text:
To start out the New Year on a different foot, we decided to do a near white bread since the girls love them the most and we were out of them. The other added benefit is that we got to use up the last of the panettone YW SD levain left over at the same time. Lucy hate throwing away left overs.
We just threw this together without a recipe thinking 75% hydration would be about right for a bread that had 23% whole grain in it but, wouldn't you know it, right out of the New Year's Chute we really messed up the salt by throwing in 17 g instead of 12 for the 600 g of flour.
Luckily, Lucy caught it and we were able to up the flour and water to get the salt down to killing levels instead of immediate drop dead ones but only after the 2nd set of stretch and folds. Thankfully we were going to do 4 of them so the last two were there to mix in the added dough.
This extra dough allowed us to call this a miche instead of a boule which was great as we bake so few of them and had to think what difference baking one was compared to a boule - longer times and lower temperatures were in order.
With the new foot forward we decided to mix up our usual methods. The levain was left over from New Year's Eve, 3 days old, in the fridge the whole time. We didn't do an one hour autolyse for the white flours as we usually would and just mixed everything together and let it sit for 20 minutes before starting a very short 1 minute slap and fold session to get everything thoroughly combined.
The 4 S&F's were done 30 minutes apart where the gluten was developed very well and the dough was tighter than usual for 75% hydration white bread. I thought maybe the Gold Medal AP flour I was using was thirstier than my usual store brand variety but I didn't add any mire water even though Lucy said I would regret it later.
Once the slap and folds were done we let the dough sit on the counter for an hour to ferment before pre-shaping it into a round, final shaping and placing it in a basket inside a trash can liner to proof 40 minutes on the counter before being retarded for 8 hours.
The next morning we took it out of the fridge and let it warm up on the counter for 2 hours before baking. We used two Pyrex pans full of lava rocks and half full of water for the mega steam. We put the pans in the bottom of the oven when Big Old Betsy said she was at 550 F. 15 minutes later the dough was un-molded onto a parchment covered peel, slashed in a square and slid onto the bottom stone.
Two minutes later we turned the oven sown to 500 F and then two minutes after that we turned it down to 475 F where it stayed until the 15 minute mark. Under steam the miche really sprang well, bloomed, blistered and puffed itself up very well nearly blowing its square top right off.
T^his bread was perfect for sopping up the turkey green chili, chili from the bottom of the bowl. Yummy!
We then removed the steam and turned the oven down to 425 F, convection this time and rotated the bread 90 degrees on the stone every 6minutes until the bread reach 205 F on the inside – about 25 minutes later or 40 minutes total baking time. The bread browned well we let the crust crisp on the stone with the oven off and door ajar for 8 minutes before removing it to the cooling rack.
As we were getting ready to cut the miche, a package arrived from Max who sent 2 of Ian's batards all the way from Long Island!. As you can see, his are no white breads and the the crusts are a deep mahagony color - just the way we like it.and they smell terrific too - a good sign! Those three loaves make for one fine bread ensemble photo just beautiful and a tough to beat. Can't wait to finish this post and cut them open to have a taste. It is such fun to actually get to taste breads made by other Fresh Lofians and see how their flour combinations compare to your own .
This is one fine looking miche with a very crunch crust when it came out of the oven. Yeah, I know it only had 7% whole grains but that doesn't include the WWW which is not a whole grain even though it says White Whole Wheat in the title. The crumb came out not as open as we thought it would be and there was no sour as YW and SD combo breads tend to be neutral in taste. The crumb was soft and moist and made a great bologna sandwich for lunch. Since the girls aren't big SD fans, they should like this bread a lot! What a nice bread to start the New Year out on......Happy New Year to all.
Build 1
Build 2
Build 3
Multigrain SD Starter
Yeast Water
Whole Rye
Whole Spelt
Multigrain SD Levain
Whole Multi-grain Flour
Levain % of Total
Dough Flour
White Whole Wheat
Dough Hydration
Total Flour
T. Dough Hydration
% Whole Grain
Total Weight
New Year's Day Dinner - Shrimp Kabobs
After last year's total and complete fiasco using origami panettone moulds made out of parchment paper where the panettone fell out of the mould onto the floor while cooling upside down, we decided to bake it in a large soufflé pan this year.
We used Susan's Wild Yeast formula found here: http://www.wildyeastblog.com/2007/12/07/panettone/
Lucy cut the recipe in half, dropped the commercial yeast and used the same amount of YW levain in its place. So this is another SD /YW combo levain panettone attempts. We also added 40 more grams of snockered fruits to the mix that included, candied pineapple, lemon and orange peel, green and red cherries, raisins, cranberries, prunes apricot and citron. She also chucked in 100g of mini chocolate chips.
Because the fruits were so wet with bourbon, amaretto, limoncello, arancello, dark rum and brandy the final 5 sets of stretch and folds were done 15 minutes apart and extra bench flour was used, around 50g, to get the dough to not be a sticky mess and actually begin to hold together even though still very wet.
We let it final proof on the counter for 10 hours before moving it to the heating pad and 80 F for another 3 hours. We used Susan's glaze for the topping and chucked it in the 350 F oven with a stone above and below the rack where the panettone landed.
Because the panettone was so big at 1,100 g, we baked it to 190 F instead of 185 F, It took and hour to bake to the handsome brown color. The spring was very good and the panettone doubled in height in the oven from 2 below the rim of the pan to 2 " above the rim of the pan.
It smells terrific as it cools on the counter. Lucy will post the crumb shots after it cools – with no hanging upside down this year. The crumb is the most moist, shreddable and soft one that Lucy had ever managed to chomp down on. This is just delicious through and through. No more store bought panettone that is half a s good ever again. It is such a relief to make a comeback from last year's 2 panettone disasters that fell out on to the floor while cooling upside down.
This one never though about deflating so I see no need for hanging them upside down and no need for expensive forms either. This was a 7 1/2 "x 4" souffle pan but they could just as easily be baked in small cocktail or larger full loaf tins too. I love panettone,,,,, especially spread with marmalade and whipped cream on top....or made into French toast. Thanks to Susan at the Wild Yeatst for the formula and methods.
Happy New Year to all.
2013 The Fresh Loaf Dabrownman's Blog
1/4/2013 - Panettone - The Last Bake of 2012
1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes
1/5/2012 - Hanseata's Sausage Filled Puff Pastry with Cheese
1/7/2013 - Multi-grain Cream Cheese Sourdough with Multi-grain Scalded Soaker
1/11/2013 - Multi-grain Sourdough Chacon with Olives, Sun Dried Tomato, Garlic, Rosemary and 2 Cheeses
1/16/2013 - Multi-grain Sourdough with Sprouts, Scald, Seeds, Nuts and Prunes
1/17/2013 - Multigrain Yeast Water Bread with Sprouts, Scald, Seeds, Nuts and Prunes
1/23/2013 - White Whole Wheat with Combo YW, Poolish, SD Starter, Water Roux and Wheat Berry Scald
1/25/2013 - SD, YW, Biga, Rye, Spelt, Tang Zhong Bread with Scald, Seeds and Nuts
1/30/2013 - Practice YW Slash Bag
1/31/2013 - Origami Sourdough and Yeast Water Panettone
1/31/2013 - Another Batch of kjknits English Muffins – 12.5 % Whole Wheat
2/1/2013 - Fun With Short Crust and Puff Paste
2/1/2013 - Phil's Savory Pumpkin and Feta Pie
2/2/2013 - A Born Loser Tells a Tale of Too Many Two's and the Evil Twin
2/3/2013 - Superbowl Pizza – Great Pizza For a Lights Out, No longer a Blow Out Game
2/3/2013 - It's Been Exactly a Year Since Our First TFL Post - The Index
2/5/2013 - Multigrain SD/YW Brown Bread with Aromatic Seeds and Multi-Grain Scald
2/7/2013 - Big Combo Levain Whole Wheat Bread with Pumpkin & Sunflower Seeds
2/11/2013 - Not So Pink Valentine Vienna Chocolate Rose
2/13/2013 - Sourdough Pink Valentine Hamburger Buns
2/15/2013 - Yeast Water Cinnamon Rolls
2/18/2013 - Multigrain SD Altamura - Not The Priest's Hat
2/21/2013 - Banana Bread
2/26/2013 - Old Dough VS Levain Multigrain SD With Bulgar and Flax Seed Scald
2/28/2013 - 100 % Whole Grain Rye and Spelt YW SD with Scald and Seeds - The Altus Test
3/5/2013 - SD YW Durum, Ricotta Bread with Pistachio Nuts, Pumpkin & Millet Seeds
3/12/2013 - http://www.thefreshloaf.com/node/32637/more-you-want-know-about-labs-and-yeast%26favtitle=More%20than%20you%20want%20to%20know%20about%20Labs%20and%20Yeast
3/13/2013 - SD YW multi-grain Bagels
3/17/2013 - Enchanted Irish Lemon Curd Fairy Cakes
3/18/2013 - St. Paddy's Day Feast, Sort of Ballymaloe 100% WW Brown Bread and Irish Ruben's
3/20/2013 - If Ballymaloe Baked Sourdough Brown Bread with WW Scald & Guinness in a DO
