Thought I’d create a topic to show off your home baked goods! This is my first attempt at a Chocolate Gateau Basque (inspired by seeing the picture/ad for the version by Dandelion Chocolate).
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It is hardly baking, but this cherry and apricot clafoutis was a fun afternoon project with two sick kiddos.
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Yum!
Rather than resurrecting The Bread Thread I will just post here.
This is a modified version of Pane di Altamura. It’s a high hydration (90%) loaf made with Durum flour. Beautiful golden color, nutty flavor and nice open crumb. I didn’t make the traditional loaf shape as it wouldn’t have fit in my oven insert. Very happy with how it turned out.
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Very nice! And might as well resurrect the bread thread. I’m planning to post there soon depending on how things go with the one in my fridge lol
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Okay my friend. Just pull it up. I have been on a romance with Italian bread lately so I will be adding to your postings!
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Semolina is underrated as a grain for bread. Love the soft texture and unique flavor it has
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This is Durum flour. Same grain but a finer grind than semolina. Read about it in Carol Field’s “The Italian Baker”. Surfa’s carries it. Great flavor!
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Yup, I have both types at home! use it for pasta and a semolina yogurt cake
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