I forgot that my malt powder had gone bad, so I subbed in brown sugar. Definitely not as authentic, but still quite tasty for a Sunday brunch.Alright for those that know me here, you already know I like photos so it will be no surprise to you thats theres gonna be a bunch (browndog, you'll be glad you got dsl).
Some months ago a nice fellow named Crumb Bum gave me a compliment about my experimentations, and not always following the bread books. I really appreciated that and try to hold true to it still today. I enjoy, and learn loads from all the books I have purchased on bread, but I like to do my own thing as well.
Has anyone had any experience baking with King Arthur (KA) French style flour? I ordered and received a few 3 lb.
Bread Baking Day #05, hosted by Chelsea at Rolling in Dough . The theme is "Filled Breads": this is my entry: Kuchen Roll with a prune-cinnamon filling
I remember a few years ago when I discovered the Fresh Loaf. I was overwhelmed with the wealth of information and friendly comments and created an account immediately. For the most part I've been silently watching from the sidelines, jealous of anyone making the time to try new things and post their foods. Oh how it looked like so much fun!
I've been lurking on this site for awhile and decided to register so I can start keeping a log of what I make. My husband loves when I make the Italian bread listed under the Favorite Recipes, so here's how my first batch came out. I melted a little butter on the top after removing it from the oven.
I've been doing quite a bit of baking this weekend. In addition to the Grape Harvest Focaccia I've blogged about yesterday, today I made the potato pizza from Maggie Glezer's "Artisan Baking". The recipe calls for a very wet dough -- more water than flour, actually. You knead the dough using the paddle on your stand mixer for 20 whole minutes. In the process it miraculously transforms from this:
To this:
