Leslie Bartosh, CEC, AAC, FMP

  Part of the weekend bake:  Demi Baguettes in natural light.   #LifeLongLearning #LifeLongTeaching #FamilyFood #Bread #StaffOfLife  As always your questions or comments are welcome.  Until next, Bon Appetit Y'all! Leslie Bartosh

I have a fascination with breads.   I am particular, I am fascinated with flat breads from different cultures.   Most cultures seem to have them.   And there is a lot of variety to choose from.     Some flat breads are thin, some are thick, some are soft and tender, others are chewy, and some are even shatteringly crispy!   The bread in the picture is from Morocco.   Typical of breads from some areas, the spelling of its name varies.   In some recipes it is spelled Batbot or Bat Bot.   In others it is spelled Batbout. As is typical when the name of an item is spelled multiple ways; different recipes outline processing the bread differently.   The flour(s) used vary, as does how the bread is proofed.   Most recipes proof the bread after it is rolled into rounds.   In the recipe I use,   the dough is bulk proofed/fermented and then rolled out and cooked. Most recipes do not dock the bread before it cooked.   The recipe I use stipulates that the bread should be docked. You may

These demi baguettes were made using a variation of my regular formula.   My normal recipe uses AP flour.   I typically use King Arthur flours for all my baked items.   This one used their bread flour.   Everything else was the same.    I like this bread better than my normal demi baguette.   The dough felt better and the caramelization (Maillard effect) of the dough is outstanding.   Overall, I think this is a better product.   I need to repeat this to see if the results are replicable.   To think, this came out the need to utilize some surplus bread flour.   My normal recipe is a loose adaptation of a “Four Hour Baguette” recipe by Daniel Leader.   This bread is a standard in my kitchen.   I may have a new standard!   #LifeLongLearning #LifeLongTeaching #FamilyFood #Bread #StaffOfLife As always your comments or questions are welcome. Until next time, Bon Appetit Y'all Leslie Bartosh

  I changed mixers a while back and since then have struggled to make some of the breads I usually make. Ciabatta bread is a good example. I have used this formula for some years.  But, I could not get it to turn out how I wished! This loaf is the best I have produced since I changed mixers. As it turned out, it was a function of the mixing speed.  Too bad I produced this loaf just so I could cut it up for an experiment.  Even though the experiment did not work out, knowledge was gained!  For reference the rack fits a full size hotel pan. #LifeTimeLearning #LIfeTimeTeaching   As always your question and/or comments are always welcome. Until next time, Bon Appetit Y'all Leslie Bartosh

 New York Style Everything Bagels New York style Everything Bagels are one of the breads we bake.   We like the texture and flavor.     Even after making this bread for some years, I still get a kick out of making a bread that is boiled before it is baked! Quite the transformation! Until next time, Bon Appetit Y'all Leslie Bartosh