In our house we are enjoying some sourdough bagels. I look forward to the Miche recipe. I have experimented with methods to make a Poulâine-style Miche but have been underwhelmed.
Andrew, for me you need not worry about giving me my money's worth because you more than have since I started subscribing. And every once in a while, you toss out a gem that changes everything (The Bread Mat was one of those and I'm now awaiting the newly released one with longer arms). I'll be baking two loaves of sourdough this week, one for our table and one to gift to my neighbor. Have a lovely holiday.
Any bowl will do, as long as it is wide and tall enough to accommodate the loaf, sits flat, and fits in the oven and on the underlying pan! I'll share the details when I preview the recipe
This weekend I made oatmeal molasses rolls! Can’t wait for dinner tonight to eat them! Will be baking a bunch over the next few days in preparation for company - so fun!
Totally understand the scheduling! Take the time to recoup and refresh - will set you up to attack the book with gusto in the new year!
My only name this week was some chocolate chip cookies, per my son's request. Lots of stuff to do before our Thanksgiving on Saturday. I need to bake a basic Italian loaf for the dressing. I'm doing a cranberry walnut loaf and possible dinner rolls. For dessert, homemade vanilla ice cream and apple pandowdy
I agree with Jude: all of us support you and your book and know that must be your focus now.. Take time to be thankful and rest a bit over the holidays. I guess that would be good for all of us! I baked sourdough bread yesterday, made margherita pizza last night, and have started baking cookies (oatmeal raisin, peanut butter, chocolate chip) to give to family and friends in appreciation for all the help we have gotten the past 8 months or so, since cancer (my husband's) entered our household. Trying to focus on gratitude.
My husband was diagnosed June 2021 and we both cared for his ailing mother while he received chemo. Through all the difficult times, I kept baking. All of the practice has made me a better baker and given me something to do for distraction. My husband responded well to treatment so far and we are waiting for another exam in the Spring. I hope your husband has a successful course of therapy. Every day has more meaning in times like this. Stay well and hoping for the best outcome. Thank goodness for the people who provide their support to you.
Been looking for a bowl or dome like yours for big bakes. Some people use the cover of a large enamelware roasting pan - like for a turkey - which has a handle :)
Baked sourdough loaves and Kenji's cornbread to make Eric Kim's dressing/stuffing. For dessert it will be Briana Holt's Maple Browned Butter Pie (available at Milk Street). All of Briana's recipes are out-of-this-world delicious - unique, rustic but sophisticated. I wish Briana would write a book.
I've used roasting pans or lids too! Anything that is large enough to fit the loaf (and in the oven) will work, as long as it sits flat enough to hold the steam in.
I'm making extra fermented olive sourdough today (as in, normal sourdough but with leftover yoghurt whey replacing all the water + a large spoonful of lahpet mixed in). I'll see how this mix turns out lol... Thanksgiving wise, I'm not doing anything since I'm in the UK where we don't have thanksgiving and my most of my family also lives in a different country.
As a few others have mentioned I am not fussed about not getting as much subscriber only content while you are busy with the book :))
Prepping for a small Thanksgiving with just my sibling and myself today by making a completely riffed « Stuffing Loaf ». Taking my standard sourdough recipe but using chicken stock for the water, incorporating dried parsley into the dough, and will be rolling it raisin bread style with an onion/celery/herb mix I cooked down. I have no idea how it will turn out and I am excited to see! We didn’t feel like we needed stuffing AND bread with mashed potatoes despite it being my fave side, and needed a bread for leftover sandwiches. Circumstance is the mother of invention!
Made sourdough cinnamon rolls holding the proofed dough for 24 hours, rolling it out and proofing again before baking. Will be working straight through Thanksgiving but will figure out a way to make something around my schedule. Recently improved my loaf seeding technique by reducing hydration for a slightly firmer dough. Both loaves kept well.
We will wait as long as it takes for the book project, although I feel time has passed quickly since the book proposal. We can all celebrate and "bake the book " after it is published. Until then, we have lots of recipes for practice.
This weekend I made a 80/20 Wheat/Rye Country Sourdough, and a 50/50 First Clear/Medium Rye German Rye with malt and caraway. Then yesterday I was given a bag of ripe local persimmons and made some Bourbon Pecan Persimmon bread. My Thanksgiving baking will be some Kimchi Cheddar Biscuits and an Apple Cranberry Galette for dessert.
I was looking at a recipe for a big Austrian Rye 2kg loaf and realized I had nothing to bake it in! I'm not sure that my largest mixing bowl, made of lightweight aluminum, is oven safe at high temperatures...it should be, right?
In our house we are enjoying some sourdough bagels. I look forward to the Miche recipe. I have experimented with methods to make a Poulâine-style Miche but have been underwhelmed.
