![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY72ypBM2hS3StCgqX0XrAVxV-s6L4y_NeygUcABH-8DU8OZ6G1zdu-SP9CKEsAT3nAVuNFt0-1D_4Q0KqfZZXAZpR4MA9LpfOqnWEjDk_aFM6umiSug85QmaaMOn3ydLVUE6rL2p8h1A/s1600/Tort-cu-mere.jpg)
Apple cake
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY72ypBM2hS3StCgqX0XrAVxV-s6L4y_NeygUcABH-8DU8OZ6G1zdu-SP9CKEsAT3nAVuNFt0-1D_4Q0KqfZZXAZpR4MA9LpfOqnWEjDk_aFM6umiSug85QmaaMOn3ydLVUE6rL2p8h1A/s1600/Tort-cu-mere.jpg)
Olive bread
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BbnPITzMFlond2GoGYrzwN6qr42HRAWb49zkV3ceheflEPvR1dH44hU5OW6d4ztOVmdoB51qmmNJzNQGi7rqPK-isZMcLsfMAG9x6sKIkhrUpkwtvDskIlUl5oVIvAEHh1NOxp1tH1A/s1600/Paine-cu-masline.jpg)
With a very sticky and wet dough and a nice flavor from the olives I was wondering how the result would be. My patience was challenged with more time needed for the bread to to raise in the fridge.
When I reverted the bannetons I was almost disappointed because the loaves deflated quickly. In my sadness I even forgot to score the 2 breads and I put them straight in the oven. I didn't even want to look at them but... the miracle came from the oven spring when the 2 loaves raised unexpectedly well. Huh... what an emotion ... but what a bread came out .... just wow! I simply love this bread, it is so flavored, with so many whole inside, with such a nice crust, with such a soft crumb ... cannot find more words to describe it. Because of the retard in the fridge, the bread took a bit of sourness but is suiting so well the entire taste.
This is a bread that worth to be done many times because the result is so rewarding ...
Apple and almond tart
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWb6cbGgKl0xYaYhI48qxJBDA4WQSy53DTFUVSEvw6iecugwjbUB08DDg-ZMh8Pp1qNPzmzAGZxgltASbeh_6YwN1hfkeP5d4FasikbfXe9TP3dNQe2MNXXc4Jzu0aB9l-ksGDC4TyFQM/s1600/Tarta-cu-mere-si-migdale-2.jpg)
This autumn I've got a lot of apples and storing all of them it's a problem. So I need to eat or use them in a cake or something. And, what's better than an apple tart? The answer is an apple tart with almonds! It's quick and delicious!
Pain au levain with whole-wheat flour
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4FWqK1fNjTCV1w5oRfXxmgaeM-bvX_is2Bhm-h3DnRQI5UjYh387NPoqS-JsvKUl_48BgzAl5OsIB7pK6s7xRq5ckdLr1vGEas6InnVqA46agYP8xeeqoOfl1C9ZqHvGsaVCza4nYnY/s1600/Pain-au-levain-cu-faina-integrala.jpg)
Organic simple bread
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipLwKFXOmWOjxq-EfcztQWwKrZ6LhIAKnbowsWF3kSUFuLjFCCMF-BLfOuSkWR4nF0_2DVd2vJkyT-AJwWx6aQ-vU1PRlpGMwTSuhf1ZHDW0i06LSAf_lFutyCzVrrpD5N-jRefad0fA/s1600/Paine-bio-simpla.jpg)
Organic spelt bread
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRfcZzPHEsv3JES2SzD01we6hlQYxA4G9ET8sMNtOWS6r6HAD2fG4nHhwekwoK2ZQ8KEZHcVGBtwrM4SYx7uIiqQ1vXaXDsz5OCtk7ynwEI_GsLPw2fGlDL8WmzPgdfj-qhhVNwFV78uA/s1600/Paine-cu-faina-de-alac.jpg)
This recipe was more impressive than expected. The dough was wet, didn't raise a lot during the 2 fermentation stages but in the oven raised so nicely. The taste was also impressive for a straight dough, remembering me of the country bread. This is definitely a bread that worth doing it more often.
Apple clafoutis
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHnUQYg2tufjzv_ofQpTIzq_2PjBvTX5iLWdcD32T7IM0svRH5WpMePmgmYr4NnCFa46ZWrJzmpyRupJJwE02WMOWFwGQ9tbZsSMWrMM83SbFN8v5zgi-rOtul9MRunaJYPgW9RQTdbtY/s1600/Clafoutis-cu-mere.jpg)
It is definitely the apple season and I cannot resist to bake something with them. This clafoutis has a reach taste, it is very flavored and remembers me of creme brulee.
Simple apple pie
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizTqyET-2RkWLgyK08AEI0EcPIfMAI3ZJslTw9ZPybK8Bmx2DjkguLHo2oCgppXGAORh6bq_EFPjP9RDV0S56vE0W3TygXo5oUP3g3FZzU6TOWTy8Ap8u9cceiQuRT8Q-LNgrOQNTdu-4/s1600/Placinta-cu-mere.jpg)
Bio buckwheat bread
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXuAPaJZT7WHPVT3L1zvChod6qsimUtWa58rhc-CgFA9WsPSIpdwlnSTOj7ZBzkuj0xhALMmqhXsnHN2LLjrWAC7bIVd2Xp06Nc1cQ79kckTBAsJ7PBFFyycvMIQY38YdfyUOQ-Yk-yyo/s1600/Paine-bio-cu-hrisca.jpg)
Whole-wheat multigrain
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_VLuoaCtK1UEASxDhoMtR-f-8WS2JlXxLThkVtPONYRnrdwAopoXcbodu5loIlfZFYRWzZLQSKjm1tBje3qBHhYPnfIvCFPzSILTlZ1cdufTuiU7aKFklmaqhpghSP4N1FninEzspXE/s1600/Paine-integrala-cu-multicereale.jpg)
Vermont sourdough with rye flour
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOS9Qaj3DBz4SueWA65DoP6vskKJQilbfq462HybLyRmIS44RXIPBklOMf800gqenezYuCp3YNycvEdjDPpXdnP3qiRbhMtsuQqVp31ai95K9Ncn9Xx0LqWZW8SG3d6fKs2Lzq4jXTGE/s1600/paine-misterioasa.jpg)
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