Yes, that title is correct! I made yummy Sourdough Baguettes this weekend… and they were super YUMMY! 🙂
When my schooling started up again at the beginning of May, one type of class was missing from my schedule – Artisan Breads.
Its not that I didn’t want to take the next class, unfortunately, my schedule conflicted with the only scheduled class. And thus, I had to make a very difficult decision – to put Artisan Bread on hold. Well, at least only temporarily.
Because my schedule is always so busy and action-packed, finding time to bake bread at home can sometimes be difficult. But today, I made time! Today I baked a delicious loaf of Sourdough Bread. Mmmmmm….. 🙂
In last night’s Sourdough Artisan Bread class we made Apple Bread and Pumpkin Bread. 🙂
In Sourdough Artisan Breads class we made Sweet Dough, Grape Tarts, and Chocolate Cherry Buns. Yummy!
First we made the (Sourdough) Sweet Dough using our 100% Starter. Once we had made the Sweet Dough, we then divide it in two: 1/3 to be used for the Grape Tarts, and 2/3 to be used for the Chocolate Cherry Buns.
In Thursday’s Sourdough Artisan Bread class we made Sprouted Grain (Sourdough) Bread and Seaded Enriched (Sourdough) Bread. 🙂
Sprouted grains are fast becoming the new health trend. The germinated grain is higher in nutrients, enzymes and carbohydrates than the non sprouted grain.
In last night’s Sourdough Artisan Bread class we made Baguettes and Sour Pain Brie. Oh so delicious!! 😀
For our Baguettes we made both traditional style and Wheat Sheaves. Wheat Sheaves are a common way to turn Baguettes into decorative bread. Pain Brie is an old bread from Normandy. The dough is very dough and requires being beaten with a rolling pin. It is not traditionally sour.
Yes, that title is correct. I made Grilled Cheese Sandwiches. Okay, so not your ordinary Grilled Cheese Sandwiches, but Gourmet Grilled Cheese Sandwiches. Hahaha 😉
I was watching Oprah the other day, and Martha Stewart was on there. Among other things discussed on the show, in the later part of the show, they ended up making Gourmet Grilled Cheese Sandwiches. I had seen gourmet versions before on cooking and restaurant shows, and had always planned to make a version of them, but never got around to it. Well, not until now.
On Sunday for lunch I decided to make a Cheddar, Dijon Mustard, Bacon, Tomatoes, Avocado and Pepper on Sourdough bread. But I didn’t have any sourdough bread, so instead I made the Gourmet Grilled Cheese Sandwiches with the Tuscan Bread I baked in my Rustic Artisan Bread class. Boy-o-boy did they turn out amazing! The Dijon mustard and black pepper cut through the saltiness and fattiness of the avocado and bacon. I am definitely going to have to make this sandwich again, plus try making others!! 😀