Andrew, for me you need not worry about giving me my money's worth because you more than have since I started subscribing. And every once in a while, you toss out a gem that changes everything (The Bread Mat was one of those and I'm now awaiting the newly released one with longer arms). I'll be baking two loaves of sourdough this week, one for our table and one to gift to my neighbor. Have a lovely holiday.
i baked challah last night to use for stuffing on thursday.
i think it's great that you're taking time off before you dive into the new year and your book project, andrew.
i believe all of your followers support you and your book and will be happy whatever appears in our inboxes.
i love the metal bowl over cookie sheet situation. especially the vintage look!
Will be baking your Koginut Squash Brioche Buns again this year. Last year I forgot the salt, but nobody noticed, as they are so full of flavor.
Definitely take your time -- your blog already has so many recipes -- I need to catch up on some.
andrew, what size bowl do you think works best, diameter and depth wise?
Any bowl will do, as long as it is wide and tall enough to accommodate the loaf, sits flat, and fits in the oven and on the underlying pan! I'll share the details when I preview the recipe
thanks!
This weekend I made oatmeal molasses rolls! Can’t wait for dinner tonight to eat them! Will be baking a bunch over the next few days in preparation for company - so fun!
Totally understand the scheduling! Take the time to recoup and refresh - will set you up to attack the book with gusto in the new year!
My only name this week was some chocolate chip cookies, per my son's request. Lots of stuff to do before our Thanksgiving on Saturday. I need to bake a basic Italian loaf for the dressing. I'm doing a cranberry walnut loaf and possible dinner rolls. For dessert, homemade vanilla ice cream and apple pandowdy
I agree with Jude: all of us support you and your book and know that must be your focus now.. Take time to be thankful and rest a bit over the holidays. I guess that would be good for all of us! I baked sourdough bread yesterday, made margherita pizza last night, and have started baking cookies (oatmeal raisin, peanut butter, chocolate chip) to give to family and friends in appreciation for all the help we have gotten the past 8 months or so, since cancer (my husband's) entered our household. Trying to focus on gratitude.
My husband was diagnosed June 2021 and we both cared for his ailing mother while he received chemo. Through all the difficult times, I kept baking. All of the practice has made me a better baker and given me something to do for distraction. My husband responded well to treatment so far and we are waiting for another exam in the Spring. I hope your husband has a successful course of therapy. Every day has more meaning in times like this. Stay well and hoping for the best outcome. Thank goodness for the people who provide their support to you.
This is such a kind note Christine, thank you and best wishes to you too!
Been looking for a bowl or dome like yours for big bakes. Some people use the cover of a large enamelware roasting pan - like for a turkey - which has a handle :)
Baked sourdough loaves and Kenji's cornbread to make Eric Kim's dressing/stuffing. For dessert it will be Briana Holt's Maple Browned Butter Pie (available at Milk Street). All of Briana's recipes are out-of-this-world delicious - unique, rustic but sophisticated. I wish Briana would write a book.
I've used roasting pans or lids too! Anything that is large enough to fit the loaf (and in the oven) will work, as long as it sits flat enough to hold the steam in.
I'm making extra fermented olive sourdough today (as in, normal sourdough but with leftover yoghurt whey replacing all the water + a large spoonful of lahpet mixed in). I'll see how this mix turns out lol... Thanksgiving wise, I'm not doing anything since I'm in the UK where we don't have thanksgiving and my most of my family also lives in a different country.
As a few others have mentioned I am not fussed about not getting as much subscriber only content while you are busy with the book :))
Prepping for a small Thanksgiving with just my sibling and myself today by making a completely riffed « Stuffing Loaf ». Taking my standard sourdough recipe but using chicken stock for the water, incorporating dried parsley into the dough, and will be rolling it raisin bread style with an onion/celery/herb mix I cooked down. I have no idea how it will turn out and I am excited to see! We didn’t feel like we needed stuffing AND bread with mashed potatoes despite it being my fave side, and needed a bread for leftover sandwiches. Circumstance is the mother of invention!
Made sourdough cinnamon rolls holding the proofed dough for 24 hours, rolling it out and proofing again before baking. Will be working straight through Thanksgiving but will figure out a way to make something around my schedule. Recently improved my loaf seeding technique by reducing hydration for a slightly firmer dough. Both loaves kept well.
We will wait as long as it takes for the book project, although I feel time has passed quickly since the book proposal. We can all celebrate and "bake the book " after it is published. Until then, we have lots of recipes for practice.
Glad you’ll be taking a break in January, Andrew! You always give us 💯 -- and then some!
It's all about priorities and your book is rightly yours. And I feel like an idiot for not thinking of a bowl on a sheet pan. I'll be using that.
This weekend I made a 80/20 Wheat/Rye Country Sourdough, and a 50/50 First Clear/Medium Rye German Rye with malt and caraway. Then yesterday I was given a bag of ripe local persimmons and made some Bourbon Pecan Persimmon bread. My Thanksgiving baking will be some Kimchi Cheddar Biscuits and an Apple Cranberry Galette for dessert.
I was looking at a recipe for a big Austrian Rye 2kg loaf and realized I had nothing to bake it in! I'm not sure that my largest mixing bowl, made of lightweight aluminum, is oven safe at high temperatures...it should be, right?