Monthly Archives: February 2018

fine tuning Tartine Bread….

Combo Cooker summary: adding a little rye flour and wheat germ to Chad Robertson’s Tartine bread; Jane Mason natural starter (wheat) is just getting stronger; altering the baking time in the combo-cooker for even better oven spring; getting permission to change the recipe; brief review of “My Kitchen in Rome” by Rachel Roddy;

Yesterday, we made bread again. Of course, we baked it in our fabulous cast-iron combo cooker that T gave to me last Christmas.

Tartine Bread

When putting the ingredients together, I’m still opening Robertson’s book to page 48, the ingredients list for “basic country loaf”. But we’ve made a few changes. Because, of course, every kitchen is different. (continue reading )

Wildness at the BBBabes’ 10th Anniversary Party (BBB February 2018)

go directly to the recipe

BBB 10th Anniversary summary: recipe for Wild Royal Crown Tortano based on a recipe in “Artisan Baking Across America” by Maggie Glezer, using Jane Mason’s starter and Chad Robertson’s kneading and shaping techniques; information about Bread Baking Babes; BBB’s 10th Anniversary!

Bread Baking Babes (BBB) 10th Anniversary: Royal Crown Tortano – Revisited

Royal Crown Tortano

How time flies! The BBBabes have been baking together for 10 years!!

Well… Some of the BBBabes have been baking together that long.

I’m not one of the original BBBabes, even though I was lurking on the edges, gazing on in envy, right from the start. But eight years ago, after one of the original BBBabes retired, I was asked to join officially. At the time, I thought that I should probably justify my invitation to become a BBBabe by actually making a few more of the recipes they’d chosen. (Of course, it is taking me ages to work my way through them all. :lalala: …I’m still not even close to being done.)

The first Catch-Up BBB bread I made was the BBBabes’ first bread, Royal Crown’s Tortano from “Artisan Breads Across America” by Maggie Glezer.
Royal Crown Tortano

When will I learn to read things all the way through? […] [In] the preferment for this: I whisked ¼ tsp (.9 gm) yeast (my scale won’t measure fractions of grams) with 240gm water. Then I measured out 100 gm unbleached bread flour and put it in the bowl. And saw that I was supposed to put only 80 gm of yeasted water into the flour:
Add 1/3 cup of this yeasted water (discard the rest) to the flour and beat this very sticky starter until it is well combined. – Maggie Glezer, “Royal Crown’s Tortano”, Artisan Breads Across America, p. 203
– me, blog from OUR kitchen | Catching Up in 2010: Royal Crown’s Tortano (BBB February 2008), July 2010

But it turned out to be beautiful bread, in spite of my difficulty with reading. So when Tanna suggested that we bake the Royal Crown Tortano again for the BBBabes’ 10th anniversary, I was thrilled.

However. Being almost incapable of doing things the same way more than once, I decided I HAD to use our Jane Mason starter to make this 10th anniversary version of the Royal Crown Tortano. How could I not? :-)

(continue reading )

Running Wild with Stacy’s Orange Rosemary Boule

summary: making bread based on a recipe in Jamie Schler’s beautiful cookbook “Orange Appeal”; not following the recipe vs. following the recipe; wild yeast version is good too….

Orange Rosemary Bread

    My friend Stacy Livingston Rushton lives, like I do, the expat life. But whereas I’ve spent the last 30 years between France and Italy, Stacy has lived in close to 15 countries spread out over 6 of the 7 continents. A great home cook such as Stacy can’t but be influenced by the different cuisines of the different cultures and countries she has lived in and been a part of, recipes—and stories—that she shares on her blog foodlustpeoplelove.com.
    Her Orange and Rosemary Boule, a traditional French round country loaf, is a gorgeous, flawless, flavorful bread, just this side of a brioche, inspired by the marvelous, crusty-on-the-outside, tender-on-the-inside artisan breads she ate while living in Paris. Rosemary is a much-used herb in France for both savory and sweet foods, and it goes beautifully with orange.
 
– Jamie Schler, “Stacy’s Orange and Rosemary Boule”, Orange Appeal, p116

orange rosemary bread I made this lovely bread relatively early on, in 2016, when we were still in testing mode for Jamie’s cookbook. And I loved the bread. Even though I know I drove Jamie mad by altering the recipe by refusing to test it as is but immediately reducing the amount of yeast and using a mixture of whole wheat flour and all-purpose flour.

We loved the aroma of the just baked bread – the orange and rosemary are wonderful together. Also, the bread looked beautiful with the toasted and twisted rosemary and zest on the surface.

Then, early last November, armed with our wonderful natural starter, I wanted to see how the bread turned out when made without commercial yeast.

Oranges still weren’t in season. But I thought it would be wise to use the rosemary plant I had brought inside to rescue it from our winter – before it got powdery mildew…. :lalala: (continue reading )