Not quite satisfied with my last efforts with one hundred percent butter brioche from Ian Lowe, I made a couple to increase portion size and asked Ian for some expert advice before endeavoring to introduce equal butter to flour, here's what came of it, classique!
A big thanks to the maven of grain, Barbara Elisi Carraciolo who schlepped sacks of flour to Michigan and mailed them to me. While I haven't been able to bake with them while I was on my vacation in Europe, I can't wait to try using her selection of French, Sicilian and even Swedish flour!
Tami Isaacs Pierce is a London baker who I met on Facebook three years ago. I finally got a chance to meet her in person. Since the time we traded tips through posts on baking, she's fulfilled her dream, moving from micro-baker to full time professional. I finally got a chance to meet Tami in person, spending a day at her shop. tasting and even shaping some loaves! Thanks, milady!
When I arrived in Lampenberg, Switzerland to visit my sister, my sister had a container of sourdough /levain waiting for me. When I popped the lid, the aroma was... well, "unique." Apparently she had given it a dose of home-made pine syrup. Shots below can't capture the scent but they get they convey the power of "pine inside!"
Daniel Strachan is a Canadian expat living pretty near my sisters and I wanted to meet the man behind the Joy of gluten blog.Though my sister and Daniel spoke on the phone, I think maybe my sisters Baselland directional map was a bit off? A dark moonlight drive to Oberwil,or we missed a turn where Bruderholzhof backerei was just a field or two away from where we actually waited a few hours at another farm. Luckily Daniel rung us up and flashed his lights to indicate where the hell his oven was! Here's what we saw, bleary eyed and wanting some cafe! We did, with a nice Baselbrot we went to share with a friend with a nice espresso or two!
Before starting my vacation, I ordered food for a friend staying with my cats, not quite a gourmet or cook. So I ordered bagged bread and I mistakenly ordered a bread that just happened to be par-baked product too! By far my least favorite bread in all ways. So baked it and, was sort of surprised at the result, but sure I wouldn't be making it in my line if I had a bakery!
Bagels are always a good thing. The Jerusalem bagel isn't boiled, it's baked. And like the Turkish ka'kak, it can be similarly sprinkled with sesame seeds or zaatar. Oval shaped, they're chewier than traditional bagels. I made these with sourdough. They're great for dipping with hummus, dukkah or yogurt. Also great accompanying a salad or just fine with oil.