An evaluation of bread braiding videos. Discovering Sourdough - Sourdough, sourdough, sourdough, oh yea, sourdough! Leftover mashed potatoes are a good thing when it comes to baking. I used potatoes and flax seeds to help keep the bread moist for a longer period of time. It really works. I also used the double hydration technique to obtain a nice spring and crumb with a lower protein all purpose flour.
Here ya go… Continue reading Potato Flax Sourdough It’s that time of year for baking with pumpkin and squash! (By the way, I cheat and use any squash that has bright orange, mealy flesh, the kind that bakes up thick and creamy instead of watery and stringy) Continue reading Pumpkin Muffins and Walnut Pumpkin Bread For the third year in a row, the folks who put together Kneading Conference West, did a wonderful job. It was also great to see baking instructors from past conferences, Scott Mangold of Bread Farm, Continue reading Kneading Conference West 2013 Okay so I did something amazing this morning.
This is a companion post to the post Fig-caccia! I baked up some pita pocket breads today or flatbread. How to Make Naan in the Oven. I used to have to head to my favorite Indian restaurant for naan. Then it came to the supermarket. Now it’s in my very own home. Naan is a leavened flatbread that is baked in a clay tandoor oven. No tandoor here, so we’ll be baking this naan recipe in my conventional oven instead. The first time I decided to make naan I was a bit intimidated. Perhaps is was that the naan I’d been eating had always been served next to a bowl of my favorite masala at Chapati in Northfield.
Alas, I no longer have friends going to Carleton or St. Don’t flip the dough when you’re rolling it out. Start by sprinkling yeast over warm water and letting it sit. While the yeast is hanging out, whisk together flour, sugar, salt and baking powder. Add in the oil and the yogurt. Using your hand (I suppose a food processor would also work well for this), mix until crumbly. Knead the ball of dough until it is smooth. Once the dough has risen, it’s time to bake. Roll the flour-dipped balls out into ovals. Multigrain Pan Bread -the new favorite bread. After last week’s super crusty bread, we decided to give our jaw a break with pan bread this week. Don’t get me wrong. I love crusty artisan bread but from time to time, you can’t help craving softer pan bread.
I’ve got Michel Suas’s Advance Bread and Pastry cookbook for a while now but haven’t made many things from it. So far, I have only made wholewheat croissant. I think I’m addicted to buying cookbooks. Flipping through Suas’s book, I came across Multigrain Pan Bread. I also like Suas’ approach on preparing soaker. . - Grain soaker with lots of water that needs to be mixed with other ingredients at the beginning of the kneading. . - Grain soaker that needs to be drained and incorporated into the dough after the gluten has developed. Another interesting thing with the recipe was that it used 5 different flours in the formula; bread flour, whole wheat flour, rye flour, semolina flour and rice flour.
This is great tasting and healthy (at least, I’d like to think so) bread. Note: Pre-ferment. Roasted Garlic Bread. This is a bread I’ve had on my list for a while, and now I’m wondering what took me so long. Besides looking pretty, it’s heaven on earth for garlic lovers. That would be me, and this summer I’ve been lucky to have a virtually unlimited supply of garlic from my brother-in-law’s prolific garden. I’m happy to share this loaf for the World Bread Day event hosted by Zorra (1x umrühren bitte). The recipe comes (with a few adaptations) from one of my favorite baking books, Maggie Glezer’s Artisan Baking. Whether you are a beginning baker or an old hand, I think you’ll love the meeting the farmers, millers, and bakers profiled therein who share a wealth of baking knowledge, skill, and recipes.
A dusting of flour is needed to protect the parsley from burning, but most of it can be brushed away after baking to bring the green leaves into the light. Roasted Garlic Bread (Adapted from Della Fattoria’s Rustic Roasted Garlic Bread in Artisan Baking by Maggie Glezer) Yield: 2 loaves Time: Method: Method: 8 Mesmerizing Food Videos. I love pressing my face against the window pane at dumpling joints where you can watch the professional dough handlers at work. The combination of the everyday alchemy of food plus the sure hands of a professional is hypnotic. The seemingly magical properties of gluten and dough can keep me entertained for ages, but so can the quick kitchen grace of someone like Jacques Pépin, who makes daunting pro-chef techniques look easy. Check out these 8 mesmerizing food videos. Then tell us: what food videos do you love to watch? Leave a comment and let us know.
Jacques Pépin Galantine This is the ultimate Pépin clip, in which he totally debones a chicken and forms a galantine in less than 10 minutes. Next: Hand-pulled Noodle Technique » How to Make Your Own Pancake Mix. Pancakes from scratch just taste better than mixes in the stores but when you’re in a hurry, who has time for scratch? We’ll tell you how to make your own gourmet buttermilk or sour cream pancake mix so that you can have great “from scratch” pancakes when you are in a hurry. It will have more buttermilk or sour cream than the store mixes and so will taste better. Add some tasty inclusions for a real treat. Choose to make either a small, medium, or large mix. The ratio of ingredients is the same. Use the pancake mix as a base mix for by adding fruit, nuts, baking chips or more. Combine all the ingredients and whisk together to distribute evenly. You can buy buttermilk powder in your grocery store. To use your mix: 1.
Variations Here are 20 mixes that you can make. Gourmet Chocolate Chip Sour Cream/Buttermilk Pancakes (Add mini milk chocolate chips). In some cases, you will want to supplement the fruit in these mixes with additional flavor. Wissenshunger - Pumpernickel - das dunkelste Brot der Welt, 07.05.2007. Barrie Cullinan Baked Goods - Austin, Texas. SFBI: Advanced Bread and Pastry Home. Soft Wrap Bread. I blindly made this bread for a dinner that I had been looking forward to for a long time. To be honest, I made this wrap-style bread myself (instead of buying it) because there isn’t a good bakery close to me and I didn’t want to eat cardboardy, stale pitas for dinner.
My hopes weren’t very high for this bread – it was more like a means to an end. But all of that changed. When I tasted it. Amazing. That’s all I have to say. I don’t have adequate wordage to describe how delectable this wrap bread truly is. *Update (6/10): I’ve made this bread too many times to count since originally posting it and wanted to share that I now almost always make it with whole wheat flour (usually white wheat flour because that is what I have on hand to grind).
This recipe works best with instant yeast because it dissolves during the kneading process, so you don’t have to knead liquid into the dough. Ingredients Directions Place 2 cups of the flour into a bowl or the bucket of a bread machine.