In February 2015 I wrote a post on Peter Reinhart’s Straun bread recipe (here is the link). The recipe was from Peter Reinhart’s first book, Brother Juniper’s Bread Book. As I mentioned in my previous post when the first edition of Brother Juniper’s Bread Book was published, Peter Reinhart was living in a semi-monastic community of Eastern Orthodox Christians running a restaurant and bakery called Brother Juniper’s Cafe. The most popular item at the café was this Struan bread. Continue reading
As you who have been following the last few posts would know, we stayed at The Lily Dutch windmill just north of the Stirling Ranges both on the way to Esperance and on the way back.
As I mentioned previously, the windmill is a five story 16th Century fully operational replica Dutch windmill. The proprietors produce wholemeal stone-ground spelt flour at the mill. And of course, I had to buy some. I had heard about the flour prior to my visit and I wanted to try it. It is always good to try something new.
I have made spelt bread a few time before. The spelt flour I use is Schapfen Feinstes Dinkelmehl Spelt wheat flour, type 630 from Germany. I buy it from Kakulas Sister in Nollamara. It certainly makes a lovely loaf of bread. It is a very fine milled spelt flour which I like. I don’t like bread that tastes like its main purpose is to be good for you.
It was time to make bread and try out my new flour. I had about 300g of my usual spelt flour on hand so I decided to combine it with my wholemeal stone-ground spelt flour and some ordinary bread flour to make my bread. Continue reading
I know most of you don’t make your own bread and those that do, don’t need a recipe but I decided to prepare this post as I haven’t made bread with exactly these quantities before. By posting the recipe, if I want to make it again, I will not have to reinvent the wheel.
For those who don’t make your own bread, if you have the time, I implore you to give it a go. It is the best thing ever. The resultant bread is fantastic and it is so simple and cheap to make. Once you have tasted home made bread, you will realise how shit commercial bread is and, also, how relatively expensive.
I made this bread ages ago. At the time, I decided to post the recipe but I never got around to it. I decided to because I don’t have a wholemeal sourdough post and I feel that means my Sourdough category is lacking. I know there are a few people out there who make their sourdough bread using my technique and I wouldn’t want them to go elsewhere looking for a recipe. 🙂 Continue reading
I haven’t been baking much bread lately. We don’t seem to eat as much in summer as we do in winter but, the other day, I noticed Maus hogging into some white commercial bread I bought for the stuffing of our Christmas turkey. The sight made me feel guilty so I resolved to make some bread for her. Out came the starters. Continue reading
I was inspired to make sourdough baguettes after reading a post by Debi at My Kitchen Witch. Debi was making Fig, Caramalised Onion & Goat Cheese Crostini. First step was to make the baguettes. Debi gave a recipe for sourdough baguettes. At the time, I was going through a baguette-making stage. I usually make mine with commercial yeast. The baguettes are ok, but nothing special, so I decided to give Debi’s recipe a go.
Not bad except for the shaping.
The above photo is my sixth attempt at Pane Accavallato di Altamura (overlapped bread from Altamura) and, I am glad to say, it is my best to date. The worst thing about this loaf is the shaping and I blame Carol Field for that. I blame her for a lot of other things but that will come later.
This month, The Cookbook Guru is showcasing the book, The Italian Baker, by Carol Field. As I didn’t have the book, I put it on my birthday list and my sister, Vickie, bought it for me. Thanks Vick. Continue reading