Savor the Flavor
This bread involves heaps of dried cranberry (9 ounces to be precise), that paired with walnuts, scream “Christmas”, and tastes pretty darn close to Panettone (texture & taste) which we usually associate with this time .
For those of you lucky dogs and ducks that inherited a piece of my multi-million dollar sourdough starter, here is the first blog post in the series discussing how to actually bake a sourdough bread that will gain back your spouse’s respect, as your kids and friends would bow in front of you and address you as “Your Royal Majesty”. This series is a remastered version of the original Sourdough Chronicles I wrote a while ago.
You know that fall is approaching when you start baking. Lately the temperature in Chicago was more baking-friendly so I thought it was time for another BBA Challenge dust-off here with a delicious Roasted Onion and Asiago Miche.
This is a protein-intense bread, surely because of the cheese overdrive content but worth making it again… annually. No, really I would make it more often but it requires attention and time. I really liked the asiago cheese in it because it gives an assertive taste, but you can simply substitute it for any other cheese from that same family (like Parmesan or Pecorino Romano).
Look, this is not the healthiest breads of all, but sure makes a killer sandwich. Also thought it was time to dust off my Bread Baker’s Apprentice book and take on a new bread baking challenge.
I had this next chapter in the BBA challenge on my list for a very long time but only now I got to actually get my hands dirty (literally!): Bagels! Partly because of my quest of finding the highest gluten content flour (14.2%), and partly because of the residual insanity in my life that never seems to clear up. Here is my first adventure in baking Bagels – hope it’ll inspire you.
Since it started, I’ve been wanting to spin off my participation in Nicole’s Bread Baker’s Apprentice Challenge – an ambitious project to bake myself through Peter Reinhart’s book with the same name. Finally, I have my hands full of sticky dough up to my elbows. This week’s challenge is Ciabatta Bread, a North-Western (Liguria) Italian invention that literally means carpet slipper because of its typical shape that resembles it.
This was the Happy Day! The day when everything came together. The fun. The Grand Finale. The day you can hug everyone on the street, then get arrested for being weird.
facebook
instagram
twitter