Culinary Adventures with Camilla

Welcome to a bonus post for the #BreadBakers. This is a special month. Not only is November a month for thanks and giving, but November 17th is National Homemade Bread Day. Since we're #BreadBakers, Lauren of From Gate to Plate suggested we all post something new. I'm game! Our usual events are themed, but for this one we just let our creative shine; so there's a little bit of everything from bagels to rolls and from muffins and quick breads. We've got a pretty diverse line-up for you! So I hope you enjoy and are inspired to bake some homemade bread today on this national food holiday! See the bottom of this post for more information about this great bread baking group. I was inspired by the Hadrian's Bread recipe I found in Country Bread of the World by Linda Collister & Anthony Blake. And I fully intended to follow the recipe. This is based on a reference that Pliny made to a bread made with spelt flour and raisin juice. I did use spelt flour,...

I made these loaves for the #BreadBakers' November event. See the bottom of this post for more information about this great bread baking group. Our hostess this month is Holly of A Baker's House . Thanks, Holly! This was my first month making and using a biga, also called a poolish. I used part of the biga in my Crusty Pumpkin Rosemary Bread for #twelveloaves last week. I'm using another part of the biga for this delicious creation. Making a biga takes a little bit longer, but made for a softer crumb. It's certainly worth the effort! Ingredients  makes 3 mini loaves Biga  (a pre-ferment) 3 1/2 C bread flour 2 C water, room temperature 1/2 t instant dry yeast Whisk all the ingredients together and allow it to stand for at room temperature for between 6 and 36 hours; mine fermented for over 24 hours. The biga will begin to ferment, getting gassy and bubbly. You'll use 1-1/2 C biga for this bread recipe. The remaining biga can be stor...

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef , which runs smoothly with the help of our bakers.  Our host this month is Renee from Kudos Kitchen by Renee , and our theme is Pumpkin. For more bread recipes, visit the #TwelveLoaves Pinterest board , or check out last month's tempting selection of #TwelveLoaves Apple Breads! This was my first time making and using a biga, also called a poolish. It takes a little bit longer, but made for a softer crumb. Delicious...and worth the effort! Ingredients makes 2 loaves Biga (a pre-ferment) 3 1/2 C bread flour 2 C water, room temperature 1/2 t instant dry yeast Whisk all the ingredients together and allow it to stand for at room temperature for between 6 and 36 hours; mine fermented for over 24 hours. The biga will begin to ferment, getting gassy and bubbly. You'll use 1-1/2 C biga for this bread recipe. The remaining big...