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Baguette Traditional - Fromartz Recipe - Chews Wise. By Samuel Fromartz This recipe may be intimidating, but, hey, who isn’t up for a challenge? Experienced home bakers will likely recognize the steps, which took time and patience to develop. I had been drawn to the baguette a decade ago, then gave up thinking it was impossible to reproduce in a home oven. But over the past couple of years I went back to it, tried different techniques and then finally arrived at a recipe I was happy with.

Beginners will need to be patient—to start baking bread with this recipe is like jumping into calculus after third-grade math. Should you decide to skip the DIY apprenticeship and go directly to the recipe below, results may vary. And welcome visitors from Wild Yeast Blog's yeastspotting. 2009 Culinary Salon. Bread display wins Gold! | The Fresh Loaf. On Saturday the 7th at 9pm I started mixing my first dough and began my overnight bake to have fresh bread out for my display at the 2009 culinary salon.

As the night progressed I created my take on the epi loaf, guinness and barley bread, ciabatta, palmiers, croissant, danish pastries, 5 grain buns, 5 strand challahs and my centre piece. I set up the display around 6 am on sunday after a relaxing night bake. Judging began at 8am and i was allowed back at 1pm. I arrived with much anticipation and found my peice awarded a 1st place standing in my category!. Gold! I took some pictures of my work space at the college for everyone to see. A couple doughs getting fermented The Deck oven I use. Palmiers Getting rolled out My take on the Epi Baguette Crumb Me and Chef Bucher( my instructor from europe)

Sourdough enriched bread. I'm still a sourdough novice but a restrict sourdough purist. :-) Of course, I usually add baking soda and powder to sourdough cookie batter or cake batter that can save old sourdough starter. However, I try not to add yeast when I bake 'bread' using sourdough. It was a great experience for me to get to know this web community and see marvelous sourdough bread that home bakers worked so hard.

Most bread did not look like a standard of that amateurs could bake: they've really set a high standard for a newcomer like me. Their bread has been a great inspiration to me for last 8 months and I learned a lot from this community. But one thing that I've eagerly wanted to know was whether sourdough was good source enough to make enriched bread. I could find some enriched bread made out of sourdough but adding yeast to it, not the amount of a pinch but as the same as to usual yeast bread. If you want to look a glance at my recipe ... 1. I hope you enjoy my sourdough ensaimadas~ Lidia's Italy: Recipes: Taralli. Serves: 30 taralli The tarallo is a traditional Neapolitan bread, the dough for which is shaped into rings, then boiled briefly before being well-baked until crispy.

You can think of taralli as a bread, roll or cracker—sort of like a very crunchy Italian bagel. Taralli are enjoyed with a piece of cheese; they are nice to take along on a picnic or fishing trip, teething children love to nibble on them and they are always present on the holiday table. They last for days without spoiling, and may be quickly “revived” by dunking them for a moment in soup or wine, or incorporated into a juicy tomato salad. There is also a richer version of taralli, made with lard and seasoned with crushed black pepper, which are topped with toasted almonds before baking. 2½ teaspoons dried yeast1 cup dry white wine, warmed to body temperature¼ cup extra virgin olive oil3¾ cups unbleached all-purpose flour, or as needed1 teaspoon salt1½ teaspoons cracked fennel seeds vegetable oil for the baking sheets.

WW Laminated Sandwich Loaves with Sourdough - want some golden bricks to your profile? Sending this toYeastspotting.Click here for my blog index. I am glad that my post on laminated sandwich loaves got a lot of interests, here's a variation on that formula. Changes I made this time:1) In the main dough I used 103g of ww flour and 258g of bread flour, rather than 361g of bread flour, which brings the ww ratio to be 20% for total formula.2)Did two folds (one 4-fold followed by a 3-fold), rather than 3 folds (one 4-fold followed by 2 3-folds)3)Used differnt tins.

