever had. You can bet I baked and gave it to him for every possible special occasion. :)
Fromartz recipe: www.chewswise.com/chews/baguette-traditional-fromartz-rec...
But not nearly as good :(
Spring sunshine on today's bread: 20% Spelt, 10% Rye and with a tablespoon each of honey and red miso paste. Very tasty indeed.
You just haven't lived until you have eaten deep fried bread. Injected with butter and dropped into the hot oil after the turkey is done frying. Can you say HeartAttack?