View allAll Photos Tagged sourdoughbread
The Swiss cheese fondue is traditionally prepared with a mix of half Vacherin and half Gruyere cheese (hence the name "Moitié-moitié", especially in the french-speaking cantons like Vaud, Valais, Neuchâtel,...), white wine, cornstarch and garlic.
Always happy to get one, at any season of the year, like today, shortly after the begin of the Spring. And we enjoyed it with freshly baked, home-made sourdough bread.
If that's not dedication for taking part to the Macro Mondays challenge?!... 😃
For Project 365 2022 Edition: Day 5/365
For 100x 2022 Edition: 3/100
Allergies woke me up early and wouldn't let me go back to sleep. Finally I got up and baked the two sourdough loaves I'd set in pans to rise overnight. Normally I would bake them the same day, but we keep the house cool around 20C in the winter so the dough doesn't rise as quickly. I used a loaf in this still life with a cone from a red pine, picked up on one of my walks. My office smells of oats, maple syrup, and sourdough. At least chronic congestion usually doesn't affect my sense of smell.
Thank you to everyone who visits, faves, and comments.
October 16th
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That's what the site where I got the recipe calls it. and, it's what I want in a loaf of sourdough bread.
I love the small to medium sized holes instead of the huge open airy ones... not sure how I lucked out with those when it is fairly high hydration dough. But, I did handle it as firmly as I could on purpose so it didn't stay all pouffy ...and, even popped a few big ones... although, it was impossible to roll so it became the 'Caddy Clasp' and some pinch and tuck at the end. Then, plopped unceremoniously into the banneton for an overnight in the fridge.
It has a soft crust ... due to the addition of butter ... sourdough aficionados would be horrified I'm sure, but I don't care. It's my go- to recipe now.... and, just a lovely light sour tang... perfect for me....
A big 'ten' for this one...
I have to confess, this week's theme was a good excuse to visit the local Fast Food, something I don't do often.
GROUP: LOOKING CLOSE...ON FRIDAY
THEME: BURGERS
SUBJECT: FROM THE "KING"
She made me the homemade version of my new favorite sandwich— tomato pesto grilled cheese on sourdough bread!! Rates as a ten!! And so does she!!
ANSH scavenger14 bread
Well, not cheesy enough really. It looks beautiful, is nice and soft if you can believe it ... and of course the jalapeños in there pack a punch. But, still not enough cheesiness for me....
It's a one day sourdough loaf. I think maybe why it is soft..plus..it really pouffed up .. but, It took alllllll day....
and, a fair bit of babysitting. Plus I made my life harder by mixing up a big enough batch of dough for two loaves ... and, I didn't want two plain ones... which meant grating cheese and chopping jalapeños... my hands were on fire.Yes, I know I could wear gloves if I had a pair around that were thin enough so that I could actually feel what I was doing...but, no... had to soldier on without. Then, of course I had to have it in two separate bowls...mix it differently, etc... I put the inclusions in after the second round of stretch and folds.... that was a ... hm...mmm ...let me think what it was. It was hard work dammit !! Just try including stuff in an already resistant dough.... there was a lot of trial and error and folding and squeezing and ..well, a lot of swearing too... but, I got it.
By the time it had risen it was way ahead of the plain guy....due to the 'vigour' with which I had to 'include' stuff I'm sure, as well as a bit of extra moisture from the jalapeños even though they were well drained and patted dry...
All told, I'm ecstatic with the loaf.... with the exception of it not tasting quite cheesy enough for me. I bet I could have sprinkled some grated cheese on top for the last few minutes of browning with the lid off the pot.
I purposely scored only deep enough to expose a nice belly ..no ear required for me. I prefer an earless loaf.
Oh, and.... the pot!! I do not own an oval Dutch Oven... and, decided batards are a better shape for slicing and using so had to get inventive. I was going to use a large casserole but, instead decided to try my turkey roasting pan.
It was perfect!!
Two layers of parchment ... middle shelf.....thin as the pan is compared to a Dutch Oven .... it turned out beautifully....
Sour dough bread slices, left out overnight and cut into squares 1/2 inch or smaller. Skillet-fried in 1/4 inch of olive oil, then dusted with salt, garlic powder, onion powder and parmesan cheese prior to shaking off the grease in a collander and finally being drained on a paper towel. Final crouton size less than 1/2 inch each.
from Dawson General Store
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... and, of course, to Mrs. Binns.... my 'starter' ...
That's right ...I jumped onto the bandwagon.....you know the one. The sourdough wagon. Or as some call it ...the Natural Leaven crew..... either way, you must create your very own starter or leaven with which to raise your dough ...instead of using commercial yeast.
It's been happening for years, of course ... but, I've resisted. Until now.
