#roselevyberenbaum — Public Fediverse posts

Doctor's appointment + super hot day + harvest makes for a long haul, but at least I made some bread last night.

This is Rose Levy Berenbaum's "Levys Rye" -- always good results. I added some whole wheat this time, for kicks.

#Baking #RoseLevyBerenbaum #Bread

Rose Levy Berenbaum's Heart of Wheat, modded to include some WW flour.

Could have left this in for a few minutes to crisp the crust and get a bit more color but still turned out great. Couldn't wait and cut into a loaf after only 20 or 30 minutes of cooling.

#Baking #bread #RoseLevyBerenbaum

Last night's pumpernickel was overall a success.

I rushed the bulk fermentation a bit bc I didn't want to be up until midnight. I think that was why the dough was tighter and harder to shape than I expected... combined with deeper-than-ideal scores, they got a bit misshapen. I might add just a bit more water/moisture next time and give it more time to both rise and relax when I go to shape it.

(I'd kind of like to bake this in a pullman pan.)

Overall, though, flavor is top notch, and very crispy crust... almost too crispy! My wife said it had the strong flavor of pumpernickel but was softer on the inside than she expected, which I'll take as a compliment.

#Baking #Bread #RoseLevyBerenbaum #TheBreadBible

Planned to bake just a basic hearth loaf today.

Somehow decided I'd do pumpernickel instead. Using the Bread Bible recipe.

Start dumping things in the bowl, to realize I'm missing a few things.

Substitutions were made.

We'll see what happens!

#Bread #Baking #RoseLevyBerenbaum #TheBreadBible

Baked this off last night:

RLB's Ten-Grain Torpedo, but with eight grains/seeds and other variations.

Really good flavor, great crust and overall spring, esp. on the loaf that was more of an oval; proofed that in the oval banneton, then baked in a red oval dutch oven. Will keep that combo going forward, I think!

Some baking notes here:
https://nearerandfarther.com/notes/rlbs-ten-grain-torpedo/

#Baking #roselevyBerenbaum #Bread

Haven't shared much #Baking here in a while -- but thought I'd share today as I'm trying something that seems really wild.

In a note on Rose Levy Berenbaum's Basic Hearth Bread (from the Bread Bible), she offers a variation called "Velvety Buckwheat Loaf" -- thought I'd give it a go.

Why is this wild? Check out this sponge. It replaces about half of the original amount of water with sour cream. Looks almost like a wetter cream cheese frosting!

Never done that before!

#Bread #RoseLevyBerenbaum

Seven-grain seeded boule (by way if #RoseLevyBerenbaum's 10-grain torpedo).

A touch less rise than Inwould have liked, but I realized that RLB's formula is intended as a smaller loaf -- only about 300 g flour, 100 g seeds... So next iteration, might scale it up for a heartier boule.

Smells amazing! Have made this recipe a few times now, from very close to spec to more free with measures and ingredients -- always turns out great.

#Bread #Baking

Just mixed Jeffrey Hamelman's Five-grain levain, with liberties taken in the actual grains used.

Excited to bake this as it has a lot of fans on bread forums. Will also be nice to compare it to the basic seeded load in #RoseLevyBerenbaum Bread Bible.

Despite technically having 98% hydration, much of that is for the soaker and is absorbed by the seeds - it's actually quite a sturdy dough, mixed, not very wet at all!

#Baking #Bread #Sourdough

Haven't shared any bread pics in a minute --- and I've baked six loaves in just a few days!

I baked this last night, RLB's "Basic Sourdough" from the Bread Bible. Was really surprised it didn't rise much at all and so expected it to be a dense inside, but equally surprised to find a pretty nice crumb.

Flavor is *great*.

#Bread #Sourdough #Baking #RoseLevyBerenbaum

Rain spoiled some outdoor work plans, so I switched gears and started some bread.

Making two loaves of RLB's "Levys Real Jewish Rye" from the Bread Bible, but attempting to make one a seeded loaf.

Sort of riffing, could be a disaster. :blobcatshrug:

Also, started a liquid levain (finally!) after I officially declared mine dead a month or two ago. Following Jeffrey Hamelman's instructions in *Bread* and, if all goes well, will use the new levain to start tackling some of his sourdough recipes!

#Baking #Bread #Sourdough #RoseLevyBerenbaum #JeffreyHamelman

Raisin Pecan Bread from #RoseLevyBerenbaum .

It's been a while since I posted any #Bread. #Baking has been a bit less experimental the last month or two, more baking to have bread.

But this is (I think) a new one for me and it's probably the best looking loaf I've made in a while, even if the photos don't quite show it. 😂

One pic of the sponge peeking through its flour blanket. I think half the reason I love baking is because you get to watch weird things happen like this: mix some flour/water/yeast, top with more flour/yeast, and two hours later you have a mini-volcano.

Made my first stab at a genoise sponge today... It's cooling now.

Used the rose levy berenbaum recipe from the revised *Cake Bible*: "Genoise classic"

Cakes are still very new to me, so every step is fraught. But it didn't completely collapse (I don't think) and it smells great! Definitely a bit shorter than it should be... Might need to invest in a flat whisk to keep more air in when folding the batter together.

Pics forthcoming.

#Baking #Cakes #RoseLevyBerenbaum

A while back I had the crazy idea of baking through #RoseLevyBerenbaum's #BreadBible from cover to cover. Every time I thought, 'Maybe I should start that this weekend,' the weekend had other plans.

In the oven: the first recipe from the book, Cinnamon Crumb Surprise. Which I've never made. Spoiler alert: the surprise is apples.

So I guess the game is on...

#Baking

Very pleased with this one: RLB's Heart of Wheat w/some herbes de provence mixed in.

#Baking #Bread #RoseLevyBerenbaum

RLB's Heart of Wheat bread in the making. I love her sponge method which has you cover the sponge with the flour and yeast that will eventually get mixed into the dough.

Within an hour or two, it starts to bubble through. It's like a science experiment.

#Baking #Bread #RoseLevyBerenbaum

Have really struggled with Thanksgiving this year --- just not in the right headspace for it, almost opted to not cook at all (still wondering if that would have been the better choice!), even though I usually *love* cooking a big holiday feast.

But pulling this loaf out of the oven was a bit of a mood booster! Rose Berenbaum's Walnut Onion Bread from the *Bread Bible*. It never *looks* super pretty, almost looks a bit burnt, but this is honest to goodness just right. One of my favorite loafs to make.

#Baking #Bread #RoseLevyBerenbaum

Edit: forgot the picture!!!

Blueberry buckle from #RoseLevyBerenbaum 's #BakingBible

This was super easy, turned out great, lots of flavor. I might up the amount of batter just a touch next time, but probably a good template recipe.

#blueberries #Baking

First up on the #Baking list this weekend is #RoseLevyBerenbaum's 100% Whole Wheat Walnut Loaf, from her *Baking Bible*.

Went on a baking and cookbook binge last week, doing one from each of the buys this weekend!

#Bread