Chestnuts were an important traditional foodstuff in parts of Italy. Peasants could supplement their diets with chestnuts, and flour was a natural extension of this. Roasted chestnuts remain a common sight in Roma over the winter, though I’m skeptical about whether this is because Romans demand it, or because it’s another cute novelty to sell [...]
Entries Tagged as 'bread'
Chestnut and walnut bread
February 2nd, 2012 · 4 Comments · Baking, Food misc, Main thread, Rome
Tags:bread·chestnut·chestnut flour·farina di castagna·farina dolce·walnut
Couronne experiments
April 3rd, 2011 · No Comments · Baking
I’m loving the ring shaped loaf at the moment. It’s also called a couronne apparently, though I don’t know much about the real thing from France. I did this one summer 2010: Annoyingly, I didn’t make a record of it at the time and I can’t remember where I got the recipe. Recently, however, I [...]
Busy baking, Xmas and new years 2010-2011
January 5th, 2011 · 2 Comments · Baking
It’s been a very busy month on the baking front for me. For Lawrence and Jo’s wedding on 19 December 2010, I made the cake, with Fran doing much of the decoration. I’m slightly disappointed with most of the photos I got of the cake, many of them are pretty gloomy – not ideal for [...]
24 hour leaven bread
September 29th, 2010 · No Comments · Baking
I dropped my camera. My dear old camera. And now it refuses to focus. It was just a compact, but it has been with me a long time, and it certainly took better pics than my phone – as demonstrated with this post. This is a loaf I made up as an experiment. I wanted [...]
Tags:bread·cob·leaven·loaf·soaked grains
Polenta crust tomato bread
September 19th, 2010 · No Comments · Baking
This is a Dan Lepard recipe – published in the Saturday Guardian, but also over here on his forum. In his intro, Dan says it’s “A loaf that’s unfairly despised by foodies and artisan bakers…”. I wonder why it’s despised. It’s not got the deep flavours of a naturally leavened bread, say, but it’s fun [...]
Daktyla
September 19th, 2010 · No Comments · Baking
This is a Eastern Med bread, from Greece, Cyprus, Turkey. I’ve bought it from Turkish grocers in England, but never knew what it was called. Daktyla apparently means “fingers” in Greek. Supposedly the loaf resembles a row of fingers, or somesuch. Whatever, it’s very pleasant to eat, and visually pleasing for plonking on the table [...]
A box of bread
July 20th, 2010 · 1 Comment · Baking
Here’s some of the bread I did, catering for a birthday party. From the left: fougasse, apple and oat loaf, alsace loaf with rye.
Form factor
April 13th, 2010 · No Comments · Baking
I made this loaf the other day, inspired by but not following Richard Bertinet’s Honey and lavender loaf recipe from Dough. I’m sure a lavender scented loaf would be lovely, but it isn’t ideal of your basic sandwiches-for-work loaf, so I excised the lavender. Also, I’m finding the very best breads I’m making at the [...]
Tags:bread·leaven·levain·loaf·otterton mill
Handmade loaves
February 7th, 2010 · 5 Comments · Baking
Although I blog about my baking over at Cake-Off, the emphasis there is on cakes, cupcakes, tray-baked cakes, biscuits, cookies and all things sweet and yummy. For my bread-making, I’m going to try and write about it a little more here. I’ve been making bread on and off most of my adult life, starting, like [...]