Marlingardener
Sous Chef
Made eight loaves of French bread, and four baguettes. When I get low on French bread loaves in the freezer, I get nervous and my husband gets frantic!
Thank you! The rosemary stems are just for the baking and the pictures ? I took them off before serving, but they perfume the bread nicely.GG, that focaccia looks fantastic!
Although I've never understood serving something with things like rosemary branches on it. You have to pick them off to eat and I don't find that very user friendly, a bit messy.
Don't get me wrong - I would likely eat half of that while your back is turned GG!
Those look great!Some of my better looking whole wheat bread for sandwiches. I have used a lot of flour recently on no knead bread and pizza crust with fair results, so it was nice to have a success at something.
YUM! Please post the recipe.I recently became aware of an annual challenge among folks who put up a lot of food. The challenge is to eat as much as possible during January and February from your larder. I canned a lot of applesauce this past fall and hadn't used hardly any of it. Today I made a chocolate applesauce cake.
It always amazes me how hard it is to eat fresh from the garden, and eat foods I have canned and frozen. I just pulled a dinners worth of broccoli from the freezer, which I would not have done, if it hadn't been for thinking first of what to eat from food I put up. Obviously I have had all kinds of reason to leave that one frozen gallon bag of broccoli undisturbed.Good hint/challenge/etc. I often make things (for the freezer) then forget about them for ages. By the time I find them they are very unappetizing or just plain gahhh. I do have lists which, of course, I neverlook atread. Yes, they are on the fridge/freezer door.
Sorry, it wouldn't do you any good. It is from my high altitude baking cookbook.YUM! Please post the recipe.
I did that inadvertently last month when we had to use up frozen foods as our refrigerator was dying a slow death.I recently became aware of an annual challenge among folks who put up a lot of food. The challenge is to eat as much as possible during January and February from your larder...
SDDD- same dough, different day!I’m not sure, pita, roti, balloon bread.
Last night while I was cleaning up the kitchen I stirred up a soft dough.
1 1/4 cups whole wheat flour
1/4 t salt
1/2 t yeast
1/2 cup warm water
I kneaded it in the bowl until the bowl was clean, added a teaspoon of oil to coat the dough and covered the bowl with a dinner plate. I let it sit for 6 hours, punched it down and shaped the dough into 6 discs the thickness of pie crust. I let it rest covered for 30 minutes and ‘baked’ them on a hot dry cast iron skillet until puffed and cooked.
These did not puff dramatically but they did puff enough to form a pocket. IMO that could be due to using 100% whole wheat flour and or my inexperience.
Definitely worth a little more research and practice.