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  • bethesdabakers 9:17 am on August 20, 2010 Permalink | Reply
    Tags: broa de milho, portuguese bread   

    Broa de Milho 

    Anyone experienced real Portugese bread?  I’ve just been playing with a sourdough version of a recipe that claims to be authentic Broa de Milho but I don’t even know how to pronounce it never mind what it should come out like.

    Might bring some maize meal and have a go in the Dales.

    Mick

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    • Joanna @ Zeb Bakes 9:51 am on August 20, 2010 Permalink | Reply

      No but look what your post has thrown up http://pasto.wordpress.com/2010/05/31/corn-breadbroa-de-milho/

      • birdandbeard 9:56 am on August 20, 2010 Permalink | Reply

        Might struggle with the fresh sardines.

        • Big-G 11:51 am on August 22, 2010 Permalink | Reply

          Maybe not that much of a struggle…since I’ll be down in Billingsgate Market on Thursday morning!

    • birdandbeard 9:51 am on August 20, 2010 Permalink | Reply

      Sounds like a good idea to me. Knew youd have to get yr hands dirty in the dales (thankfully).
      I remember talking to a multi-lingual Portuguese lass in Portugal and even she said it was a difficult language to pronounce (and speak). Unfortunately cant remember much about the bread, although if you didnt get to the shop before 11ish, it was all gone.
      M

      • Joanna @ Zeb Bakes 9:55 am on August 20, 2010 Permalink | Reply

        how is the water supply going M?

        • birdandbeard 9:57 am on August 20, 2010 Permalink | Reply

          Not ideal, still low pressure here. Should be OK soon (fingers crossed).
          Fancy a baking weekend with LOW hydration doughs??

          • bethesdabakers 10:45 am on August 20, 2010 Permalink | Reply

            Never mind sardines – I was thinking more of a corn bread/absinthe diet.

            That’s a bit of a poncey recipe, Zeb. Ignoring the yeast, it’s got twice as much wheat as maize in it + sugar!!!
            The recipe I have only has 20% wheat

            • Joanna @ Zeb Bakes 5:05 pm on August 20, 2010 Permalink | Reply

              Mick, I haven’t even read it, I was just amused that the moment you posted yours here, this appeared below as a ‘related post’. The spookiness of WordPress in action 🙂 oh and here’s another one http://www.purplehousedirt.com/content/broa On the corn bread recipe front, Celia (Figjam and Lime Cordial) made a sourdough version of JHamelman’s cornbread which she was very pleased with. Maybe compare yours to hers? It looked lovely!

              • Joanna @ Zeb Bakes 5:54 pm on August 20, 2010 Permalink | Reply

                It’s one of those everyone has their own version recipes, lots with two eggs and magarine on the portuguese pages I have googled so far, one with what sounds like fermented cornmeal? sour? But all with more corn than wheat so is that what defines it? Are there really no sardines in the Dales,

  • bethesdabakers 3:07 pm on August 13, 2010 Permalink | Reply
    Tags: Mick's breads   

    Repertoire 

    I’ve posted a lot of my repertoire on the PArtisan Bakers blog http://thepartisanbaker.wordpress.com/2010/08/13/repertoire/

    If anyone wants me to teach/demonstrate anything let me know. I’m coming on public transport so, unlike Zeb who’s bringing her whole kitchen, I need to know any ingredients  to bring. Please don’t ask for Black Bean/Jalapenos. I don’t know though …

    Mick

     
    • Joanna @ Zeb Bakes 4:00 pm on August 13, 2010 Permalink | Reply

      Can I vote for chocolate brioche? I’ll bring chocolate 🙂 Edited to say: Do you make a starter like the one for pannetonne for this?

      • bethesdabakers 4:22 pm on August 14, 2010 Permalink | Reply

        Just my regular starter. I KNEW you’d go for choc – why not? It’s good for breakfast.

    • philjoy 6:27 pm on August 13, 2010 Permalink | Reply

      Hi Mick

      I am really intrigued ro hear about how you got started in selling bread,as that is what i am trying to do,but it is very slow at the moment,
      my big ambition is to get a bakers job,but where i live,theres nothing,it gets me down sometimes, as i am really passionate about baking and theres nothing i can do 😦
      my sourdough starter os only 5 years old,but i feed it daily and its ok.
      do you have twitter?
      where do you live? just wondering because you seem to be doing really well in your customers.
      i am looking forward to the baking weekend as it lets me meet new poeple who i can talk about this subject to, i dont have anyone round here apart from the bakers i talk to using twitter.
      im just trying to put all my bread recipes into a book so i can bring down and share with you all,
      and hopefully ill learn alot more.
      anyway ill stop blabbong on now

      thanks

      phil

      • bethesdabakers 4:26 pm on August 14, 2010 Permalink | Reply

        Hi Phil

        I have a whole book on how I started making bread for sale. But basically it’s better than working.

        I’m too old to understand or use Twitter.

        And I live in Bethesda, Gwynedd.

        Look forward to meeting you.

        Mick

  • birdandbeard 4:02 pm on August 2, 2010 Permalink | Reply
    Tags: baguettes, Dales dough do, epi, mixing bowls, shaping   

    Joe’s Email to the Dales Dough Do 

    From Joe Firebeard!

    August is here and the time for the Dales Dough Do is getting close. I am heading up north on Friday to build the oven so if all goes well we will have lots of room for baking.

    We have done fairly well on the beg borrow and steal front putting together a beautiful room for the event. We have loads of tins, flat trays, 10 round cane bannetons, three sets of domestic digital scales and about six square metres of linen I will cut up for for proving clothes. One of the main things we are short of is mixing bowls.

    We are going to need folks to bring mixing bowls and any other bit of equipment that is practical to transport. If you are travelling buy car could you have a think about what you could bring that would be useful. If you are on public transport it is less practical to bring equipment but if you can manage to bring a couple of plastic bowes in you luggage it would be mighty handy. Could you let us know what kit you can bring just so we know we will end up with a reasonable amount of stuff.

    (Just finished baking my first batch of epi they are great fun)

    For those folks who want to get involved with our themes I thought it could be interesting if we got some discussion going by email before the event about recipes and what your are interested in doing. I want to keep things informal as its interesting to see different recipes and techniques in action. The themes, baguettes on Saturday morning and Shaping/Shapes on Sunday morning are just a starting point please feel free to take them where ever you interest leads.

    Here are a few links:

    http://www.farine-mc.com/search/label/Baguettes

    http://www.thefreshloaf.com/node/9839/ficelles-made-anis-bouabsa039s-baguette-formula%E2%80%9D
    http://www.thefreshloaf.com/node/8242/anis-boabsa039s-baguettes

    My epi are calling to be eaten so I am off to take a quick photo then have some lunch.

    All the best

     
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