You are currently browsing the tag archive for the ‘Italian bread’ tag.

This is a family favorite because of the aroma and the flavor of the crumb and the tasty toasted seeds on the crust. It’s great with soup, for sandwiches, as breakfast toast, alongside a salad, underneath tomatoes — you name it!  Read the rest of this entry »

Advertisements

search

My YouTube Channel

Instagram

Homemilled whole grain rye and sprouted hard red spring, equal weight for each. A tablespoon of honey to boost things. Very dry dough 64-67% because I wasn't in the mood for a shaping fight 😏 I did keep wetting my hands for the folding, thus the estimated range for hydration. 26% starter. Done in about 10 hrs despite the cold kitchen.
I made my third annual @nytcooking "good fruitcake" last night, and today I bought a bottle of too-nice-for-fruitcake rum, and I'll be spooning it onto the cake every few days for a few weeks. This and a bottle of whisky every 3-4 years for my chocolate whisky cake are the entirety of my alcohol budget so, no guilt 😋 #giantalcoholicenergybar #fruitcake #nytimesfruitcake #goodfruitcake
For today's pizza lunch -- dough mixed Friday 25% home-milled whole grain spelt, 75% @breadtopia organic tipo 00) -- I tried a couple different things, discussed in recent pizza posts by @chris.lem.w and was pleased with the results. This first photo is a pizza with cheese below the sauce. The two seemed to combine and be a sauce-cheese 🤤 and despite a more watery sauce than usual, the crust was great, not soggy. The second photo is a pizza with a smoky proscuitto under the cheese. We decided it tasted like pasta carbonara, also yum. I will probably never settle on just one strategy to top a pizza, but am adding these to the wheelhouse. Other pizzas were: pesto-honey, cheese-tomato-proscuitto, and cheese-fennel-proscuitto.
Sourdough challah, details in previous post #sourdough #sourdoughchallah #challah #naturallyleavened
Sourdough challah, unbleached AP flour and a tiny bit (6% of total flour weight) of homemilled whole grain spelt. I posted the recipe here on Instagram on Sept 27 if you want it. Including a braiding guide that I rely on with ridiculous intensity. The dough is leavened with 34-6% sweet stiff starter. That's a range, from this round vs last, because I think my eggs were big here, so I added about 35g more flour per loaf. #sourdough #challah #sourdoughchallah #naturallyleavened #sixstrandbraid
Wonky cheese crumb (maaaaybe I used too much cheese?) and plain bread crumb from my last two posts. Close to the same process, with an underbulk and a pushed proof, and a mix of whole grain rye and AP flour. The bleached flour situation was only in the plain bread #crumbshot #foodscience #breadexperiments #sourdough #lievitomadre #masamadre #surdeg #sauerteig #eksimaya #pastamadre #fermentoselvagem #levadurassalvajes #naturallyleavened #wildyeasts #slowfood #fermentedfoods #artisanbread #homebaker

Enter your email address to follow this blog and receive notifications of new posts by email.

Advertisements
breadguerilla

Man muss kein Mann sein, um gut in der Küche zu sein - aber man darf!

My Daily Sourdough Bread

"Instantly Experience the Power of real sourdough baking"

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

The First Ten Words by Rich Larson

Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Author & Chocolate Enthusiast

GreenCooking

An 18 year old who is keen in creating new, exciting food

Breadtopia

baking and writing ~ a few of my favorite things

Sharing Plate

baking and writing ~ a few of my favorite things

Cooking Without Limits

Food Photography & Recipes

GoanImports.com

Learn Goan and Indian Recipes

Life as I interpret it

When there is family, there is life, there is love. Live and Love well.

Steve Clapp

Author, Photographer

breadguerilla

Man muss kein Mann sein, um gut in der Küche zu sein - aber man darf!

My Daily Sourdough Bread

"Instantly Experience the Power of real sourdough baking"

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

The First Ten Words by Rich Larson

Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Author & Chocolate Enthusiast

GreenCooking

An 18 year old who is keen in creating new, exciting food

Breadtopia

baking and writing ~ a few of my favorite things

Sharing Plate

baking and writing ~ a few of my favorite things

Cooking Without Limits

Food Photography & Recipes