Post Fair Roundup

15 09 2010
Ribbons

Fresh baked ribbons

I submitted six different breads to the LA County Fair this year, most if not all of which I’ve posted previously on my blog. I’d heard from someone who works for my parents that I’d gotten two third place ribbons and one second place ribbon, and my ribbons arrived in the mail today so I can confirm the results. The Whole Wheat Panmarino and Pain de Campagne both received third place ribbons while my Cinnamon Swirl Walnut and Raisin bread received a second place ribbon. I did better than I expected, but not as well as I’d hoped of course! I’ll have to go back next year and come home with at least one first place. Unfortunately I wasn’t able to make it to the fair while the breads were still up to see my competition, so I’ll just have to guess. So, as said I think I’ve posted these before but here they are again celebration of the results at the fair!
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Sourdough Wheat Panmarino

9 08 2010

Sourdough Panmarino

Sliced Panmarino


I’ve made panmarino before using Peter Reinhart’s recipe from Bread Baker’s Apprentice, this time I kept the concept the same and used my own recipe. I’m submitting some breads to the LA County fair this year and was looking for something interesting to make in the whole wheat category, and the panmarino seemed like a good choice. It also seemed like it would be a good bread for a hike, two birds with one stone! I should also note, I bumped the salt content up slightly for the hike, I’d suggest .4 or .5 of an ounce instead of the .6 of an ounce. It tastes good with the .6 though it may be a bit salt for some peoples’ taste, however that salt tastes yummy on a sweat inducing 7 hour hike!
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Sourdough Banana Walnut Bread with Caramelized Banana Slices

21 07 2010

Banana Walnut Sourdough

Slices


I’ve made strawberry banana bread before (and actually have a new modification on that I need to finish testing and post!) but this time I was looking for something that provided more of a hybrid between yummy sourdough breads, and great quick breads. So this time I went for just bananas as a source of hydration in the dough (the riper the better!), walnut butter for the richness of color and flavor it adds, and the real secret to what makes this the best banana bread I’ve ever had: caramelized banana slices. Most banana bread has good banana flavor throughout the bread, but this one has that PLUS delicious little slices of banana heaven scattered throughout the bread. I’ve made this as freestanding loaves every time, but it would probably work fairly well in loaf pans as well.
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Jasmine Tea Bread

26 05 2010
Jasmine Tea Bread

Jasmine Tea Bread

I’ve been wanting to make a bread involving tea for a while, and just finally got around to it. I really like jasmine tea and gemaicha, and I’ve managed to work both of them in here. It would, however, be appropriate to substitute any tea you like a lot in this recipe. I think the jasmine and genmaicha pair really well to give it a toasted/roasted base with a floral finish, but lots of other teas would work well too. The tea you brew as the liquid for the recipe you should brew quite a bit stronger than you would normally brew for drinking, the bitterness will almost completely disappear in the bread leaving you with a much stronger flavor impression from the tea.

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Marmalade Bread

19 05 2010
Marmalade Bread

Marmalade Bread

I’ve been making marmalade recently (planning on entering some in the county fair), playing around with recipes trying to find my favorite, I should have a post with some recipes soon. One of them, lemon raspberry, never really set up. It was more like lemons and raspberries in syrup. Probably didn’t have enough seeds in with it when I made it. Anyway, I was trying to think of a recipe for bread at the same time as I was trying to think of what to do with the lemon raspberry in syrup blend. Then it hit me, make bread with it. So, I just decided to modify my high hydration sourdough recipe to use marmalade for much of the moisture content. In this case when life gives you lemons, make lemon raspberry marmalade, and when that doesn’t work… stick it in bread. Just as notes, this one again uses less starter even though the recipe makes the whole amount, you only use some. Also, if you don’t have a really think marmalade I’d suggest compensating with a bit more water and a bit less marmalade.
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Four Berry Bread

10 03 2010
Four Berry Bread

Four Berry Bread

Unfortunately I left the pictures of this bread on my home computer so I’ll have to upload the pictures of the bread when I get home :( I decided this time to really increase the amount of fruit puree and whole fruit in the bread. The only issue I ran into with the puree was not thinking about frozen fruit being lower in moisture content than fresh fruit. I even used puree to build the starter this time

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Blueberry Hazelnut Bread

24 02 2010
Blueberry Hazelnut Bread

Blueberry Hazelnut Bread

I decided to experiment a bit with this blueberry bread, and I increased the amount of hydration coming from the fruit. That turned out to be a delicious decision. That could just be because I’m so partial to blueberries, but I choose to believe it means a bit more than that. I actually meant to make one other modification, I meant to make at least some of the bread with a bit of lavender in it as well, but it totally skipped my mind when it came time to actually make the bread. I’ll have to remember that for a future variation on the bread. Which will certainly happen, because I will definitely be making this bread again, and again, and again… Mmmm, blueberries.

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Cherry Pecan Bread

9 02 2010
Cherry Pecan Sourdough

Cherry and Pecan Bread

Well, I never got around to updating this post with everything else last week as I still wasn’t feeling well. Still not 100% back to normal, but no fever finally. But definitely feeling better than last week. One thing I found while making this bread, pecan halves don’t distribute that well in dough, just like sliced almonds. So I’ve changed it to chopped pecans in the recipe. Of course, almonds would also be a good substitute in this recipe, as they go pretty well with cherries too. You can use any kind of cherry you want, different kinds will give a different overall feel to it (sweeter or richer). With the cherries being somewhat large pieces, this one tends more towards the Satsuma bread than the Pear bread. You get less frequent, but stronger hits of the fruit.

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Multigrain Pain au Levain

20 01 2010
Multigrain Pain au Levain

Multigrain Pain au Levain

Funny story with this loaf… It was intended to be a loaf made of almost completely spelt flour. This was a great intention, until I went to the flour freezer and noticed the bag was mostly empty. Well, that wasn’t going to work. So I switched tracks and decided to throw in a whole bunch of flour types! I didn’t have much direction in exactly how much of any flour I added, I just went by feel … and how much was left in the bag! So even though it was a rather random assortment of flours, it turned out really yummy. Some sweetness, and a lot of nuttiness in the flavor profile.

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Holiday Bread, In Search of a Name

10 12 2009
Sourdough Holiday Bread

Nameless Holiday Bread

With the call for holiday breads from YeastSpotting last week, I set out to come up with a recipe of my own. I was looking for something that wasn’t just an enriched bread with dried fruits and nuts, as so many holiday breads seem to be. But, racking my brain, nothing lacking the fruits and nuts seemed holidayish enough! So, back to the drawing board. I decided to mull the dried fruit I used in a brandy and orange juice mixture with plenty of spices. The fruits absorbed a lot of the liquid, and most of the rest cooked off. What little was left I used to do a quick sort of glaze on the walnuts included in the dough. I also tried to come up with sort of a Christmas tree shape for the loaf… that didn’t work so well! Read the rest of this entry »








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