3/23/2013 - WW SD YW Multi-Grain Pumpernickel
3/25/2013 - 50% Whole Wheat Matzoh
3/30/2013 - Hot Cross Buns - 25 % Whole Grain
3/31/2013 - Poolish & Y W Chocolate Walnut Easter Babka with Streusel & Snockered Fruits
4/2/2013 - 100 Percent Whole Multi-Grain Aroma Bread with 2 Soakers & 11 Seeds
4/4/2013 - Whole Grain DaPumpernickel Aroma Bread
4/8/2013 - Two Way 75% White Bread - DaPumperized with Scald and Seeds
4/12/2013 - Italian Tang Zhong, Fig, Hazelnut & Ricotta Cheese Sourdough Chacons
4/14/2013 - Dinner for 2 from the Pots
4/19/2013 - Fig Water, Multigrain, Apricot, Walnut, Whole Wheat Sprouter
4/24/2013 - Tang Zhong, Ricotta, Scalded Multigrain with and without, Cranberries & Pecans
4/30/2013 - They Call Me Mellow Yellow
5/3/.2013 - I Got the No White Bread Blues
5/5/2013 - Happy Cinco de Mayo - Breakfast Lunch and Dinner
5/7/2013 - Lucy's Jewish Deli Rye - Take 1
5/15/2013 - Dark Russian Jewish Deli Rye with Porter, Onion, Sprouts and Aromatic Seeds.
5/16/2013 - Whole Wheat and Spelt Sourdough with Sprouts and Seeds
5/17/2013 - Friday Pizza Night
5/21/2013 - SD and YW Emperor Franz Joseph Buns with Same Dough Challah
5/24/2013 - Multigrain SD with Japanese Black Rice, Seeds, Prunes & Dried Edamame
5/24/2013 - YW & Poolish Hot Dog Buns
5/30/2013 - Ezekiel's Chacon
6/6/2013 - Multigrain Sourdough with Scald, Seeds and 3 Nuts
6/10/2013 - White Hamburger Buns Turned Dark
6/14/2013 - Multigrain Combo Levain with Seeds & Sprouts
6/18/2013 - It all started out simple enough
6/21/2013 - Everyday Multigrain Sourdough with Scald
6/25/2013 - Yeast Water, Tang Zhong Hot Dog Buns
6/28/2013 - Buttermilk and Greek Yogurt Multigrain SD with Seeds and Sprouts
7/5/2013 - Snails with Tails
7/8/2013 - Yeast Water and ADY Hot Dog Buns
7/12/2013 - Multigrain Caramelized Pickled Veggies, Parmesan, Flax & Sesame Seeds, Barley Boil & Toadish Sourdough
7/19/2013 - Whole Multigrain Sourdough Loaf
7/21/2013 - Saturday Night Pizza
7/26/2013 - 75% Extraction Mulit-grain Sourdough
8/2/2013 - Prince George's Chacon
8/9/2013 - Sourdough Tzitzel
8/12/2013 - Yeast Water 70% Whole Grain English Muffins
8/14/2013 - 100 % Whole Multi Grain, Yeast Water & Sourdough Bagels
8/16/2013 - 99.89% Whole Grain Sesame & Flax Seed Sourdough with Whey
8/22/2013 - Too Fast - Poolish Cream Butter Buns
8/23/2013 - Multi-grain Sourdough with Figs, Walnuts, Whey and 4 Seeds
8/26/2013 - Lucy's Fruit Stupid - Nutella, Peach, Plum and Plantain Pizza and No Fruit Bagels
8/28/2013 - Lucy's Take on Cleo's and Ian's Hamburger Buns
8/30/2013 - Multigrain Sourdough with Sesame and Flax Seeds Toadies and Malts
8/31/2013 - Three Levain Friday Night Pizza Night - With a Surpise Ending
9/4/2013 - Happy Rosh Hashanah – A Holiday Challah
9/6/2013 - Tzitzel – Take 3 with Triple Levain
9/6/2013 - For those who wanted "Aunt Beverly's Sweet and Hot Brisket'
9/7/2013 - Meat Week
9/11/2013 - Yeast Water 35% Whole Wheat Hamburger Thins and HD Buns
9/13/2013 - Pistachio, Prune and Pumpkin Seed Multigrain Sourdough with Malty Toads
9/20/2013 - Hanseata Multigrain SD YW and Sunflower Seed Challenge Bread
9/27/2013 - The 100% Whole Grain, Multigrain - Mashed by Melon Test - 3 Ways
10/4/2013 - Whole Multigrain SD Bread with Scald, Seeds and More Aromatic Seeds
10/7/2013 - Multigrain Old Sourdough Makes 2 Retarded Pizzas
10/11/2013 - B…..B….B…. Babka - the Yeast Water Way to Gugelhuph Land
10/11/2013 - Prunish Multigrain Sourdough with Scald and Seeds
10/14/2013 - Poolish Buns the Girls Actually Like and Smoked Brisket Sandwiches
10/17/2013 - Mice Guarding the Punkin
10/18/2013 - 20% Whole Grain 9 Grain Sourdough
10/18/2013 - Pumpkin Nutella Swirl Bars
10/25/2013 - Lucy is Runner Up with Her Mice Guarding the Pumpkin Entry
10/25/2013 - Same Dough Two Ways with a Pizza Crust Later
10/27/2013 - Saturday Night 6 P's SD Focaccia Romana Pizza
10/29/2013 - YW Primer
11/1/2013 - Owlloween White Buns made with a Poolish & SD Levain
11/1/2013 - 38 % Whole Grain Multi Grain SD with Sprouts, Pumpkin and Sunflower Seeds
11/6/2013 - What is the Best Thing You Can Put On Pumpernickel?
