Hi Amy! A tip I learned from Heike Meyer is to roll your poppy seed bread in a piece of parchment, tucking the ends under to seal. Baked like that, the steam is retained as well as the shape. I made my poppy stollen this way this year.
On another topic, I have also been contemplating the elevation of sourdough at the expense of yeasted breads. It feels elitist and, for those of us who advocate for local grain, counterproductive. Much better would be to elevate all baked things with the simple substitution of quality flour. Thanks for your thoughts, and Happy New Year!
Hi Amy! A tip I learned from Heike Meyer is to roll your poppy seed bread in a piece of parchment, tucking the ends under to seal. Baked like that, the steam is retained as well as the shape. I made my poppy stollen this way this year.
On another topic, I have also been contemplating the elevation of sourdough at the expense of yeasted breads. It feels elitist and, for those of us who advocate for local grain, counterproductive. Much better would be to elevate all baked things with the simple substitution of quality flour. Thanks for your thoughts, and Happy New Year!
Amy...think of you and Jack and the boys....a lot....love...barbara
Merry Merry, friend!
Merry Christmas. A beautiful meditation
Merry Christmas!
Thank you for being so giving of yourself, Amy.
Merry Christmas.