Matzoh gets baked after shaping. Naan, Roti and chapati and other Indian breads are baked in a tandoor oven after shaping. Tortillas are not baked but are heated in a pan. I expect most cultures have flat breads that are cooked right after shaping. Then there are the soda breads baked after shaping. An early Saint Patrick’s Day greeting as this weekend has had two smaller St. Patrick’s Day parades in Queens and Staten Island in NYC this weekend--which are just excuses for Irish Soda bread a bit early.
Is there a local (Boston area) supplier of the Be-Hive pepperoni? I'd like to give it a try, but wondered if there a somewhere around here where I could go pick it up, as opposed to mail order. I looked in my local (small) Whole Foods and they did not carry it.
If I recall correctly your kouign-amann process bakes right after shaping. (Though Caleb Lam says his doesn't...but he hasn't shared his process with me.)
Next video was a tamsara dance lesson. Now I know where to go for Armenian dance instructions! I have never tried tahinov hatz. As you have said, similar technique as for Chinese style green onion pancakes, but a sweet product instead of savory. I loved the video presentation.
Thanks for the heads up on the Netherton products. Their Spun Iron Baking Cloche looks interesting - any thoughts about it? Looks like a cheaper alternative to the Challenger bread pan. Also significantly lighter (5 lb vs 22 lb I think)
That video is wonderful! Wish I could be in your class Thursday. Have a ball.
an egg wash?! in this economy?!?
Beautiful golden hats
Matzoh gets baked after shaping. Naan, Roti and chapati and other Indian breads are baked in a tandoor oven after shaping. Tortillas are not baked but are heated in a pan. I expect most cultures have flat breads that are cooked right after shaping. Then there are the soda breads baked after shaping. An early Saint Patrick’s Day greeting as this weekend has had two smaller St. Patrick’s Day parades in Queens and Staten Island in NYC this weekend--which are just excuses for Irish Soda bread a bit early.
Is there a local (Boston area) supplier of the Be-Hive pepperoni? I'd like to give it a try, but wondered if there a somewhere around here where I could go pick it up, as opposed to mail order. I looked in my local (small) Whole Foods and they did not carry it.
I often do my English muffins, pretzels and bagels will no or little rise.
If I recall correctly your kouign-amann process bakes right after shaping. (Though Caleb Lam says his doesn't...but he hasn't shared his process with me.)
Next video was a tamsara dance lesson. Now I know where to go for Armenian dance instructions! I have never tried tahinov hatz. As you have said, similar technique as for Chinese style green onion pancakes, but a sweet product instead of savory. I loved the video presentation.
Lefse is baked right after rolling out. I don't know if it qualifies as a bread though? No rise in any case.
Thanks for the heads up on the Netherton products. Their Spun Iron Baking Cloche looks interesting - any thoughts about it? Looks like a cheaper alternative to the Challenger bread pan. Also significantly lighter (5 lb vs 22 lb I think)
Wondering video and timely Lenten recipe!