Bread

Bakery Ingredients in the Philippines MarketSubmitted by markvelacruz on May 25, 2013 - 3:35am. Some of the bakery Ingredients existing in the Philippines Market.:and many more i can supply from Flour, Fats Yeast.  sugar and everything you Need in Bread and Cake

Winter Warmer.....Toady!!Submitted by greedybread on May 25, 2013 - 2:27am. Toad in the hole!!Delish…so yummy and wonderful for winter.Perfect for the cold!!Veggies & gravy tooPeeking out!!Ok, not truly a yeasty but a battery type bready/dumpling concoction…Plus I am not really a savoury girl so you know for me to post it, it has to be good!!Bonus is that its easy, quick, and you could do a variety of things with this recipe actually..I used Lady Gouda’s recipe as a guide and tweaked it accordingly…The dry’sBit of this!Eggy mixbatter ready to rest…You can of course add onions, etc one of my greedyboys would not have a bar of onions….so no onions…But caramelised onions with rosemary in a gravy actually baked in the batter would be scrummy!!Mmmm nom nom nom..:)And and and if you don’t use gourmet sausages, a cheap wee tasty meal:)Browning…Some batter on…CoveredBit of me old mate, parmy!!So what do you need ?????For 6 people12 sausages, decent quality would be fab but mr cheepy is ok too….3 cups of flour2 tsp baking powderbig pinch salt1 tbsp mustard powdergood dash of ground pepper4 eggs2 cups of milkwee bit oil oil to start1/2 cup of grated parmesan.butter for greasing.For the GRAVY:Dash of soy sauceEnough flour to make a rouxsalt and pepperbeef stock 2 cupsFresh rosemary.Mmmmm GoldyLove bangers!I cooked this recipe in the roasting dish and I would recommend the same BUT any dish is ok.Heat saucepan/frypan, add in oil and then add in sausages and cook until 3/4 done and brown.While cooking add all dry ingredients into a bowl and combine well.Mix eggs and milk together and whisk well.TastyBattery…MmmmRemove sausages from frypan but keep the fat from bangers in the fry pan, you will use it for gravy roux starter.Grease roasting dish and place sausages in the dish.Add milky egg mix into dry ingredients and beat until smooth.Cover lightly and allow batter to rest for 30-60 minutes.A large slice?Pre heat oven to 220 celsius and pop roasting dish in the oven when temperature is reached, removing sausages first though:)After 5 minutes, place sausages into the roasting dish again and pour batter over them, covering them totally.Sprinkle with 1/2 cup of grated parmesan.Bake in the hot oven for 20-25 minutes and remove when golden brown and puffy.Lots of sauasgesWhilst baking, heat the sausage fat in the frypan and add in enough flour to make a dry paste.Cook out the roux and brown it a little.Remove from the heat and add in 1/2 cup of beef stock .Whisk till smooth and add in s & p and a dash of soy sauce.Add 1 cup of stock and whisk until smooth, return to the heat and allow to come to slow boil, whisking away.Where’s my sausage??Add in last stock amount and whisk in and turn down heat a little and bring to slow simmer.Season more if needed, slow simmer until Toady batter is cooked.Slice toad in the hole, pour on that gravy, have some veg or salad and you are away laughing!!ENJOY!Cause I did….Almost need a grappa afterwards as a digestive as I ate toooooo much!!Lovely…..http://greedybread.wordpress.com/2013/05/17/winter-warmer-toad-in-the-hole/#more-3382

brushing bread with egg washSubmitted by Delbadry on May 25, 2013 - 12:13am. Hey,I was wondering if anyone had tried brushing their sandwich loaves with egg wash during baking.. I've found that when I brush prior to baking and sprinkle with seeds, the loaf comes out uneven. During the oven spring, the seeds are left to one side of the loaf, and the other side expands to reveal a seed-free section. So I thought perhaps by brushing and sprinkling the seeds after this stage, perhaps halfway through baking, I might end up with a more symetrical-looking loaf..  Does this break any holy bread-baking rules? :) I also have a sneaky suspicion that the egg wash inhibits the rise in some way. Am I imagining this? Oh, and I should mention that I have tried brushing, sprinkling and then scoring - only to find that the same thing happens and I have a score that is also off center. And I prefer not to score sandwich loaves anyway. Sorry for being so picky; I like symetrical loaves, lol.Thanks :)

