Richard, I was just going to post that I love Croissants and Bagels which are about as opposite as far as calories, taste and texture can get. But after putting the smear on the bagel I think it's a draw!:rofl2::roflmao
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Rye bread for our Xmas' Eve dinner
After kneading
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Ready to go into the oven
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And out of the oven
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Recipe here.
I fixed a 'peasant' Italian bread for a background for Garlic Bread for a supper with my children on Sunday the 3rd of January. I'll post details about the 'why' of the event later in another forum here at SRP.
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The fruits of today's baking for afternoon coffee and cake. This is why I will never see my abs, despite a very disciplined workout program![/QUOTE]
I can still see my feet, So bread I will eat.
Thank goodness for size 14 feet. Those tarts look amazing. Winter here in Michgan and only GMO fruit picked green and shipped.
So Bread it is. And I use our breadmaker weekly. Oh and then there is Banana bread, Pumpkin bread. I thank God for my Daily bread
Some good reading here.
https://www.cooksillustrated.com/art...mpaign=article
I have been making the Tartine bread for about 8 months now. I make 4 loaves at a time and that does our family for about ten days. I have been keeping my starter alive and it's working very well. I use my Mom's old Dutch oven and a modern Lodge Dutch oven to bake two loaves at a time. It's a terrific bread, and my family loves it. I also think the NYT 'No-Knead" bread is excellent. I have made that often and it's a great loaf.
Barry
I've made this bread a few times. Its nothing too special. Its a good choice for sandwiches and toast. But today I changed the procedure up. I had always found the bread to be fairly mundane. Good for what it was but nothing great. Its slightly enriched so it has a little assistance to gain some flavor. Because its contains a portion of whole wheat flour, it always had a wheat-y nutty flavor. What it lacked was the flavor of fermentation. To be fair, the recipe is for a one day bread. So I changed that. Yesterday I made a preferment. I made a dough with half of the water and dry ingredients. I let it rise for a couple hours then set it in the fridge overnight. This morning I took it out and let it hang out at room temp for about an hour. After that, I began making the rest of the dough using the other half of the water and dry, along with the small amount of butter that it contains. Using the pre-ferment made a noticeable difference. It improved the aroma, color, and flavor of the final bread. The next time I make it I will try making all of the dough with cold water and letting it sit in the fridge for 12 hours, then allow it to have its initial rise.
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