I am a freelance musician in Toronto, Ontario, Canada. What I really love is good food, books, movies, gardening (even though I have a black thumb) and bicycle travel.
My foodblog is at http://etherwork.net/blog/- adventures in food and drink, recipes, disasters, triumphs....
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….
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.
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…. (continue reading →)
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 →)