I hate buying tortillas. And I have found a recipe that I really like for flour tortillas. I got it on here. Someone posted it from I think Epicurious. Anyway, I really like wrap sandwiches on the flavored wraps. Has anyone made tortillas with flavoring? I take it you would do the same thing you do to flavor pasta. But how much herbs, or spinach, or tomato paste or whatever would you add? Any ideas?
I was talking with someone regarding the dimpled loaf pans and they don't like them because of the aluminum. They only used stainless steel.
What are your thoughts about the metal for bread pans and what pans do you think are best?
Thanks for any input.
Angelia
I was scheduled to go to the dentist yesterday for some work, so I baked these in the morning before I left so I could take them. I have turned a few of the Dentist's staff into bread bakers, and they look forward to me coming by because I always bring them something. The Dentist is alergic to peanuts and some other nuts, so I made a loaf (the football shaped one) with 2T of mixed Italian herbs for him (he had to fight the girls to get a piece. LOL) The long loaf had flax seed, chopped walnuts, sunflower seeds and golden raisins in it. The top of each loaf is sprayed with water and I sprinkle 10-grain cereal on the loaf just befor putting it in the cloche. By the time my procedure was done, there was about two inches of each loaf left. Wow, those ladies sure can eat. Of course, it came out of the oven at 8 a.m., and I was in the office before my 10:00 appointment, so it was still a little warm in teh center.
This is the basic no-knead recipe that was proofed for 11 hours and was baked in a pre-heated cloche for 30 minutes covered at 450F, and 10 minutes uncovered. I do not like a dark crust, so I just watch the uncovered bread until it turns a golden brown.
I like buying Arnold's WW breads and Thomas's english muffins that are high in fiber- more than your normal "whole grain" products that you can buy. Does anyone know how they add the extra fiber in their bread products, to make them even healthier,
Is there a way to assess a recipe for the nutrient data, to find the fiber content? I'd specifically like to know how the fiber can be increased at home though.
Thanks a bunch!
Whenever I try to post an offsite link within an anchor tag, I get a message saying that my post is suspected of being spam. No captcha to fill out.
I have been unable to update my ejm (Elizabeth) recipe index. I tried removing all the offsite links but still, it won't allow the post to go through.
Is there a limit to the number of links per post?
-Elizabeth
I made my favourite bread again today, 5 grain with rye sourdough
Followed the recipe with the following alterations;
No yeast
Used SteveB's mixing instructions for double flour & water additions in KA, the soaker added with the 2nd flour addition, the last 4oz water kneaded in by hand
Bulk ferment was 5 hours @ 66F
Loaves were shaped, then retarded 8 hours in fridge & final proof 3 hours @ 66F
It was baked uncovered with steam & had the most astonishing ovenspring I have ever encoutered. The whole loaves expanded & ended up much bigger than usual. The multigrain loaves feel as light as French bread. I haven't cut into one yet to see the crumb.
Photos are at www.flickr.com/groups/thefreshloaf/
Steve's hypothesis is that the tiny bubbles formed during mixing act as sites for the formation of larger CO2 bubbles produced during fermentation. It certainly seems to work, whether it's an improvement or not awaits the tasting?
Patsy
Hi all you sourdough experts.
I used the Debra Wink method to make my started, and am only feeding it 1/4 cup of each flour and water to 1/4 cup starter. Most of the recipes I've looked at call for much larger amounts of starter. Do I just feed my starter without discarding any to create enough starter for the recipe and then some? My starters are very active and usually double in about 3-4 hours. I have a whole wheat one and a white one. I want to try to get some dough started this afternoon.
Thanks for your help.
Danni
Today, I baked a couple boules of Susan's "Ultimate Sourdough," a batch of Anis Bouabsa baguettes with sesame, sunflower and poppy seeds and a Polish Cottage Rye.
I've blogged about Susan's sourdoughs before. What else is there to say? I love both her "Original" and "Ultimate" sourdoughs. I can't say I prefer one over the other. The one I baked today was from Susan's recipe, but I left out the olive oil ... I think. At the moment, I can't recall whether I forgot it or not. Hmmmm ....
The seeded Bouabsa Baguettes were made at my wife's request. I've been making different breads with mixed-seed soakers recently. My wife has enjoyed them, but has told me she likes the seeds on the outside more than on the inside. Being it's Mother's Day, it seemed a good time to make something special for her.
I followed the Bouabsa formula about which I've blogged several times before. This uses Bouabsa's technique but adds 100 gms of active sourdough starter. I also substituted 10% white whole wheat flour and 5% whole rye flour. The remaining 85% was Giusto's Baker's Choice. I mixed the seeds (30 gms sunflower, 30 gms sesame and 15 gms poppy) and rolled the shaped baguettes in the mix, spread on a sheet pan, before proofing on a linen couche.
They turned out well, with a nice crunchy crust, open crumb and very tasty flavor.
The Polish Cottage Rye is one of my favorite breads from Leader's "Local Breads." I have made it using First Clear flour with results like the photo in Leader's book. The last couple of times, I have followed the recipe and used bread flour for the wheat flour. The crumb has been very open and nothing like that pictured in "Local Breads." Using bread flour, it makes a very slack dough that requires extensive, intense mixing to develop the gluten sufficiently to allow one to form a boule that holds its shape. Leader's mixing instructions should be followed and yield good results. Both versions have been delicious.
I made this bread today with bread flour. It just came out of the oven and "sang" at the top of its lungs.
David
High-Gluten Spring Wheat flour is what I use for all my sourdoughs, Shannon, and using it tends to make a stretchier, chewier loaf, which is what I want. H-G flour is a step higher in protein than bread flour. Don't know if you are making sourdough, but if so, here's a simple recipe:
50g starter
210g water
300g High-Gluten Flour
6g salt
Mix the starter and water in a small plastic tub,* add flour and salt, mix until rough. Cover and let sit 10 minutes. Using a wooden spoon, fold the dough from bottom to top around the tub. Cover and let rise until the dough has doubled in volume. At this point, turn it out on your oil-sprayed counter and envelope-fold it. Fold it two or three times, letting it relax between foldings. Each time you fold, it will become easier to handle and will hold its shape better. Now, shape the dough and leave it to rise either on the counter with parchment underneath or in a banneton (or linen-lined colander or bowl). When you can poke your floured finger into the dough and the imprint stays, it's time to bake. Pre-heat the oven to 500F, then turn it down to 460F after you load the bread. There are several options for steaming bread. My fav is covering the bread for the first 20 minutes with a stainless-steel bowl. Total time in the oven will be about 30 minutes. Let the bread brown as much as it can without burning. Don't cut the loaf until it has cooled.
*If you use a small tub (such as a 2-lb yogurt tub, which is what I often use), the dough will half-fill it, and when it doubles, the tub will be full! Cool, eh?
Remember to have fun.
Susan from San Diego
The below loaf has 25g rye flour substituted for 25g of the HG flour:
I can't think of a better place for hard to find info. Years ago there was a Korean Bakery that made the best rolls I think I have ever tasted. They were football shaped with an indention on top that was filled with about a tablespoon of butter, scallions and salt that had been simmered until tender and simply placed in a puddle on top. I have searched the net for years and haven't found anything that even sounds close. Any help would be appreciated. There might be a time when I don't have to ask so many questions, but I don't see that happening anytime soon.
Carol