ye olde bread blogge

bread, coffee and tidbits

Archive for October 2007

Baguettes au lin (Linseed Baguettes)

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This is a very flavorful bread perfect for breakfast. I think that the quality of a baguette depends greatly on the way the dough was handled, the addition of sourdough, a poolish or old dough may enhance the flavor and the crust, too. Develop the gluten to a maximum, but employ gentle mixing like the slow-kneading-technique described in The Handmade Loaf by Dan Lepard. I like to mix and turn the dough with a fork, only tugging at it in 5-minute-intervals for about 20 minutes.

Then, after a rest of another 10 minutes, I finish kneading on the counter by hand. You can apply a tiny bit of oil to the surface of your counter so the dough won’t stick. Or use a light coating of flour and fold the dough onto itself for a couple of times. For the final rest of the baguettes, I flour a towel with fine rye flour, because I prefer the flavor of toasted rye to that of wheat. You could also add millet or roll the baguettes in poppy seeds and coarse sea salt. Ouh la la.
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Written by theinversecook

31 October 2007 at 23:01

An unnerving Halloween

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May the ghouls, thugs, ghosts and the deceased get stuck in rush-hour traffic on their way to your abode.

Written by theinversecook

31 October 2007 at 14:32


with 6 comments

I do not know where this bread got its name and it probably is rather arbitrary, if not random. But the checkerboard-style of scoring seems to be attached to “Cossack Bread”. One thing is sure: Slashing the dough like this yields some extra crust to chew on, which is a good thing. The bread-wash is optional and adds some shine. With 78% rye flour it is a hearty bread.
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Written by theinversecook

30 October 2007 at 19:07

Barley and rye bread

with 4 comments

Barley has one of my favorite flavors. Also, this grain found its way into one of the cheesier titles for a movie. Barley flour weakens bread dough and gives a dry finish to the crumb. In this recipe it underlines the natural nutty aromas of wheat and rye. I modified the original recipe from The handmade loaf in that way, that I baked a bigger loaf, added more water and toasted the barley flour. I think that this time my dough rose more rapidly than suggested in the book.
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Written by theinversecook

26 October 2007 at 20:55


with 2 comments

Spaghetti growth

A spaghetto of 51.5cm length will grow during cooking to 61.5cm. That’s a growth of about 19%.

Written by theinversecook

26 October 2007 at 00:24

Posted in food


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