Cookaholics Bulletin Board

It's winter time and I've decided that my new cooking challenge will be to perfect my bread making (satisfies my baking urge without too many calories). I'm pretty good on the basics, but I'm looking for really great drop dead bread you can bake in a home oven, (it is the season of miracles). Right now I'm working on a Berenbaum foccacia with 113.5% hydration rate (the dough pours like fresh mozzarella) that promises to be very interesting.

If any of you have really interesting breads (yeast or quick), I'd love to hear about them.

Lindsay,

We talked about this one many times on the CI board, but one of my perpetual favorites is Craig Ponsford's ciabatta. Utterly delicious...just google it, and you'll find the recipe.

Amy

Lindsay,

Here's some of my recipes:

http://www.fuzzychef.org/archives/Whole ... -2008.html

http://www.fuzzychef.org/archives/Pagno ... -2008.html

Please let us know how your pourable focaccia comes out.

Yes, I love Ponford's ciabatta it is always fantastic. I am also a huge fan of Reinhart's. I even have a category devoted to BBA on my blog: http://porterhouse.typepad.com/porter_house/bread_bakers_apprentice/

I especially loved the pane Siciliano and the Vienna bread. I have been dying to get back into breads as well.

I do have CI's flatbread recipe rising now. I am making falafel tonight. I do not have my favorite pita bread recipe out of Baking With Julia. I am sure this will work fine.

Lindsay,

I thought of another bread today I haven't made in a very long time, but is quite interesting and unique...Marsala Fig bread. If you're interested, I'll dig out the recipe.

Amy

By the way, I was watching the video clip that corresponds with this recipe: http://www.marthastewart.com/recipe/pici-with-sausage-ragu-and-broccoli-rabe-puree?lnc=38f9cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=showmain_tv_the-martha-stewart-show

Has anyone heard of black cabbage bread? The only references that I can find on google are from the chef's restaurant in NY. He said it was his favorite bread to make...

Becca -- it's my understanding that black cabbage is black leaf kale (the Italians call it Cavolo Nero). You might try expanding your search with those terms or narrowing it to just "cabbage bread."

Hey Amy,

I'd love the Marsala bread; sounds really different -- I've got a bottle that I need to use up in any event. And as Kenji's no-knead bread proved -- nothing like a little "drop" in the bread to add zest.

Lindsay

Becca,

Black Cabbage, Tuscan Cabbage, Cavalo Nero, Lasciato Kale, and Dinosaur Kale are all exactly the same plant. Try searching under any/all of those names.

Why does it have so many names? Blame Earthbound Farms marketing dept.

I've decided to start baking every other weekend, just enough to keep us in bread. Last weekend was two batches of the white bread from Baking with Julia, one as written and the other with 10 oz of grated cheese added, half in the loaf, half sprinkled on top prior to baking.

I also did a batch of pizza dough from the same book, which gave us Sunday's lunch. The crust was freshly baked, the sauce was home-made/canned, and both sauages were home-made, both from Charcuteire - Sweet Italian and home cured pepperone.