NEWS: "Back to the Future, Buddies" recipe for the month of January and February is: Rewind!
Bake along and link up your bread. The closing date is February 28th.
NEWS: La ricetta del mese di gennaio e febbraio del gruppo “Back to the Future, Buddies” è : Recupero.
Il termine di partecipazione è il 28 febbraio.
Jan 29, 2015
I must have discovered Chapatis in 2012. I hardly baked bread at that time and I believe Chapatis have been one of the keys that has unlocked the door to the (once to me) scary and immense world of homemade bread.
I couldn't believe that flour+water+salt and a little resting time could make my day! I immediately fell for its simplicity and great taste.
Thank you so much Bread Baking Babe Elizabeth of "Etherwork" for having chosen this great recipe and thank you so much for your great video on how to make chapatis.
Jan 28, 2015
Two days in a row I've baked these delicious "whole wheat and rye müsli bars with yoghurt" as they are healthy and filling and just what we need to take along on a long car trip... Yumm!
(Nooo, we are not eating them all during the trip (+32 pieces!) - the majority goes in the freezer and the kids will eat them as school snacks).
Ecco lo spuntino ideale che ci accompagnerà durante il nostro lungo viaggio in auto: deliziosi "panini integrali al muesli con segale e yogurt", salutari e sazianti! Ne ho sfornati per due giorni di fila, ...ma nooo, non li mangeremo tutti e 32! Una gran parte verrà congelata e i bimbi li consumeranno durante la ricreazione scolastica.
Jan 19, 2015
Batter bread? No kneading? No fermenting in the fridge? 50 strokes and a 30-minute rising time before baking? Wow, I'd say this is an "against all odds, bread"!
There's a lot of dry yeast in there but there's also a lot of home-milled whole-wheat flour in there... Hope it counts to define it "healthy".
I've baked it in the Römertopf "Pane". I oiled it and sprinkled it with sesame seeds, hoping that it would do the trick...but the dough liked the Römertopf sooo much that alas, once baked, it did not want to let it go! The top looks good (picture 6), but the borders have suffered (even Dart Vader was a bit upset! That's him, in the background, carved on the green glass! A great present made by my nephew).
So the next time I will bake it in two loaf pans lined with baking paper hoping in better results.
Jan 12, 2015
My dear baking friend, I am so sorry to inform you that the next couple of months I won't have too much time to dedicate to our group "Back to the future, Buddies". Since this doesn't mean that you won't have the time, too, I take the opportunity and "offer" you a rewind.
Please feel free to make any recipe you wish from the under-mentioned and please link it/them up clicking on the link-up bottom.
I am so looking forward to seeing your delicacies by February 28th.
Have fun, my dear friends!
Attendo con gioia di vedere le vostre prelibatezze entro il 28.2.2015.
Sept. 2013 - Sett. 2013
Pane allo Zucchero: Ricetta
Dec. 2013 - Dic. 2013:
Jan. 2014 - Gen. 2014:
Saint Hildegard von Bingen Spelt Bread
Pane al Farro di Sta Ildegarda di Bingen
Feb. 2014 - Feb. 2014:
Viennese Braided Loaf (Striezel)
Striezel Viennese (Brioche Intrecciata)
March 2014 - Marzo 2014:
5- Grain Bread with Walnuts
Pane ai 5 Cereali con Noci
April 2014 - Aprile 2014:
May 2014 - Maggio 2014:
White Soda Bread with Fresh Herbs
Soda Bread alle Erbette
September 2014 - Settembre 2014:
Oct./Nov. 2014 - Ott./Nov. 2014:
Sweet Portuguese Bread
Pane Dolce Portoghese
December 2014 - Dicembre 2014:
Yule Wreath filled with Almond Paste
Corona Natalizia farcita con Pasta di Mandorla
Jan 7, 2015
The big day has come! Now that I've learned how to prepare the starter with the Sekowa Special Baking Ferment and have a huge batch in the fridge, it's high time to bake with it. My first test was a Rye boule (picture above on the left) and I was pretty happy with its taste and texture.
E' arrivato il grande giorno! Dopo aver preparato lo starter con il prefermento Sekowa è giunto il momento di vederlo all'opera.
Il mio primo test è stato il pane di segale (foto in alto a sinistra): si, sono soddisfatta del gusto e della struttura.