View allAll Photos Tagged bread
Since I've already done a 365 photo project, this year I'm learning to bake great bread. Rather than A Loaf A Day (egads!), I set a goal of baking 100 loaves with no specific timeframe. You can follow along on the blog I made for it at anirama.com/100loaves/. I'm up to number 8 as of 1/11/12.
This image is of my second loaf of the project - my first attempt at ciabatta. The flavor and crust were excellent, but I folded raw flour into it during the final stretch and fold step. The raw flour didn't get absorbed into the dough and made a rather nasty ribbon of flour through most of the loaf. That's why I'm learning to do this right.
I won't be putting all the blog pictures on my flickr account, but do be prepared to see the best ones in this stream.
I gave my son a breadmaker for his birthday, Dec. 22, so he made a loaf of bread on Sunday. It was very good!
For the All New Scavenger Hunt #17 - Christmas baking. I had intended to make gingerbread on Saturday, but unexpected company scuttled those plans, so this will have to do!
First attempt at a full loaf of bread. Bread recipe from French Food at Home on Cooking Channel. Really pretty easy and using a dutch oven in the oven. Maybe crab tomorrow night to go with it! ;-)
BREAD 2PSXstrtn[crp
'The home-like loaf
General Baking Company
'Good Housekeeping Magazine' September 1931
Wheat and rye loaves, the hand prints were done using egg yolk spread out on a plate to dip my hand before pressing it onto the dough.
ricetta/recipe anche su www.amiciincucina.it
dal libro:"Snack Food" di Giorilli
Ingredienti:
200 gr di Biga con 18/22 ore di lievitazione*
1 kg farina 0 (W320 P/L 0,55)
30 gr lievito birra
22 gr sale
150 gr latte
200 gr acqua
400 gr carote
Il giorno prima impastate la biga ( io l'ho fatta con 180gr farina forte, 90 gr acqua, 2 gr lievito birra) e lessate le carote.
Il giorno dopo impastate la farina con la biga e i liquidi in cui avrete frullato le carote. Per ultimo aggiungete il sale.
Impastate circa 15 minuti poi mettete a riposare in luogo protetto per 30 min coperto da un nylon.
Ho ottenuto, dopo questa prima lievitazione circa 1,942 kg di impasto che ho diviso in 8 parti, formando dei filoncini.
Li ho disposti in 2 teglie foderate di carta forno con la chiusura verso l'alto e ho coperto nuovamente.
Dopo 30 min ho capovolto i filoncini e lasciato lievitare ancora 1 ora coperti.
Ho portato il forno a temperatura 220°C ventilato e ho aggiunto poco prima di infornare una teglia di acqua , sopra.
Poco prima di infornare ho spruzzato con un po' di acqua e spolverato con semola.
Ho cotto una teglia alla volta per 20 min poi ho tolto la teglia con l'acqua e cotto altri 5 minuti.
Le indicazioni del libro erano precise , unica differenza è che io ho ottenuto un impasto iniziale abbastanza sostenuto... la cosa mi ha colpito perchè solitamente le ciabatte hanno impasti molto idratati..
Non li ho ancora assaggiati perchè saranno la merenda dei mie figli , imbottiti con porro, zenzero e gamberi.. come consigliato sul libro .
Now that I have realised that soda bread is so easy to make, I have started making it all the time. It's only a shame that I didn't appreciate this years ago. Complete with the 25 minutes baking time, it is easy to be done in 35 minutes.
400g plain white or wholemeal flour
10g salt
4 tbsp baking powder
300ml buttermilk / thin yoghurt / milk, or a mixture
Rye flour for dusting (optional)
1. Preheat the oven to 200ºC
2. Mix together the dry ingredients in a bowl
3. Add the liquid and mix together into a dough
4. Knead the dough a little and divide into two
5. Shape each half into a round, flatten to a cylinder about 5cm thick and cut a deep cross into the dough.
6. Bake for 25 minutes
Tassajara is a well-known Zen Center nestled in the mountains not far from Carmel. This is a first edition of the "Tassajara Bread Book, " which is a California "landmark collection of baking recipes for the novice and the experienced baker alike." The text teaches to appreciate all the steps involved in making bread, from selecting the ingredients to serving the baked goods. All is interspersed with zen teaching and a focus on mindfulness.
delicious, chewy Italian bread with a great, crackling crust!
recipe from America's Test Kitchen Family Baking Book
blogged @ howtoeatacupcake.net
Original (foreground) and redux (background). Adapted from Prairie Home Breads: 150 Splendid Recipes from America's Breadbasket by Judith Fertig.
yummysmells.blogspot.ca/2013/01/cracked-wheat-bread-two-w...
We have just returned from an unscheduled trip to Virginia for a very sad occasion. It just felt good to return with a posting of a bread recipe. I made this loaf just a day before we unexpectedly had to leave, and we took it with us for the trip. It's a nice comforting loaf that I will make many times in the future. Here is the recipe.