This January, the BBBabes made Tartine Polenta Bread, based on a recipe in Chad Robertson’s book “Tartine Bread”. (Here is the recipe I used.)
Not all of us had difficulties with this bread…. But. Here are some of the comments that were flying around as we baked this month (ha! can’t you just read volumes between the lines?)
I think this is one of the first BBB challenge breads that has proven especially difficult for me! – Kelly (A Messy Kitchen)
Following Robertson’s instructions (or lack thereof), the resulting dough was more like soup – me, (blog from OUR kitchen)
I expected a more open crumb – Karen (Bake My Day)
Because polenta (corn grits) can absorb and then release a lot of water into the dough, this bread can be quite a challenge. – KarenK (Karen’s Kitchen Stories)
From the first moment I read the recipe, I had numerous red flags waving in my face. – Judy (Judy’s Gross Eats)
That looks even more challenging than the imfamous Croc bread! – Mary, aka BreadChick (The Sourdough)
Not an easy bread for sure, but a delicious one. – Pat, aka Elle (Feeding My Enthusiasms)
This was a challenge, but definitely worth it. – Cathy (Bread Experience)
[B]uckle up and find your courage and make this bread – Lien (Notitie van Lien)
This was truly a challenge in every way – Aparna (My Diverse Kitchen)
[A]ren’t we supposed to start the New Year with a challenge? – Katie (Thyme For Cooking)
Just like last January, this January has been another rollercoaster with wild weather fluctuations and the craziest news (and “fake news” too) reports south of the border. Just two BBBuddies joined us this time around. Perhaps it’s a sign of the times – fewer and fewer bloggers and fewer and fewer BBBuddies joining in each month. Or perhaps all the others got scared off by having to use wild yeast. Or perhaps it was the fear of possibly creating something like the croc on steroids?
summary: recipe for Tartine Polenta Bread, based on a recipe in “Tartine Bread” by Chad Robertson; definition of corn; using millet in place of corn; following the book recipe produces Slack Bread – worse than the croc!; making my sister happy; importance of recipe testing; overwintering rosemary in an inhospitable climate; a Bread Baking Babes (BBB) project;
How do you spell verbose – shouldn’t it begin wih “E”?
Once again, I’ve waffled like crazy about what to choose. And once again, I didn’t actually consider that we should make waffles. Although….
Just as I did last January, I was going to choose Carta da Musica, still being entranced by its description in “Savoring Italy” by Robert Freson and the fact that we saw the April Bloomfield making something with it on Season2 of the delightful PBS series “Mind of a Chef”.
On the island of Sardinia, eligible men used to choose their wives, not for their beauty or their intelligence, but for their ability to bake bread. […] Sardinian women have developed pane carasau, a flatbread so light and thin that it has been nicknamed carta di musica, or sheet music bread.
– Louis Inturrisi, Sicily/Sardinia, Savoring Italy, p229,230
Then I remembered bookmarking Cathy’s Easy Rosemary Orange Poolish Baguette, which is not unsimilar to Stacy’s Orange Rosemary Boule in Jamie’s and Ilva’s fabulous cookbook “Orange Appeal”. I ALMOST almalgamated those two recipes…. (remind me to rave about Stacy’s Orange Rosemary Boule!) (continue reading →)
summary: Happy New Year!; Tartine Bread just keeps getting better; mussels inspired by a recipe in Jamie Schler’s cookbook “Orange Appeal”; old Navel oranges still produce beautiful juice; lentil soup; lentils for fortune; in praise of Rachel Roddy;
We had a wonderful New Year’s Eve!
Yesterday morning, after packing up Tartine bread, cherry snowballs made with Persian dried sour cherries, cheese biscuits and pecan puffs, we put on all our layers and hats and scarves and mittens and headed out into the cold (and don’t let your Winnipeg and/or Edmonton and/or Alaskan experiences of what real cold is confuse you – it was REALLY cold here in Toronto) and trekked along the snow-packed sidewalks up to miss the streetcar and wait for about 10 minutes, jumping up and down to try to keep our feet warm. Then onto the rather elderly streetcar, that quickly filled up with people heading to work or play (every time the door opened, a gale-force wind whipped past our feet), to go across the city to our long-time friends W and G for our annual Cheese Day. Both W and G’s sons were in town for Christmas and J and G had gone to St. Lawrence Market to get a selection of cheeses, pate, cream cheese, bagels and smoked salmon.