I baked bread #119 with the fresh yeast that I mixed with flour and put in the freezer, and I was worried it didn’t survive. When I took it out of the freezer, I added some warm water and a spoon of sugar, and that helped a lot. The dough leavened very nicely and the bread came out fluffy and tasty.
The sesame-crust bread in the third picture is actually bread #118, a softer bread with yogurt, that disappeared in a few days 🙂
Last but not least, the socks are my first project with 2mm double-pointed needles. This set is 20cm long so the needles stick out a lot when knitting such a small item, and I noticed they were more manageable when I divided the stitches on 4 needles. I have similar-weight sock yarn, so I’ll be knitting more socks with 2mm needles, and maybe will get a shorter needle set. Suggestions welcome!
Long time with no bread updates! It took me many months to bake ten bread loaves, as I don’t have the chance to bake that often anymore, and not every weekend has enough free time to take care of the whole process. Here are all the loaves:
Some are missing because they were eaten before I could take a picture 🙂
I keep baking with the same procedures and setup since a long time. The only changement is the addition of a sandstone that heats up in the oven, stores heat and therefore keeps the temperature more stable. I got it from a friend who was throwing away a grill/raclette set, so I’m sure it’s OK for food use. I am not yet so sure how it changes the baking process, as I don’t see much difference in the results, except maybe that the crust doesn’t get that golden (that could be because I don’t let the stone get hot enough before putting the bread in the oven, so that it keeps eating up heat for a while).
I am baking more than once a week, so next update will come really soon!
Yesterday I baked bread #60 in my list, and here are pictures of the last ten breads I baked:
Actually, I have no picture of bread #52, and as you see I have grown a preference for whole grain loaves. I try to keep them interesting by varying the recipes a bit, but I rarely change the shape 🙂 Making buns require more space to leaven and bake, so it has to be a special occasion!
The title translates roughtly to “Ginger – health and taste” and is a collection of interesting recipes with ginger, with an informative introduction about the plant, its history, and its many culinary and medical applications. From the many recipes I picked the one for rhubarb jam, that included gelling sugar (that I bought last year but didn’t manage to use), lemon and of course ginger juice. I went grocery shopping and I came back with a kilo of rhubarb, in the form of three huge stalks (really huge! I had never seen such large stalks in Italy!). At home I washed and cut the stalks in small pieces, and removed only the largest fibres. I put the rhubarb pieces in a plastic container, poured the sugar, put a lid on and put everything in the fridge overnight. The day after, the rhubarb had let out a lot of juice. I asked my friend to taste a piece of rhubarb, to know whether to filter the fibrous parts away, but he said they were quite soft, so I blended everything in a purée and transferred it into a pot. I cooked the jam until it started gelling, and then added the juice of a lemon and a lot of ginger juice (it’s sold in small bottles here, and it’s so practical). I stirred the jam and poured it into little jars.
I’m not that fond of ginger flavour, but my friend is, and this jam has become a fixed part of our breakfast 🙂 It goes especially well on the dark bread that I just baked, and is #59 in my bread count: