Today I baked the baguettes with Pâte Fermenté and the Roasted Potato Bread from Hamelman's Bread book.
The potato loaves are the round ones with the fendu style crease.
I love how Hamelman gives advice on how one should shape hundreds of fendu style loaves, but very little advice for the home baker. Typical of him: great recipes, but he rarely bothers helping out the novices.
We had the buttermilk rolls on the Thanksgiving table. They were wonderful.
I'm trying to finish our can of coffee as quickly as I can so that I can use it to try baking a Panettone. In the meantime, I'll probably bake another batch or two of stollen and some of my family's Christmas cookies.
We going to visit family in Texas in a couple of weeks. Supposedly Texas is where fruit cake originated. I may have to pick up a couple of authentic Texas fruit cakes while I am there. If anyone knows of a particularly good place to get fruit cake from, please let me know.
I burnt my lil finger a bit just now while making Naans for dinner today (thx to my very small oven size!). I'm having a vegetarian Indian dinner tonight.
The Naan goes with lentil curry and fried bittergourd with spices. :) [Dunno how it tastes like yet though...]
Once in a while, i guess i have to make a breakfast treat for myself. But every breakfast's a treat to me being a breakfast lover. :P
Though more suited for tea time, i decided made some Austrian or German (not too sure which one) jam filled yeast dumplings. But somehow, i forgot to include eggs in the dough. Nevertheless, it still was soft and moist (with flowing hot jam) and i dun think the eggs would make a significant difference.
I think i'd like to have it chilled better, thanks to the everlasting summer in the tropics.. haha
It's been a long time that i've wanted to try this (from Reinharts BBA).
The recipe asked for a small portion of pumpernickel grind flour, but i can't find that, so i used a small percentage of wholewheat.
Couronne crease/ cracks didn't came out so well thanks to not making it deep enough.
Flavour was great! Tasted mildly sour and of toasted sunflowers.
With my exams over, i just had to test the BBA's pizza recipe method.
I made Pizza Magherita but with Romano and Mimolette cheese . I guess mimolette isn't a good melter, as u can see the lil orange bits.
Also, dough hydration was way too high to toss. Just had to fold it and press it down on the pan.
Made a supposedly Dutch kinda breakfast cake last saturday. But internet's down for the last 2 days.
Groninger Koek? that's the name.. lol
It's made with rye flour, and it contains no eggs or fats. Very spicy smell.
Also, an excuse to meddle with my dad's new camera ;)
The banana bread was plain and simple, not even with nuts or chocolate chips. With the holiday's coming on, it didn't seem necessary.
For the Struan Bread, I used a sample packet of Bob's Red Mill's Mighty Tasty Hot Cereal as my soaker instead of mixing together my own grains. It worked well, tasting slightly different than normal Struan Bread but quite good all the same.
For the Rustic Bread I used the same dishwasher proofing technique I used last weekend. I was so wiped out after a long week that I crashed at 9 o'clock last night before I had a chance to start a sponge. Alas.
I haven't tried the rustic loaves yet, but I shall for breakfast. I kept the dough slack again and proofed them in a flour covered basket. Hence the rings. I expect them to be quite good.
Couronne crease/ cracks didn't came out so well thanks to not making it deep enough.
Flavour was great! Tasted mildly sour and of toasted sunflowers.
