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May Bread Bake-Off
Posted: 30 May 2010 02:01 PM   [ Ignore ]   [ # 61 ]
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Do you have an ovenproof pot? If so you could use that to bake it in, like a no-knead bread. It’s very easy to get the perfect crust that way, provided your dough it wet enough.

Enjoy dinner - in Venice! (Can you tell I’m envious?)

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Posted: 30 May 2010 06:07 PM   [ Ignore ]   [ # 62 ]
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Unfortunately, the pots are pretty cheap, there’s no mixer, nothing I could ever attempt a cake with. I bring my own tool to manipulate the dough, and I brought a spritzer from home. Otherwise there’s one glass bowl and some wooden spoons. Not that there’s not more in the kitchen, but nothing else to help make bread!

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Posted: 31 May 2010 08:30 AM   [ Ignore ]   [ # 63 ]
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K1B1, that looks sooo delicious!  Lovely job, particularly since you are baking away from home, is that right?  Which recipe did you use?

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Posted: 31 May 2010 09:05 AM   [ Ignore ]   [ # 64 ]
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It’s Rose’s hearth bread, with half whole wheat, half bread flour, soaked seeds, and old starter. I took most of it to a dinner last night but only one of the Americans commented on it! One of the Italian guests there also makes bread in a bread machine, bakes it off in an oven. But I’m sure she DOESN’T do the sponge, the two rises, the autolyse. Oh, well. I hope the hosts will eat some more of the bread, I think it was the right thing to take the majority of the bread there, though the other guests, it turns out, didn’t bring anything. I guess the way I make bread here isn’t any different from when I was in New Haven last year, except that there the oven doesn’t get as hot.

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Posted: 31 May 2010 03:27 PM   [ Ignore ]   [ # 65 ]
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Well, at least somebody commented on it! And it’s better to be the only one that brings something, rather than the only one that brings nothing grin

I have a recipe somewhere for a very yummy cake that can be made with only a pan and a spoon. It’s got a funny name (Sausalito Sophisticated Saucepan Cake), and it’s very freestyle, incorporating nuts and dried fruit. I made it as a birthday cake when I was on vacation a few times, and it turned out great. I can look up the recipe when I’m back home if you want.

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Posted: 31 May 2010 03:35 PM   [ Ignore ]   [ # 66 ]
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Well, Silke, I’d have to have something to bake it in! I have a few shallow pots, not sure if they can serve as cake pans! I have a huge bag of things that we keep with friends here, but no baking pans. I’ll see if I can find disposable pans. I haven’t looked for them in particular.

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Posted: 31 May 2010 03:39 PM   [ Ignore ]   [ # 67 ]
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A shallow pot is fine. You start with melting butter, and then add the ingredients to it. The recipe even states that it’s so great because you can bake it right in the pan that you use to melt the butter in. I’ll look it up and send it to you, let’s just hope it’s not in the cookbooks that I decided to toss when I packed up my kitchen!

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Posted: 01 June 2010 11:01 AM   [ Ignore ]   [ # 68 ]
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Silke, beautiful buns! I love the sesame seeds on top.

Okay, here’s my 2nd attempt at ciabatta. This time, I made 2 of them. I feel like heating up the oven for 1 hour to make 1 bread is not justified, so I usually try to make 2. I folded the bread this time and it shows in the result. It’s a bit higher than previous attempt, and I like the shape better.

We already ate several pieces late night, it is so good! I love the texture with all the holes tongue wink.

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Posted: 01 June 2010 11:53 AM   [ Ignore ]   [ # 69 ]
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Looks great! Congrats to a perfect looking Ciabatta!

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Posted: 01 June 2010 04:45 PM   [ Ignore ]   [ # 70 ]
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Congratulations, Jenn, they’re beautiful!

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Posted: 03 June 2010 04:37 PM   [ Ignore ]   [ # 71 ]
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In addition to the Whole Wheat Epiphany loaf I posted earlier in May, this is the other bread I wanted to try this month, the Focaccia Layered with Herbs.

This bread is very delicious, it has so many things that I love- durum flour, herbs, olive oil, and I included the optional parmesan.  Everything went as planned, no notes (is that a first?).  It’s addictive, though, I could eat quite a bit of this…

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Posted: 03 June 2010 09:24 PM   [ Ignore ]   [ # 72 ]
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Oh, nice, Julie. I want to bite right into it…. No notes? Something must be wrong, eh, right!

I’ll do another batch of the burger buns next week, already looking forward to them!

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Posted: 03 June 2010 10:00 PM   [ Ignore ]   [ # 73 ]
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Thanks, Silke!

The theme for our June Bake-Off is “Buttercream”.  Happy Baking!

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Posted: 03 June 2010 10:55 PM   [ Ignore ]   [ # 74 ]
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they DO look perfect and remind me how amazingly superior they are to anything you can buy!

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Posted: 03 June 2010 11:13 PM   [ Ignore ]   [ # 75 ]
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second the motion, and my May Memorial Day bread is here:

http://myyellowkitchen.wordpress.com/2010/06/04/torta-06-de-las-tres-leches-page-211-?-the-sweetheart-pane/

what great forum topic, bread is really the way to understand flour!

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