Farmer's Market Season BakingSubmitted by golgi70 on May 24, 2013 - 9:01pm. I've put myself to the test.  I plan to summon 10 loaves of my own at home, freshly baked, every Saturday Morning, to bring to my local farmer's market as trade. This is week one for me.  As some already know I am a full time professional baker and believe it or not the last thing I want to do on the weekend  is bake. Actually as I've aged I prefer to cook opposed to bake on my free time.  I used to bake at home endlessly but with a full time job doing such that teetered off.  I'm back.  I see all of the wonderful stuff created from home on this site, much of which blows away professionally made product.  I want in.  I'm gonna be a part-time home baker.  I bet I'll need some advice from those of you with more skills baking bread in rinky dink home ovens with pots and pans and the such.  I've done it and done it well but I'm only a novice.  Most of my breadwork is with commerical tools, and in some cases top notch.  Also my plan is to be spontaneous and just kinda wing a new loaf every week.  This week I've made up what I'll call the "Super Grain Sour Wheat"  I did some reading on super grains this week and thought well those should be a soaker for a loaf of bread.  So I made a levain of Central Milling High Mountain High Protein, Central Mill freshly ground whole wheat, Central Milling freshly ground whole rye, starter, and h20.  This was built off of a 100% cold living white starter and essentially a second build 8 hours after it was previously fed 1:2::2. Soaker:3 oz toasted millet 3 oz, toasted buckwheat (kashi), 3 oz toasted kamut, 3 oz toasted quinoaLevain3 oz Rye7 oz Wheat10 oz HP20 oz H2010 oz White Starter 100%--------------------------------------------------------------Rise 8 hours.   Final Dough85 oz HP20 oz Wheat70 oz H203 oz  Sea Salt4 oz  H20 #2----------------------------------------------------------------Autolyse 2 hours Add levain, salt, soaker and mix on speed one (uh oh super wet) 5 minutesTurn to speed 2 (medium)  5 minutes (looking better)Turn to speed 3 hi about 5 minutes (phew it came together)Bulk Ferment plan: 3 1/2 hours (3-4 s+f) at 20 minutes intervals but I'll let the dough leadShape/ partially proof (2-3 hours) Retard overnightWake up early set up my oven and bake in 3-4 waves.   cool down. make sure its not terrible and then head to marketI'll add some pics of dough and the such as I go.  I'm mostly sharing this to motivate me to do this and to document some of my findings.  Hey I bet I'll make a few good loaves before the markets over in November.   Happy BakingJosh

Metal Colander as Proofing Basket/BannetonSubmitted by volvik on May 24, 2013 - 8:21pm. I've been trying Jim Lahey's No-Knead recipe and am giving a sourdough version a whirl.  Rather than letting it do it's 2 hour second proofing in a floured/wheat bran dusted towel I'd like to use an old metal colander than has a ton of little holes.Do I still have to use a towel (cotton/linen etc) for it to sit in or can I just apply some olive oil to the colander and then liberally dust it with flour or wheat bran and then place the dough in that and cover with the towel?Thanks...Ron

Brewer's Yeast QuestionSubmitted by belfiore on May 24, 2013 - 6:50pm. Hi All,Can anyone here tell me the ratio of freshly pulled brewer's yeast from beer making to dry measurement in baking? I have the opportunity to get some from a local micro~craft brewery but don't even know where to start experimenting with it.Thanks,Toni

Now that my racy title got your attention, I must fess up and admit that I have not been unfaithful to my husband with another man. However, he has been away for 18 days and I will admit that in his absence I have been gorging on pineapple. But more about pineapple in a moment. I [...]

Using Different Starters (Ken Forkish/Tartine)Submitted by chalk on May 24, 2013 - 2:20pm. Hi,I am new to baking bread and have been using many of the recipes in Ken Forkish's new book.  The bread has been turing out fantastic and I have learned a lot in the last two months.  I have a question regarding starters though.  I now have a mature starter from the Forkish book but I would like to try the Tartine Country loaf.  Do i need to start over and create a starter using the forumla in the Tarine book or can I use my mature starter from the Forkish book. Thanks in advance for any advice.

This week’s recipe for French Fridays with Dorie just screams “Springtime!” It’s light, flavorful, and bursting with asparagus flavor. The soup consists of asparagus (lots of it), onion, garlic, shallot, leeks, olive oil, butter, salt, and white pepper. I started by snapping the asparagus to remove the woody part at the base, then peeling the stalks (seriously, who does that?). I tied the peels and stems in a cheesecloth, then boiled the asparagus, stalks, and peels in boiling water. I removed the asparagus after about four minutes, reserving the water and discarding the stalks and peels. Next, I heated olive oil in the pot. I was using a butter-infused olive oil, so I left out the butter called for in the recipe. I added the onion, garlic, shallot, and leeks, salted and peppered them, and cooked them low and slow until they were soft and glistening. I added back six cups of the asparagus water, simmered for a while, then dropped the asparagus back in. After everything had cooked a bit more, I puréed the soup in two batches in my Vitamix. I thought the first batch looked a bit too watery, so I left most of the liquid out of the second batch. When I mixed it all together, it was a beautiful color and consistency. The recipe says that the soup can be served hot or cold. I wanted to try it right away, so I served it hot with a dollop of sour cream and a drizzle of olive oil. I found it slightly bland, but a little sprinkle of cayenne pepper solved that problem. I’m interested to try this soup cold, but I really enjoyed it hot. It was smooth, silky, and brimming with Springtime flavors.

KAF Sourdough FlavorSubmitted by smasty on May 24, 2013 - 1:32pm. I'm sure other people have reviewed this, but I'm so pleased with this product I had to create a post.  I cultivated my own sourdough starter about 4 years ago.  I don't know if it's because I'm in suburban Denver (6000 ft) or what, but I could NEVER coax any flavor out of my breads.  2, 3 day retards, maybe a little...definitely nothing like california breads. In fact, I could really not tell the difference between my SD breads and straight breads.  Even poolish were better.  I tried once adding citric acid to my bread, great flavor, but wrecked gluten a bit.I was thumbing through the KAF catalog recently and came across the "Sourdough Flavor"...decided it was worth a try.  I made Peter Reinhardt's straight dough baguettes using 1/2 the recommended amount of KAF Sourdough Flavor (yeah, they try to oversell I think).  Holy cow...I was blown away!  Flavor was amazing, texture was spot on, color was a beautiful golden brown (my SD's always came out more of a grayish-brown).  I love it so much I decided I was sick of caring for my starter and tossed it (a little sniff, since it was a living thing). Love the stuff!