Artisan Breads

Sourdough pecan craisin bread! Pix

Forums:

Recipe from Bread Alone. The recipe calls for dried cherries, but I had craisins on hand.

Yes, the crumb is purple :) That's from the reserved liquid used to soak the fruit. The crust is awesome! I think all of the sugar from the craisin juice caused it to caramelize nicely.

There's 2 cups of craisins/pecans, and just a little over 2 cups of flour. It's basically fruit and nuts loosely bound together with bread :) Kneading was definately interesting. Every addition of fruit and nuts changed the moisture content of the bread. Good practice for getting a "feel" for dough.

Anyway, here's the pix. Enjoy!

Baguette slashing

Forums:

Photos & Photography

Baguette slashes

For those who asked about my techniques - pix and commentary

Forums:

Sourdough and Starters

Hey all! Some folks were asking me about my shaping and baking techniques, so here they are.

We're making 2 recipes. Sourdough Rye from Bread Alone, and Basic Sourdough Bread from The Bread Baker's Apprentice. The rye is made from my 100% rye starter named Clyde, the other from a white starter named Gertie, which was seeded with a bit of Clyde's leftover.

I've already made the rye dough, and it's gone through its first ferment. My hand is in the picture for scale.

April 29, 2006 - 9:46pm

sonofYah

Job possibilities

Well, things are starting to look up for me in the bakery business. I may have an opportunity to go to just one job. For those who have followed my blog here, I have been working both a full-time and a part-time job for almost a year now. There was even a three week period when I had two part-timers.

I am presently working part-time at a local Mexican bakery that also does artisan breads. What an awesome opportunity this has turned out to be. I am in the process of talking to the owner of the bakery about going full-time and leaving my job with the railroad. Not a big railroad, so I don't make a huge salary like most think. It is very decent, though, and my boss is probably the best boss I have worked for. I hate to tell him I am leaving if things work out at the bakery.

But baking breads is a passion of mine. It is somewhat of a spiritual experience for me. Eventually I hope to run or own my own shop.

So those of you who pray to YHVH, keep me in your prayers. And for those who do not, wish me well.

I know my family would love it if I had one job. I could be home in the evenings and on the Biblical feasts.

gordon
keen de'el yeshuati

Metric Conversion -Flax Seed Wheat Bread

Forums:

General Discussion and Recipe Exchange

Could anyone give a source or help with metric conversions?
I haven't a scale yet, but have seen recipes..that I would like to try.

Also...What is the difference between golden flax seed and the dark?

More sour starter, and seeding starter with commercial yeast

Forums:

Sourdough and Starters

I know, I said commecrial yeast and sourdough in the same sentence. Don't hit me! :)

My first successful starter came from the recipes and techniques in Bread Alone. The first step involved using a pinch of IDY (less than 1/16 tsp) along with the water and stone ground rye.

I've since used a bit of this starter to seed a white flour starter. Both starters are very healthy, and produce wonderful loaves (see my recent pictures in the photos forum). I never added any commercial yeast after the pinch at the start.

My only complaint is they add almost no sour flavor to the bread. I was thinking that the strain of yeast in IDY hasn't allowed the local yeasties to take over, but the sour flavor is from the bacteria, not the yeast, right?

April 23, 2006 - 8:31pm

Pedro Pan

This weekends bread: BLue Cheese and Walnut

"My all time favorite is a blue cheese and walnut bread with 25% toasted waluts..." The Bread Baker's Apprentice, P. 234
Good place to start. This bread was/is truly amazing-- I more or less followed the proportions except I used the WW SD starter and added 25% WW flour to the final dough. Blue cheese was Stilton (Costco). Walnuts from Trader Joe's. This was some serious bread. Dinner was Lasagne coi Carciofi, Artichoke Lasagna...ooh baby...but thats another story. The walnut/stilton bread with salad was a perfect compliment to a great sunday dinner.

Read more about This weekends bread: BLue Cheese and Walnut
Pedro Pan's blog
Log in or register to post comments

This weekend's bake - Sourdough rye rolls, plain sourdough bread

Forums:

Photos & Photography

Here's this weekend's work. My first all white flour sourdough bread (from The Bread Baker's Apprentice):

And a whole pile (40!) of lovely little sourdough Craisin rolls. These are from Bread Alone. The recipe calls for currants, but the craisins are wonderful.

Great Artisan Bakery in Cambridge, MA

Forums:

Bakeries, Shops, and Pizza Joints

Another bakery to add to the bakery map. Iggy's Bread of the World is a fantastic bakery, with most of their breads leavened with wild yeast.

Here's their site: http://www.iggysbread.com/main.html

Address: 130 Fawcett Street, Cambridge, MA, 02138

Iggy's retail store and bakery is a bit hard to find. It's in an old industrial area, but folks seek them out. Most of their business is wholesale, but it's well worth going to the shop to pick up their wares. Raisin pecan is amazing (great for French Toast), their bagels are delightfully old-school (with garlic and poppy seeds all over the bagel, not just on top) and their baguettes are top-notch.

Portugese sweet bread

Forums:

Photos & Photography

Here's Portugese Sweet Bread from The Bread Baker's Apprentice.

The recipe calls for letting the dough double in 2 hours (which it did), then dividing in half, placing each half in a 9" pan, and letting it rise to fill the pan. 2-3 hours.

Well, here's what they looked like after 2 hours in a 72 degree room, an overnight fridging (it was 12am by the time 2 hours had passed), and 3 hours in the morning:

The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Artisan Breads

Sourdough pecan craisin bread! Pix

Baguette slashing

For those who asked about my techniques - pix and commentary

Job possibilities

Metric Conversion -Flax Seed Wheat Bread

More sour starter, and seeding starter with commercial yeast

This weekends bread: BLue Cheese and Walnut

This weekend's bake - Sourdough rye rolls, plain sourdough bread

Great Artisan Bakery in Cambridge, MA

Portugese sweet bread

Pages

You are here

Artisan Breads

Pages