oh right I never reported back about the two-thirds-of-everything toppings on rosemary bagels
verdict: FAIL to MIXED
"fail" because the rosemary taste is basically lost in the topping. It's not at all with just rock salt, but with everything else, it's mostly gone.
"mixed" because if you want a mix of two-thirds-of-everything bagels and rosemary bagels, it's pretty arguable that you just use rosemary-style dough for all of them and apply toppings accordingly.
But that's kind of a waste of rosemary.
Right now I'm working on the repeat of spinach feta baguette. (that thread starts here)
I struggled to find spelt bread recipes that weren’t boules (fun to make, but I personally don’t love making, eating or shaping boules)
Made a spelt flour pain de mie, which turned out excellent! Kind of just winged it with the King Arthur whole wheat pain de mie recipe, and it’s now something I’ll write up and make regularly
Today has already been a busy day. I had to get a haircut, grocery shop, do some cleaning, do the laundry, make home made mac & cheese, make an improvised gluten-free "shortcake" by modifying the Pamelas Banana Bread recipe (making some guesses there), and prepping the strawberries.
I will end up doing all of the cooking and everything else, but I won't get to as much cleaning as I wanted.
Sometimes you just need to stop and give time to yourself. This weekend has been about getting in touch with my creative side. 3 new squares for my blanket and raspberry brownies. #knitting#crafts#baking#handmade
Good morning tooting friends. Slept incredibly well last night, I get super fidgety when I’m tired & I was that way by about 9.30pm last night probably due to the lovely walk yesterday. A little frost outside this morning, first I’ve seen this year although I know there’s been another one at least. Oven on as soon as I got up at 6am & I have freshly baked bread by 7.30am, smells awesome. I’ve already had eggs 🍳 for breakfast though, this will be lunch once it’s cooled. Gym first up today then a visit to my daughters to drop some things off & a coffee. I enjoyed yesterday so much I have it in mind to go for another walk this afternoon. I’ll see how I feel later.
Happy Monday everyone #MondayMorning#Sourdough#Baking#FeedlingGood
My favorite artist and dear friend Matt Beard, maybe not in that order, and his wife Ami were supposed to visit us tomorrow morning. So, I started to bake his favorite cinnamon rolls this afternoon.
Right when I was getting ready to let the rolls rise a second time, I got a text that he and Ami have cold like symptoms and will need to reschedule.
Yikes! What will I do with twelve cinnamon rolls with cream cheese frosting?
I guess I can drop six rolls off on his porch with a care package, and I will see if the grandkids will take the other six off our hands as a favor. #Baking
I've just popped the recipe for my Pistachio and Pomegranate Blondies up on my website. It's the first non-pie-related recipe there, but I think it holds its own 😂
White chocolate blondies with a pistachio cream, chopped pistachios and pomegranate seeds.
Ein Food-Foto, wie es nicht sein sollte. Das Fotografieren hat Spaß gemacht, die Dutch Babies waren lecker & die Nachbearbeitung war einfach, aber dann bemerkte ich, dass die mittlere Gusseisenpfanne völlig falsch stand. 🙈
A food photo done wrong. Taking the photo was fun, the Dutch Babies tasted great & editing was a breeze. But then I noticed the middle cast-iron pan was totally misplaced. 🙈
Another attempt to mobilise you for #RandomFriday!
This is a bread I bake from time to time, the recipe is quite simple but it takes time because it's a cold fermentation, which means the dough needs to be left in the fridge for at least 12 hours.
Fougasse is kind of like French foccacia. Back in the days when wood-fired ovens were cutting-edge technology, fougasse was used as a sort of "test loaf" to make sure the oven was the right temperature for further baking.