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Candace visited and thought we should bake the NYT no-knead bread (which she makes weekly!) - it's amazing!
The loaf on the left used ascorbic acid powder as a dough enhancer; the one on the right used (less successfully) an equal amount of acetic acid (vinegar) as part of the liquid content of the dough.
SOUTH CHINA SEA (Feb. 23, 2010) Aviation Ordnanceman Seaman Megan Alascia wraps fresh baked bread in the galley of the aircraft carrier USS Nimitz (CVN 68). The Nimitz Carrier Strike Group is conducting operations in the U.S. 7th Fleet area of responsibility. (U.S. Navy photo by Mass Communication Specialist 3rd Class Nichelle Noelle Whitfield/Released)
Crisp butter bread – delicate, delicious, crunchy crust surrounds a tasty and moist crumb.
Olive oil bun – the exterior was a little on the hard side, the interior was dry and rather pedestrian.
Bread and Pebre
Boragó
Santiago, Chile
(October 28, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Using a rolling pin to roll the dough into an oval shape, place the sausage in the middle, cut both side of the dough into strips, and place half of the cheese slice over the sausage. Fold the strips alternating the left and right over the sausage.
Sausage Cheese Rolls with Hand Knead Instruction.
on
I experimented a new flour mix today. I could not find coconut flour in Singapore. So I used desiccated coconut instead.
Flour mix
10% potato starch
10% corn starch
10% arrowroot flour
30% hazelnut
20% brown rice flour
10% desiccated coconut
10% oat flour
Initially I had wanted to use 20% coconut. Likely I reduced to 10%.
The rest of the ingredients are
2 eggs + 1 yolk (the extra yolk is optional)
3/4 cup almond milk
1 1/2 tsp apple cider vinegar
2 tbs honey
5 tbs extra virgin olive oil
1 tsp ground ginger
1/2 tsp salt
1 tsp xanthan gum
1 tsp heaped active dry yeast.
Added 1 cup mix of sesame seeds, pine nuts, melon nuts, cranberry, wolf berry, rasins.
I'm adding ground ginger in my breads as it has anti-inflammatory benefits.
The bread taste sweeter than the others that I've made. The coconut taste stronger than the hazelnut.
Most GF baker's who blog have recommended to use 70:30 or 60:40 ratio of grain flour to starch in the flour mix. I've read a book which does not use starch at all. I havent got the guts to try it yet.
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We bake our own bread. Well, 'we' is usually 'I' , but I've taught E a lot of the steps, so he can step in if I can't do a part of the process.
It takes 8-9 hours in total, depending on rising time/humidity/magical bread science I don't understand yet, but since 6 or 7 of that is rise time, it doesn't really chain me to the stove. And it's really, really good, if I may say so.
Art inspired by my film of the same name. It was originally supposed to be a response to a university brief about the 3 greatest things but instead it just turned into a great desire to make a film based around super powers of a bread nature! I'll link the film soon.
No-knead bread and the vessels used to bake them, a recipe from Brother Jim and based on a method in Mother Jones.
Posted by twitter.com/noktonlux
Daily bike round. Daily Fresh Bread at "Bread, Espresso &" from 8am.
iPhone 4
I talked a bit with Forrest about what the consistency of the dough should be. He agreed that the bread was probably a little too dry. I took it out of the oven, added a tiny bit of water to it (maybe a tablespoon?), mixed it up until it was doughlike, then put it back to rise some more.