Bagels

28 10 2009
Bagels

Assorted Bagels

I’ve never been a big fan of bagels, which is part of why I skipped this recipe at first, but I know a lot of people who like them so I finally decided the time was right.

First step of the recipe is easy, making a sponge, just water, flour and yeast left to expand for a few hours. Read the rest of this entry »





Méteils au Bleu

21 10 2009
Baked Méteils au Bleu

Baked Méteils au Bleu

This recipe comes from Pierre Nury via Daniel Leader’s Local Breads, this is the second recipe I’ve made from the book (and it went a lot better than the first, which I still need to write up). I picked this recipe because it looked like it would make cute little loaves, and one of my friends is a fan of blue cheese. It had also been a while since I made a bread with a significant amount of rye flour, and that one turned out a bit brick like. I had some trepidation starting this recipe because I had heard of many errors in the book (and experienced some of them in the first bread I made), but I didn’t notice any glaring errors in this recipe.
Read the rest of this entry »





When life gives you cream cheese…

19 10 2009

Mini Cheesecakes

Make cheesecake...


Manicotti

And manicotti!

I set out this weekend to make mozzarella, and well, I didn’t quite make it there! I’m not entirely sure where the whole process went wrong, but I certainly didn’t end up with mozzarella. Truth be told, I did ignore the part of the recipe saying not to try mozzarella as your first cheese, but mozzarella was the cheese I had some ideas on how I wanted to use (as opposed to the soft cheese, or basic hard cheese).
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Pain de Campagne

13 10 2009

Tabatière shaped Pain de Camapgne

Pain de Campagne loaf in a Tabatière shape


This bread ended up being somewhat abused, but it still turned out very tasty and nice looking! I had planned out the day and while I had a meeting at school, that I was expecting to take quite a bit of time, things still ended up funky. My best estimate for when I would get home left the dough for this bread with about 2 to 3 hours left on the bulk ferment. As it turned out, I had to have my mom give the dough a quick stretch and fold for me and stick it in the fridge. But of course then things started moving fast, so it never should have gone in the fridge…

Why don’t we go back to the start… Read the rest of this entry »





Another Sunday… Time to bake!

6 10 2009
Lavash

Cinnamon Sugar Lavash

Well, Sunday rolled around again and that meant it was baking time! This Sunday brought three separate things to bake, Light Whole Wheat from Bread Baker’s Apprentice, Lavash from Bread Baker’s Apprentice, and a 100% whole wheat loaf from a recipe my mom had found online (it was an attempt to duplicate a store bought bread my dad used to love, but is unfortunately no longer made).

The Light Whole Wheat loaf seemed like it would be great for my lunches this week, and I was hoping the other recipe would be able to come close to that bread my dad liked, he usually has it as toast in the morning. The Lavash was just because I felt like it! The first one I made was the Light Whole Wheat.
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100% Semolina Pugliese

1 10 2009
Baked Pugliese

Finished Loaves

Once again, one from the archives (well, I never posted it, but it was made a while ago). I made this pugliese right before we left for Alaska. I figured it’d be a good bread to take a long on the road with us, since it looked like it would be good for snacking or sandwiches. I also decided to make a fairly large change to the recipe for the pugliese, instead of the suggested mix of extra fancy durum flour and bread flour, I went with 100% extra fancy durum. In addition to that deviation, I went with my sourdough starter as a leavening agent for the bread, partially because I figured it would keep longer that way. I did make one mistake subbing in the extra fancy durum, I read the part of the recipe that mentions durum absorbs more water backwards. So instead of extra water I used less… oops. Read the rest of this entry »





Cranberry Walnut Cinnamon Swirl

30 09 2009
Cranberry Walnut Cinnamon (supposed to be swirl) Loaf

Cranberry Walnut Cinnamon 'Swirl' Loaf

Another archival post here, I made this way back (or something like that) on August 12th.

This was a relatively easy bread to make, just a few sticking points. The dough came together fairly easily, although I think I probably incorporated a little bit too much flour when I was kneading. Read the rest of this entry »








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