This is an adaptation of a recipe in King Arthur Flour’s Intermediate Sourdough on-demand course, which I baked in a Brod & Taylor Baking Shell in combination with a baking steel. Lately I have usually retarded shaped dough in the refrigerator and baked first thing in the morning, but this time, since I started early Read More …
I received a Brod & Taylor baking shell for my birthday and used it yesterday for the first time to make the Pain au Levain shown below. It worked like a charm – 20 minutes on top of a preheated baking steel to provide a moist environment and 15 minutes off to brown and crisp Read More …
When I made Lina’s Fluffy White Dinner Rolls with my granddaughter Lina, I mentioned that I thought they would be good with 10-20% whole wheat flour substituted for some of the all-purpose flour. I made a double batch with whole wheat flour for Easter dinner and they were popular with everyone including our granddaughters. The Read More …
Chelsea Buns are a traditional English bun dating back to the eighteenth century. This version is adapted from a British cookbook Baking School: The Bread Ahead Cookbook. The recipe uses bread flour, which was surprising to me in a sweet bun, but it turned out very well. The biggest change I made to the original Read More …
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 …