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This generally complete bread oven, built c1930 by Barron’s Engineers of Tooting was used by the Co-op at Helpringham, Lincolnshire, in a purpose built outbuilding from 1948 until possibly the early 1970’s. The owners of the old Co-op need to convert the outbuilding and wish to remove the oven, but do not want to see it scrapped. This large cast iron oven is 2.2m (H) x 1.6m (W) x 3.4m (L), stands on two brick plinths and has a brick built hearth and chimney. The owners would require a contribution of £3000 to make good the building after the new owner removed the oven. For further details please visit bit.ly/qXlmrm
A recipe I cooked for the second time, today taking photos of the process.
Blogged at illawarrafoodreviews.blogspot.com/2009/05/recipe-and-phot...
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Barbari bread-Iranian flatbread that's delicious! cheap too $1.50 for all that bread. Damavand Market, Fremont and other places in Fremont.
I've made these a few times before, but never got the slashing to work, and never taken pictures. They split a little bit. I think I let them rise slightly too long.
Bread baked on February 1st, 2010 using Reinharts Lean Dough recipe from "Artisanal Bread Everyday". Without a doubt the best result I've ever gotten out of bread. A crisp, brown crust and custardy, flavorful crumb. I'm going to try this again next weekend and see if allowing a second day of rising in the fridge will increase the flavor significantly enough to make it worth the wait.
I baked this bread using a variation of the Butternut Squash Bread recipe I found on www.cookingbread.com/. It's a great website and I have had a lot of success with the recipes provided. For this I substituted Acorn Squash and used double the wheat flour instead of adding rye. Next time I will add more squash to the mix.
One of the loveliest food markets I have ever been to in the small town of Revel in Languedoc. The market is held every saturday morning (at least in summertime).
We went on a day trip to Ha Long Bay. On the way from Ha Noi, there were a number of women selling bread along the highway.
I have a soft spot for enriched bread such as brioche but of course they are better suited for special occasions. When I set out to make this ricotta bread, it did not occur to me that I'm making such a rich treat. But now that I think about all the butter, whole milk ricotta, and egg that went into the dough...well, of course this is rich.
But it is soooo soft and milky and buttery with an almost flaky crust. Unbelievably tasty!
Recipe is available at Real Baking with Rose Levy Beranbaum. Read more about it at Dessert By Candy.
Bread molds are usually of the white fuzzy or green fuzzy variety. The house has apparently been infested with a yellow variety, likely from my work where I first started seeing this color of mold showing up on bread. Spores must have hitched a ride on my clothing. Doesn't speak well of the environment where I work.
This was one of the first loaves of bread that I made with the seam completely on the bottom. Yeah! I think I'm improving. I think I rolled this one pretty tight too, because it rose higher in comparison to others.
I picked up both the pain du verger ($350/$5.75) and the much written about baguette aux noix ($3.50).
The cinnamony moist fruit studded bread was lovely, neither sweet nor cake like; the walnut bread on the other hand was mediocre: dense, lacked the promise of levain character, and fell flat on the palate. Insert disappointment here.
Lemon Bread recipe on Smitten Kitchen's blog at smittenkitchen.com/2010/05/braided-lemon-bread/?utm_sourc...
Her's is much prettier than mine - especially since mine split open at the seams during baking - but it still tasted delicious! Thanks Smitten Kitchen!