foodie3

enzian, the pan has 12 small rosettes, about 1/3 cup each, its called sweetheart rose, made by nordicware for williams sonoma. here is a link to an article on canneles including the recipe. http://the.honoluluadvertiser.com/article/...or-Flavor-47857

nightscotsman, i read the old thread on canneles a few times, thanks for all the info. i am planning on trying the choc version based on the recipe you posted; what is your favorite recipe for canneles these days ?

i bake bread on a regular basis and will gladly post some pictures and share ideas. i am trying my hand at canneles and this is my latest, baked in nordicware rosette pan. the recipe is from michel roux's book finest desserts, but i intent to try others as well.

love french potato salad with fresh tarragon, shallots and parsley any time of the year!

here are my mixed starter walnut boules. they taste slightly sour - definitly like them better this way. i made the second starter a bit sour by keeping it at room temp for 12hrs and under refrigeration for an additional 12hrs. this will likely become my new procedure.

the secret to great beets are young and sweet roots, if they taste muddy you might as well make borscht. one of my favorites is sour cream or creme fraiche on top of roasted beets, either warm or cold.

frozen pieces of dough work very well for me, i have several in the freezer at all times. since my house is quite cold, i double the times for rising, start late in the evenining and make it as a 3 day bread.

chicken liver pate two ways - on slices of brioche and on slices of apple.

from epicurious food dictionary: baba [bAH-bah] Also called baba au rhum , this rich, light currant- or raisin-studded yeast cake is soaked in a rum or KIRSCH syrup. It's said to have been invented in the 1600s by Polish King Lesczyinski, who soaked his stale KUGELHOPF in rum and named the dessert after the storybook hero Ali Baba. The classic baba is baked in a tall, cylindrical mold but the cake can be made in a variety of shapes, including small individual rounds. When the cake is baked in a large ring mold it's known as a SAVARIN.

devlin, thanks for your encouragement and advice! this bread was the only one, so far, that i found to be inedible and had to throw away, which is completely against my principals. too salty, too chewy and flat tasting - is a bad, bad recipe in my book! i suspect that what you are making is, indeed, a different bread. i do "optimize" my favorites as well, but it has to become a favorite first. i may give it another shot in the future, but for now there are many others on my list to try. have you baked from m. glezer's book?

jackal10, can you give specific examples of "wrong details " and what you consider the right approach including n. silvertons? this would be of great help to me since i rely entirely on books for my bread baking education.

i am quite new to bread baking though i've been making foccacia and savory yeasted dough based galettes for many years - these are my staples. my favorite book for recipes, so far, has been maggie glezer's artisan baking across america. i like the flavors of breads made with very little yeast and long preferments best, with these hearth type breads i get good dark crust and very good texture to the crumb. i have many favorites from this book! sethg, i follow the recipes exactly and weigh carefully more so the first time around. there are mistakes in books, for instance, in c. fields the total weight for biga (the larger recipe) doesn't add up, rlbs bread bible has a web site with all the corrections. as far as the amount of salt in the croc, i don't know whether or not it is intentional, the standard is 2%. the most useful reading for me came from joe ortiz "the village baker'', i also admire n. silverton, made some of her pastries but not her breads (yet), her recipes do work.

devlin, i was afraid you'd ask - the croc was a disappointment for several reasons: a. it was extremely salty - 25 gr of salt for 550 gr flour = 4.6%, i should've caught this before making it, i couldn't eat it! b. the texture was too chewy, i was also surprised at the "flat" flavor after a 48hr preferment, i used giustos bread flour and durum that i bought in bulk, can't really tell where durum came from. c. i was determined to keep the dough very wet and should've baked it on the sheet pan rather than transfering to the stone, this was difficult and resulted in an ugly shape. i also baked pane pugliese from the same book, had to add about 150gr of extra flour (i checked the salt amount it was ok, 2%) and the dough was still pretty wet, made 3 boules, both the crumb and the crust were nice and the flavor was pleasant (i used a 48 hr biga).

i also follow the turning routine for all doughs, i do 3-5 turns every 20 mins after the dough is mixed using as little flour as possible - i like the wet dough and many times i use no flour at all, but slightly oil everything to avoid sticking.

devlin, here is a link to giusto's - shipping is expensive, though http://www.worldpantry.com/cgi-bin/ncommer...&cgrfnbr=171236 i live in sf bay area and around here you can get just about everything in specialty stores, whole foods sells giustos flours in bulk. i am making "the crocodile", i like the wet dough, it's fun to work with, the smell is quite sour, hope it will be ok.

i made the chicken thighs with the sweet hungarian (szeged brand) paprika and it was quite tasty, thanks ronnie-suburban! i used 6 large onions and 18 thighs (skined and defated) and it took approx. 4 hrs at 325F to reduce the sauce. question: how long do you normally braise the meat and how much is "a lot" of paprika?

yes, their products are stone ground according to the website. looks like their semolina flour is not the same as fine or extra fine durum that my bread recipe calls for, shucks!

thanks again artisanbaker. the flour i have from bob's red mill is quite fine in texture, a lot closer to flour than cornmeal, may be it's just not the extra fine grind.

thanks, artisanbaker. this does not answer my question - i still do not know what does fine (or extra fine) milled durum flour look like and how to tell whether the product in front of me is semolina or durum flour?

whole foods sells durum flour which they also call semolina, it's quite fine and golden yellow in color, it looks identical to the one from bob's red mill which is also called semolina flour. is this different from durum flour, what does durum flour look like, how can i tell them apart visually?

i also liked the walnut bread from bwj very much. for comparision i made the walnut levain from maggie glezer's artisan baking, (it is a bit faster to make - i used yeast preferment in the levain) and found the two breads to be almost identical.

be prepared to work all day and have a smelly house! the only gefilte fish worth making is the kind you are used to from home and love. for me this means carp only, either cut into steaks (you remove the flesh mix it with onions and matzoh meal and fill the parts removed - the traditional gefilte way), or ground carp, use all of the bones for stock, split the head and fill it.

for an inexpensive solution (mine cost $1.14 ea) try fire bricks from your local stone supplier, they measure 9" by 4.5", get the ones that are 1" thick. this will also give you some flexibility as to how much of the area you want covered.

i can recomend the walnut bread - made it this weekend you also get two pizzas as a bonus. it's a rather large loaf with a great crust, would've been better to make two small ones, but i wasn't sure about the baking time.

the crumb was very nice to look at, as described in the book both open and tightly grained, but i find the taste a bit odd - i love potatoes of every kind and was sure they would enhance the bread, but... how does the walnut taste? i am going to make steve sullivan's mixed starter, may be i will do a small walnut and some baguettes with it. i love sour walnut, never had it sweet.