This posting is a variation on Bazlama, a Turkish flatbread, in which I am using different flour and kneading by a stand mixer. I have also adjusted the quantities for 6 servings. I cooked the first 2 servings last night and will cook the second 2 servings tonight from dough stored in the refrigerator. It Read More …
Bazlama is a Turkish flatbread, which is also called Village Bread, because it is popular in the countryside. It is commonly eaten for breakfast. This version is adapted from a popular video by Lina’nin Yemek Tarileri which has been viewed more than 50 million times. It is an enriched bread, containing either milk or yogurt, Read More …
This is my sixed version of Pan de Cristal (Spanish Glass Bread), a unique high-hydration bread. The difference between this and Pan de Cristal – Experiment No. 4 – 50% local Whole Wheat is that I replaced all the Turkey Red flour (a whole grain heritage flour) with a local Richmond product, Sub Rosa’s whole grain Rouge de Read More …
This is an alternate use for the dough for New York Bagels . Form each piece of bagel dough into a rope about 12 inches long. Coil the rope around a good quality hot dog or another good quality cooked smoked sausage. On a clean work surface, roll the wrapped dough and dog back and Read More …
This basic New York style plain bagel is adapted from a recipe in Cathy Barrow’s Bagels, Schmears, and a Nice Piece of Fish. It is very similar to Bagels which I learned to make at King Arthur Flour’s baking school, although this version does not have any malt or sugar in the water bath. Bagels Read More …
This bread was a successful experiment making a mini boule out of a mixture of 75% King Arthur Flour’s Keto wheat baking flour and 25% whole wheat flour. So, there were two experiments at the same time. First, making a small boule, because sometimes a normal sized boule is too much for the two of Read More …
Pitas are more about the technique than about the recipe, although a wet dough is necessary. This dough is a variation of Pitas, which in turn was a variation of the dough in Pizza for Many or For One This version of pita was made with a keto flour and a local specialty flour Read More …
Carol particularly likes the whole grain German breads like Vollkornbrod, which are high fiber, low glycemic, and very good sliced thinly and topped with smoked salmon, paté, or soft cheeses. This bread, adapted from Emmanuel Hadjiandreou’s book How to Make Sourdough, is a similar bread made with pearled barley and barley and rye flour. This Read More …
This is my third version of a seed bread. This one is based on a recipe in Emmanuel Hadjiandreou’s book How to Make Sourdough. He had in mind forming the dough into a long loaf but I made it into a boule so that I could bake it in my Lodge combo cooker. I also Read More …
Angel biscuits are a cross between a conventional buttermilk biscuit and a yeast roll. Like a buttermilk biscuit they include baking soda and baking powder and are handled with a light touch to keep them tender. Like a yeast roll they include yeast and some resting time for the yeast to multiply and leaven the Read More …