Wild Yeast

Notes from my kitchen, in which I bake bread and raise a few other matters

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YeastSpotting 7.27.12 ~ Loaves and Rolls, First Batch

Loaves and Rolls, First Batch
Weiche Und Knsuprige Zipferlbr??tchen
Fougasse
Braid With Whole Wheat
Parmesan Cheese And Salami Rye Bread
Eggless Custard Buns
Demerara Sugar Honey Challah
Pain Cordon
Demerara Sugar And Honey Challah
Honig-Sauerteig-Brot (Honungssyrad R?•g)
Couronne Bourdelaise
Franconian Wood Oven Bread
Seven Grain Sourdough Bread
Soft Asian Buns
Medjool, Walnut And Saffron Sourdough
Golden Saffron & Fennel Loaf
Tomato Chutney Rolls
Leila Lindholms Greek Cottagebread

Don’t forget to check out the other pages in this week’s YeastSpotting:

Loaves and Rolls, Second Batch
Page 2Page 2Page 1
Flat Breads, Sweet Breads, and More
Page 3Page 3Page 3
YeastSpotting is a weekly collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive.

YeastSpotting 2.25.11 ~ Loaves and Rolls, First Batch

Loaves and Rolls, First Batch
Baguette Traditional
Blueberry Rye Sourdough
Butter toasted buns
Cheddar & Chiles No-Knead Bread
Couronne-shaped country loaf
Heart Shaped Butter Rolls
Oatmeal bread
Pan de Centeno y Comino
Paneer/Cottage Cheese Crescents
Reinhart's Soft Sandwich Rolls
Sourdough Miche - recipe from SFBI
Sugar Bread
Tartine Country Bread

Don’t forget to check out the other pages in this week’s YeastSpotting:

Loaves and Rolls, Second Batch
page 2
Flat Breads, Sweet Breads, and More
Page 3
YeastSpotting is a weekly collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive.

YeastSpotting 1.7.11 ~ Loaves and Rolls, Second Batch

Loaves and Rolls, Second Batch
Baguettes
Black Bread
Country Bread with fresh milled flour
Gluten-free vegan Bagels
Golden Raisin Bread
little dry fruit buns
Honey and Sunflower Seed Loaf
No-knead Semolina Bread
Pull-Apart Squash Rolls
Rustic Thyme and Olive Bread
Sourdough Couronne Bordelaise
Spoon Rolls
Tomato, Cheese, and Bacon!! Bread

Don’t forget to check out the other pages in this week’s YeastSpotting:

Loaves and Rolls, first batch
page 1
Flat Breads, Sweet Breads, and More
Page 3
YeastSpotting is a weekly collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive.

Chocolate Salami (Grandchildren Not Included)

Have I mentioned that some of my favorite blogs are in French? Le Pétrin, Bombance, …au levain! and Makanai are some fantastic francophones that you must check out if you don’t know them.

You don’t speak French? No problem, neither do I, really. Oh, my high-school French serves in a pinch and yours probably does too, but why knock ourselves out when Google Translate is such an able servant? Thanks to this tireless polyglot-bot, a mouse click gets you the translation of any text or web page in any of 45 languages.

This came in very handy the other week when I spotted Sandra’s dazzling and decadent chocolate salami and had to have it. Feeling lazy, I called upon our trusty GT to produce the English translation of the recipe, and commenced reading through the ingredient list:

  • 200g dark chocolate 70%. Check. I actually had exactly this amount left over from my Christmas baking. Sitting untouched for over a week in my cupboard. I amaze myself sometimes.
  • 100g butter. Check.
  • 2 egg yolks, extra costs. I checked the fridge. Yes, my eggs were from Whole Foods, and those are more expensive than Safeway eggs. So I was good on the pricey egg yolks.
  • 2 tablespoons Amaretto. Check. (In the end I only used one tbsp.)
  • 2 pinches of dried chili flakes. Check.
  • 8 grandchildren butter (80g). What?

What is a grandchild of butter? Read on…

Whole Wheat – Semolina Crowns

whole wheat semolina crown

If I had to choose one word to describe this bread, it would be “wheaty.” Now that may seem odd, because isn’t most bread made with wheat flour, so isn’t all bread wheaty? Well sure, but but the four different wheat flours — “regular” white flour, whole wheat flour, white whole wheat flour, and semolina (coarsely ground from durum wheat) — and two preferments (sponge and poolish) give the bread an extra wheaty flavor. (OK, so it’s late at night and I’m not feeling very imaginative. It’s still good.)

I used white (hulled) sesame seeds, which lend a delicate sesame flavor and are not visually prominent in the bread, just because I had some on hand that needed to be used up. Regular sesame seeds, and toasted if you like, would also be lovely. You could also leave them out altogether. We’re nothing if not flexible.

ww-semolina slice

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YeastSpotting 6.5.09

mosaic

YeastSpotting is one year old. I asked you to help me make this a big celebration, and wow, did you deliver!

Thank you thank you thank you to everyone who has sent loaves, rolls, pastries, pizzas, and so many more lovingly-baked breads, this week and every week for the past year. Thank you for deeming YeastSpotting worthy of your tremendous talent and effort. Thank you for making YeastSpotting happen.

See this week’s yeast spottings…

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