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Found 684 results

  1. I have gone through all the different threads on all Indian breads located on the eGullet forums, but I have yet to find anything that simply discusses the whole scope of bread names and terminology. As one who is familiar with eating many breads but hearing several different possible names attached to them, there is no clear idea in my mind that separates each one. I'll just name a few things and maybe everyone can help expand the list and elaborate: Poori Bhatura Dosa Chapati Paratha Thanks a lot! Joel
  2. I'm going to bake some bread on my grill tonight. A friend made this at a cook-out-in (this is when a cook-out is planned but moved inside because of our rotten weather this spring) and it was very good. Much better than the overcooked beer can chicken. Why don't people use meat thermometers? I made some dough this morning with lots of olive oil and garlic, rosemary, and chives in the dough. It is proofing in the fridge right now. Has anyone ever baked bread on the grill? Any advice? I was going to build a very hot fire and bake the dough over indirect heat.
  3. I ran across an 'only in Japan' bread today, it was a French style baguette filled with mentaiko (spicy cod roe) and butter. It was actually so good I went back for 3 samples. We discussed bread a little in the yoshoku thread, but what are some of your favorite Japanese breads?
  4. My number one thing to make with stale bread is a favorite in Barcelona. At Paco Meralgo, there was this... Today for lunch (at home), there was this... Turned into, (with a little less oil than above)... Pan con tomate. In Catalan, Pa amb tomàquet. Bread with tomato. Not a bad use for stale bread. That's mine...yours?
  5. I recently read about sprouted wheat flour in Peter Reinhart's Pizza Quest blog. That discussion led me to try making some sprouted wheat flour bread, after I sprouted some wheat, dried it, and milled it. Then I made a simple flour/water/yeast/salt loaf with 90% hydration--as Peter suggested, the flour easily accepted this extreme hydration and remained intact and elastic. The dough was prepared in the food processor, with several breaks for the flour to hydrate before the final kneading; left to rise about an hour before retarding in the refrigerator for 3 days (unexpected work problems interfered with the original plan of holding the dough overnight only before rising/proofing/baking); then the dough was turned out, lightly kneaded and shaped into small round loaves, proofed in a 100° oven, and then baked. I am still lousy with a lame so it was essentially unslashed. The problem? Despite cooking the bread to an internal temperature of 205 degrees, the crumb was damp, sticky, and gummy (though still quite tasty): and I recognize this is a common fault in my breads that long predates the experiment with the sprouted wheat flour. I usually am working with fresh non-sprouted whole wheat flour, prepared in my impact mill a few minutes before I make the dough, prepare the dough in the food processor per the directions from Van Over's Best Bread Ever and many of them experience extended refrigeration between the first kneading and before shaping/proofing (not always intentionally). I'm not sure where to look for the source of the faulty crumb: if the loaves are simply underbaked, does that suggest that these high-hydration whole wheat breads need to be brought to a higher internal temperature than white flour breads? Is the long-rise a likelier suspect? A problem common to freshly milled flour? Or is there some other systematic fault I should be investigating?
  6. I've had brioche thats fine and crumbly (almost poundcake-like) as well as brioche that pulls apart in velvety strands. Apart from the fact that its buttery, eggy, and rich.. why do we refer to them with the same generality and which do people prefer more?
  7. I make a cornbread stuffing with pecans, apples and sausage as one of the Thanksgiving dishes. I use the basic recipe from Athony Diaz Blue's book, Thanksgiving Dinner . The cornbread mixed with chunks of french bread makes a really rich stuffing, . Does anyone have a favorite recipe for cornbread stuffing?
  8. Here's the info: Damascus Bread & Pastry Shop Limited 195 Atlantic Avenue, Brooklyn, NY 11201 (718) 625-7070 After work at Polytechnic U. a few weeks ago, I decided to walk to Atlantic Av. instead of going directly back to Manhattan, as usual. I had a nice, hearty early dinner at the Yemeni restaurant across the street, and followed it with a trip to this great bakery. I bought a little date cake (sorry, I forget the Arabic name), and I loved it so much that I immediately went back with my partially-eaten cake and bought 4 more. It had some rose water in it and some wonderful combination of spices. If you're in the area, you really owe it to yourself to give this place a try. It's just about right next to Sahadi's.
  9. The otherwise estimable Simon has damned all of the bread in New York as inferior slop in a post on the UK board. Apparently, the bread in London is far superior in his judgement. For purposes of comparison, might we nominate five examples of New York bread to stand against the UK offerings? My comments - Rye - Orwaschers Baguette - Pain Quotidien White / Country ? Whole Wheat - Amy's multi-grain Ciabatta ? Comments or alternatives?
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