For the "golden brick tin" (which is quite common in China), I used 3 groups of braids, each group weighted 120g (for all 3 strands together).Before proofing After proofing For my new mini Chinese pullman pan, I used one group of braid, weighting 225-250g for all 3 strands together. Everything else remained the same, the mini loaves were baked uncoverd. The "golden brick" was baked covered, to create ...well a brick. Crumb is still very open, but one less fold lead to less holes, but each hole was larger. Matcha Croissant with Sourdough Starter - and red bean filling for some. Sending this toYeastspotting.Click here for my blog index. Haven't been blogging much lately, but actually baking a lot. Ever since I started making laminated breads, they have become my signature gifts to people. This batch is for some family friends.

Since they are Chinese, I thought it would be nice to add some Asian elements -- mixed matcha powder into the dough, and used red bean filling for some. Matcha Croissant with Sourdough Starter(Adapted from ABAP)Note: for details and tips on making croissants, please see this post & this post. -levainstarter (100%), 35gwater, 59gbread flour, 105g 1. mix and leave at room temp for 12 hours. -final doughbread flour, 422gwater, 148gmilk, 128gsugar, 68gsalt, 10ginstant yeast, 7gbutter, 21g, softenedmatcha powder, 16glevain, allroll-in butter, 287g 1. Lately I got some question in terms of the "right" dough consistency of laminated breads. 1. 2.

For this batch, I used 148g of water (in addition to milk). Pan de Muerto. Un pan hecho para alimentar difuntos, es algo que no vemos todos los días. Les presento al Pan de Muerto, un aromático producto gastronómico que está directamente asociado al Día de Muertos, una de la celebraciones más interesantes y representativas de la cultura mexicana. Con este post me sumo al Día Mundial del Pan (World Bread Day 2009). Ingredientes: 250 gr. de harina 7 cucharadas de azúcar45 gr. de manteca (mantequilla)1/3 taza de leche 1 huevo 1/2 cucharada de levadura seca 1 cucharadita de esencia de azahar 1/2 cucharadita de sal Preparación: Colocar la harina en un bol y poner la leche tibia en el centro, incorporar la levadura y disolverla con los dedos.

Agregar el resto de los ingredientes, mezclar y amasar hasta obtener una masa consistente que no se pegue en las manos. Separar 3/4 de la masa y formar una bola para la base del pan. Cortar el resto de la masa en 8 partes iguales. Hornear por 7 minutos al máximo, luego bajar el horno y cocinar hasta que esté dorado. My Mom’s Famous White Bread. Growing up, we never had store-bought bread. My mom always made bread and was a bit famous for it. [Yes, Draper friends, this is the recipe.] Of course, I didn’t really appreciate the time and effort it took her to make bread every.single.Saturday. But church friends, family friends and neighbors gushed over the bread and sometimes conveniently stopped by on Saturdays around 3, right as it was coming out of the oven. I’m not as amazing as my mom and don’t make bread every weekend. And when I do make bread, it’s usually my whole wheat flax bread because it’s so darn easy (not that this recipe is really hard).

But sometimes, I gotta have mom’s white bread…. When I’m feeling homesick, I make this. Alright, now that I’m all teary and dearly missing my mom, let’s get to it, shall we? First, you need good quality bread flour. I use a Bosch Mixer, but any mixer with a dough hook will work. In the mixer, combine 1.5 T yeast, 1/4 c sugar, 2.5 c of the bread flour, and 3 c very warm water. Poof. Crusty Bread. Jan. 1, 2015: Just released. Instructional video for the Crusty Bread recipe. Crusty Bread 3 cups unbleached all purpose flour 1 3/4 teaspoons Kosher salt 1/2 teaspoon Instant or Rapid-rise yeast 1 1/2 cups water In a large mixing bowl, whisk together flour, salt and yeast.

