Bread of the class: Sitting in with baking guru Didier Rosada

Posted by Jill Strauss, Standard Baking Company

“Dry yeast is very sensiteeve to temperature.” Rosada told his audience as he mixed together first flour, then water, then yeast, and then salt. “So I prefer to mix in theese order.”

If you want to read more click on link.

http://www.portlandphoenix.com/archive/food/02/12/06/food_bread.html

Norma

Pain Meunier Celebrates Wheat's Journey Into Bread By: Didier Rosada

by Didier Rosada

This miller's bread is shaped to appear like a kernel of wheat and was developed to honor the link among farmers, millers and bakers.

If you want to read more, click this link.


http://www.bakerconnection.com/artisanbaker/article_07.htm

Norma

Flour: Ash Content

6/09/2009 By Farine

Didier Rosada talked at length about flour during last week's Artisan III workshop, detailing the flour testing process by which the miller determines the level of enzymes, the protein content and the ash content.

To read more, click on link.


http://en.petitchef.com/recipes/flour-ash-content-fid-444440?related

Norma

Flour: Protein Content

Posted the 2/09/2009 By Farine


Didier Rosada talked at length about flour during last week's Artisan III workshop, detailing the testing process by which the miller determines the ash content, the protein content and the level of enzymes.


To read more click on below link.


http://en.petitchef.com/recipes/flour-protein-content-fid-444438


Norma

Bread of the class Sitting in with baking guru Didier Rosada

The Portland Phoenix

December 5 - 12, 2002 

http://www.portlandphoenix.com/archive/food/02/12/06/food_bread.html

Norma

Yet another Les's sauce, this time with added fennel seed 9/22/2011

I tried something different in making Les's sauce yesterday, and Les’s sauce did have somewhat of a different flavor profile.  I used fennel seed this time, in addition to the salt, olive oil, fresh cut basil, garlic, and oregano in baking the tomatoes.  I also just used Walmart’s Crushed Tomatoes to add after the baked tomatoes and other ingredients were mixed.  The flavor profile changed some when using the fennel seed, but not a lot.  I think I like the fennel seed added and tasted some right after Les’s sauce was finished, but I will reserve my comments until I can taste some of the Les’s sauce when it is defrosted from the freezer.

On another note, I think I will only have enough tomatoes from my garden to make Les’s sauce one more time this year.  I really don’t like when fresh tomatoes from my garden are over, but hopefully Les’s sauces I made this year to freeze will last me over the winter.

Norma

Another Greek Pizza with only 1 teaspoon of manteca added to the steel pan 9/20/2011

These are four pictures of a Greek pie I made Tuesday morning using 1 teaspoon of manteca to oil the steel pan.  The bottom crust did get crunchy from only 1 teaspoon of manteca added, and there was even manteca left on the steel pan after the bake. Even the part of the bottom crust that doesn’t look as brown as the other side was still crunchy.  It now makes me wonder if any manteca needs to be added since my steel pan is getting more seasoned.  Another thing that makes me wonder is why the mild white cheddar I bought in a 43 lb. block last week, doesn’t brown the edges of the Greek pie as well as other cheeses do.  I thought I applied enough of the mild white cheddar, but I don’t know the answer to why there isn’t any crusty edges.  I made other Greek style pizzas yesterday, and noticed the same thing.  When a friend of mine (Randy) tasted the mild white cheddar, just eating it regularly and not baked on a pie, he said the mild white cheddar does taste like Longhorn cheese, but it doesn’t have any holes in the cheese.  Steve and I then tasted the mild white cheddar and both thought the same thing.  I couldn’t really describe before how the mild white cheddar tasted.

This Greek style pizza was dressed with garlic herb infused olive oil, my regular sauce, spinach, mild white cheddar, and 3 tomatoes from my garlic that were cut.  The tomatoes were Green Zebra, small yellow pears, and a San Marzano.

Norma