Sep. 17, 2009 6:21 pm
Updated: Oct. 31, 2009 3:29 pm
Seattle has such great bakeries that I almost never bake my own bread. Last week, though, during a spate of cool weather, I got the bread-baking bug. I wanted a nice crusty European-style loaf with a long, slow fermentation to develop the best flavor. I chose the French Country Bread recipe. As…
Pain de Campagne (French Country Bread)
Loaf in the brotform: I dusted it well with light rye flour before putting in the dough seam-side up
Scoring the loaf with a baker's lamé, a razor blade with a slight curve in it.
Sep. 1, 2009 4:46 pm
Updated: Sep. 17, 2009 2:35 pm
I'm not ready for summer to be over, yet—but now that interesting apples are showing up at the farmers' market, I’m excited for fall baking. I was intrigued by this description of making a caramel apple sauce for a pie in this Sugar Cooking article.
I used a combination of Gravenstein apples,…
Gravenstein & golden delicious apples
Butter & cider for caramel sauce
Adding butter to the apple cider caramel
Filled pie, waiting for the top crust
We do our best to make sure that Allrecipes user contributions are appropriate, but if you see anything questionable, please let us know
so we can address the issue.