Maxi Bialys

Like I mentioned in the previous post I would make the Bialys many times more.
Yesterday when I came into the kitchen I discovered the "Maxi Bialys" during bulk fermentation :-D

Beer Bread (with roasted Barley) - Hamelman

Sometimes, bread recipes have ingredients that are hard to find or take some time to prepare. I am not a big fan of those recipes because it just takes too much of my time to search them on line or check out different stores.
I did find some malted barley though and used it in this recipe. Also in this bread was some organic beer. The result was okay. I do like the light sweet taste of the bread, and because of the whole wheat it has also some bite in it.

Bialys - Hamelman

These were fun to make and no doubt about it I will bake them many times more. Bialys - Hamelman : made from stiff dough, bulk ferment about 2 hours, divide and shape into rolls. After that about 2 hours proofing, shaping and filling with onion filling and bread crumbs. Bake them for a short time about 8 minutes in a very hot oven.

I ate two of them even though I was not hungry at all and it was after 11PM already. I just could not resist. My spouse came into the kitchen and was like "OMG!" Looks like she will have a delicious breakfast tomorrow moring! ;-) Guess what? Me too!

Pain Rustique (again) - Hamelman

Slight variation on the pain rustique. Added some whole wheat flour. I did also use some olive oil and rosemary herbs on top of one of the loaves (let's say I got adventurous here.)

Pics are the unshaped (rustic) dough pieces, while baking in the oven and the final product.

Interesting is that the breads baked in the pot or glass cloche are slightly taller that the one baked on the plate. I looking forward to see if there is a difference in crumb structure.

Whole Wheat & Whole Grain - Hamelman

This is the whole wheat & whole rye bread. I think I made this before. I did bake it in a pan when I made this before but now I decided to make a boule. I do need to work on my slashing because even though it looks okay I think that the cuts could have been a bit smaller.

Tarte aux riz

Oh boy! I cannot believe so many weeks have passed with no posting at all on this blog. I made some tartelettes aux riz. I love eating these and to be honest I never have made them at home. When I was still working at the bakery this was one of my regular jobs each Friday. I made the riz au lait yesterday, and today I made quick puff pastry and pastry cream to make the tartelettes. Baked them at 200°C for about 40 minutes.
Enjoy the pics :