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Archive for November, 2008

Cinnamon Rolls

Cinnamon Rolls

Cinnamon Rolls

Cinnamon Rolls

This recipe was shared by Zolablue on TFL. I didn’t really make changes, however, I did convert from volume measurements to weights. These are great! Very soft and they freeze well! In the event you read this ZB thank you for sharing!

 

 

 

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Levain

My all Natural Levain

My all Natural Levain

Baking is an art form. It has become my passion. I was never really detailed enough, or that is what I thought, to be a good baker. I didn’t understand Baker’s Percentages; I couldn’t tell you how many grams were in a cup. I measured with a little of this and pinch of that. I had no idea what I was in for. Then as I sat down one day with Peter Reinhart’s Crust & Crumb it all made sense. I love everything about it. I love putting my hands in the flour, I love kneading that dough till it becomes silky and pliable. If you close your eyes you can feel the dough get softer and softer.  I am passionate about baking now. When I am home alone I am thinking, “okay, I can bake uninterrupted!” It is a great feeling when you pull that loaf out and hear that crackle while it cools. Fulfilling, is a way to describe the process!

 I went on to make a motherdough, chef, levain (there is no standardization on bread language). Seymour and Sandy are my starters and levain. Allow me to show you my pets! Beautiful, a bouquet of sweet wine is released when you remove that little piece, a soft silky dough that will impart flavor and shelf life. Amazing what nature can do! Oh, I haven’t purchased a loaf of bread since I started this journey and I don’t intend to look back!

Also, in the next few weeks watch as Seymour takes some trips. Seymour is a wonderful travelling companion! Keep an eye out!

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Challah

If you haven’t had challah you are missing something! A wonderful enriched bread with eggs, sweeteners, and tradition. I make it every week and this week I sent two loaves home with family. That is part of the fun of  baking! I needed to make another batch for the rest of the week and thought I would share my loaf with everyone.

Pre Bake Challah

Pre Bake Challah

The next day after a 15 hour fermentation (this is made with levain and no commercial yeast) I baked in a 425 degree oven for 25 minutes. Removed and allowed to cool. Challah has a wonderful texture and this recipe has a great taste made with honey and levain. Makes amazing french toast and grilled cheese (my favorite is Havarti).

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On occassion I have a day to myself! My how I love them! I thought, “Today is my canvas; what shall I paint?” Well, I baked all day long!

Here are the results!

Challah, Soft Rolls, Hard Rolls

Challah, Soft Rolls, Hard Rolls

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