I must begin by saying where the recipe originated, if in fact it originated anywhere...really. Remember before beginning to create, that this bread is highly forgiving. You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot. In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast. Whisk the flour, salt and yeast together. Add 1 1/2 cups water. Mix in the water. That's it! Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. After 12 hours the dough will look like this. Meet my blue Le Creuset. Now, please disregard that this dough has stuff in it. Hasselback Garlic Cheesy Bread. Hasselback Garlic Cheesy Bread First thing: this Calphalon Giveaway ends on Friday!

Enter enter enter! Second thing: this bread is the bomb. Last week, I got some evil Kerrygold Samples in the mail. Basically, it was a box filled with cheese and butter. Aw, shucks. What is a girl to do? To prevent myself from inhaling it all in a 24 hour period, I put some in the freezer, but then immediately thought of this bread I’ve been wanting to make.

They hang out in my booty. {TMI? This bread is the very reason why I run. And believe it or not, this is super simple to make! So, that’s all the info you need to know, m’kay? First thing you’re going to want to do is grab all your ingredients. Into a mixer bowl, add in your water, yeast and honey. Once your yeast has gotten foamy, stir in the salt and the flour in 1/4 cup increments. One hour later, I got me some purdy lookin’ dough! Punch that dough down and divide into two equal balls. Cover with plastic wrap and let it rise for 30 minutes. Hello, lover. Baking Makes Things Better: Lunchbox Bakes – Spinach + Feta Plait. We ripped apart and ate this bread with a little bit of butter – it was delish! It’s easy to make as there is no yeast required or kneading involved. 100g chopped frozen spinach, thawed2 cups self raising flour3 teaspoons chopped thyme1 cup grated parmesan150g feta, crumbed3/4 cup milk Preheat the oven to 200°C and line a baking tray with baking paper.Using your hands, squeeze out the excess liquid from the spinach.

Sift the flour into a bowl. Doesn’t that look yum? Bread without a timetable. It has been way too long since I baked a loaf of bread. You see, I went on a bit of a bread-baking bender after taking a class a couple years ago. There was White Batter Bread and Chocolate Orange Bread, a Fougasse, a Pumpernickel (later updated to my now-favorite Russian Black Bread), darling Bretzel Rolls, ever-so-popular No-Knead Bread, homemade English Muffins, a Potato Rosemary Bread (nom), an Italian Bread that felt like it took 100 years to make, oh and then some miniature Soft Pretzels, and this doesn’t even include the insanehomemadepizzabenderthatfollowed.

Is it any surprise I took a little break from bread-making for a while shortly after I started by yeast by the jar? Nevertheless, it took something new and different to lure me back, something it would be near-criminal not to share. Given all of these really specific instructions that tend to span just about five hours, no wonder, really, that almost 50 of you told me that baking bread was your biggest cooking phobia. 1. 2. Focaccia Recipe : Anne Burrell. Directions Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes. In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Coat a jelly roll pan with the remaining 1/2 cup olive oil. Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Put the dough in the warm place until it has doubled in size, about 1 hour. Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top.

Oh baby! A Braided Strawberry Rhubarb Cheese Danish. This week blows... Actually I take that back... the past 2 weeks have blown. My husband worked 65 hrs week 1... then this week... he has worked 80 hrs. In 14 days he had 1 day off. The hours don't include his commute time. In total he has been away from the house a staggering 87 hrs this week and 72 the week before. We are one of those couples that does everything together... in 12 yrs we really only spend the daytime apart during working hours. When he gets his first day off... As if my anxiety about leaving the kids isn't enough, Mads has never had a night away from me in her 9 months... in fact the longest I have ever been away from her is 3 hrs while I was volunteering at my oldest son's school.

So on top of that guilt... When I want to really impress him or make him something special... I used to use store bought pastry which I always had on hand... but now I know how to make my own puff pastry!! Well.... a swarm of hungry sales people snached every last one up and he didn't get ANY! Crusty French Bread Recipe - Food.com - 101476.