Didn't really want to get into it I guess; couldn't see the lure..... what:: (hahhaha... yeh, right, a fishing metaphor) ... I meant.... the 'allure'... didn't want to bother with the feeding and baby-ing of growing a starter...etc...
But.... now that I've done it... and, baked my first loaf of bread with it .... and it rose!! may I just say .. wow!! It was kinda thrilling.
First of all ...the sense of accomplishment; yes, I know, it's just a little thing really (to most people) in the overall scheme of things... but.....we should celebrate even small victories..(H. Jackson Brown Jr). and...it took a full 14 days of feeding and coaxing and finding a warmer place to keep her (thanks to Nina for figuring out she was too cold and thinking perhaps we should knit her a sweater) .... ....but, then... she finally did as hoped for, and almost expected ... she became a "Starter" .... and, then... using her in a recipe and fingers crossed for the two days necessary to produce a loaf ... baking it and waiting the full 6 to 8 hours before slicing ..... yes, I did wait but it was difficult.
My biggest cheerleader, Mister BumbleVee .. picked it up at least twice during the afternoon and marvelled at the aroma. He mentioned that it smelled even better than 'store bought' and couldn't wait for us to slice it.
We had our first slice buttered with supper ..but honestly, ate only bread for the first few minutes ... then, half way through... sliced another ... and mmmm'd and ahhhh'd some more.
It is the simplest of sourdough breads. But, it tastes amazing. Has a lovely chewy interior, a light crispy crackly crust that is difficult to explain ... and, the bottom is quite leathery ...
All in all.... I declare it a huge success. And, it is just the beginning of new bread adventures ...
Mrs. Binns will grow stronger and I will become more proficient in various aspects of this particular bread baking technique.... ... lots of unique bakes and interesting variations to try now....
Can you believe I just saw one for Lemon and White Chocolate Sourdough...I kid you not! See? ... right up the aisle of a baker....
Well, it reminds me of one anyway.
This is what the underside of my sourdough loaves looked like. Because I baked them in my turkey roasting pan.
Even with a few layers of parchment they got browned in the pattern on the bottom of the pan. Quite cute.
If I bake any more bread this week...I have to give it away...there is just no more room in the freezer for any more 'stuff' ....
Dungeness Crab, dipped in lemon juice and butter, eaten with SF sourdough bread and Chardonnay, and accompanied with (not shown) panko covered roasted Brussel sprouts and Caesar Salad.
Terrific oven spring - dough was only 2 inches high before going into the oven - I feared the worst, but was happily surprised with this result.
sourdough-1-6417
For Project 365 2022 Edition: Day 6/365
For Project 100x 2022 Edition: 4/100
I've had two of these vintage Matchbox cars since I was a teenager. The other is a Rolls Royce Silver Ghost. They have collected dust around my desk for at least 40 years, so they're far from pristine. For the past several years they have occupied a precarious windowsill above my desk, sometimes getting bumped when I open the window. They are so familiar I hardly see them, but I wouldn't want to keep them packed away. I've never photographed them before. Now is the time, for Project 100x, a whimsical voyage.
I used to have two more: a white 1911 Ford Model T and a green 1931 Cadillac. Both have fallen victim to my careless ways and broken or gone missing over the years.
Thank you to everyone who visits, faves, and comments.
Sliced sourdough bread with Balsamic and Olive Oil dip. A homebake classic.
#singapore #appetizer #sourdough #sourdoughbread #toast #italian #evoo #balsamic #delicious #yummy #edible #foodphotography #gourmet #covid19 #circuitbreaker
Watch your knuckles and finger tips. Don't carelessly cut hard bread with a knife like this. Pay attention.
Photo taken for Macro Monday's weekly theme. This week's theme is EDGE.
One of my bread loaves I made on Saturday. I made the cutting board, too.
One of my favorite: a little wine, the bread dipped in olive oil and balsamic vinegar.
The cutting board is made of blood-wood and maple.
What to do when you are under 14 day self isolated quarantine?
Bake, like many others are doing resulting in shortages of flour and yeast.
Baking Yeast Trivia:
AB Mauri in Calgary produces yeast under the Fleischmann label for western Canada from Manitoba to British Columbia and the Pacific northwest down to northern California.
90% of the yeast produced for baking needs in Alberta & British Columbia comes from the AB Mauri Calgary plant.
The plant was working at 25% over capacity until last week trying to keep up with all the COVID-19 stay at home would be bakers.
Mauri has 7 manufacturing plants in North America, 2 in Canada, 4 in the US and 1 in Mexico. World wide they have 52 plants. The company headquartered in Peterborough, United Kingdom, is a division of Associated British Foods (ABF).