11/9/2013 - 15 % Whole Grain SD and YW Orange, Cranberry Walnut Bread
11/15/2013 - Almost Twin White Breads - One YW / SD and One SD
11/15/2013 - YW & SD 50% Rye with Scald, Onions & Young's Double Chocolate Stout
11/17/2013 - Lucy's YW White Bread for Thanksgiving Croutons
11/22/2013 - Mini's 100% Hydration Rye, Walnut and Seed Bread with Soaker Water & Dopplebock
11/22/2013 - CeciC's Crackers with Added Yeast Water.
11/25/2013 - Two Thanksgiving Pies and the Blog Index
11/30/2013 - Josh's Thanksgiving and Hanukkah Stollen
12/6/2013 - Big Levain Multigrain Sourdough with Figs, Seeds, Potato & Poolish
12/7/2023 - Sinclair's Bakery Potato Rolls - Made With Poolish
12/12/2013 - Half Whole Multi-Grain Sourdough with Fax & Sesame Seeds
12/12/2013 - Christmas Chocolate Chunk Cherry Chacon
12/12/2013 - Holiday Puff Paste Heath Bar and Chocolate Chip Rugelach
12/17/2013 - Not So Stollen – Christmas 2013
12/19/2013 - 3 Christmas Fruit Cakes - One For Everyone
12/21/2013 - Friday Night SD YW Pretty Plain Pizza
12/22/2013 - Panettone Forced English Muffins
12/23/2013 - White SD YW Bread with Walnuts for Christmas Turkey Stuffing
12/25/2013 - Christmas Fruit Cake – SD YW Gold Rush Take 2
2012 The Fresh Loaf Dabrownman's Blog
2/3/2012 - My first bread after joining TFL - DSnyder's San Joaquin
2/3/2012 - Brachflachen Mehrere Vollkombrot
2/3/2012 - Loaded Pizza
2/3/2012 - Pierre Nury meets DSnyders SFSD
2/3/2012 - Putting the Rye in Pierre Nury's rustic Light Rye
2/3/2012 - Too Many Red Pears and Blueberries
2/3/2012 - Make your own Greek yogurt
2/4/2012 - Minneola / Apple Yeast Water Semolina Bread
2/4/2012 - Raspberry SD Pancakes
2/4/2012- 1930's Magnalite Wagner Ware Roaster Used As Cloche for Multi-grain SD Challah
2/5/2014 - Sourdough English Muffins
2/5/2012 - Southwest Hummus Anyone?
2/5/2012 - I have some miscellaneous baking and foodie
2/7/2012 - Brachflachen Mehrere Vollkombrot - Version 4
2/7/2012 - Baked off PiPs (Phil's) new post on 40% Sourdough Rye w/ Caraway today
2/9/2012 - The Chellos - that don't play music.
2/9/2012 - PiP's 40% Rye w/ Caraway Meets Hanseata's Seeds and a Restless dabrownman
2/9/2012 - Whole Wheat Crusted Apple Caramel Galette w/ fresh ginger and assorted bourbon dried fruits.
2/9/2012 - Blueberry SD pancakes this time,
2/10/2012 - How to Make Yogurt - 'So Your Muffins Taste Betta'
2/10/2012 - isand66's SD Avocado Bread Meets Its Sunflower Seeded Guacamole Heart
2/11/2012- I Confess My Deepest Darkest Baking Secret
2/13/2012 - isand66's Bacon, SD, Potato, Onion with Cheddar Bread Meets Pork Jowls, Aged White Cheddar, Potato Flakes and Caramelized Onion
2/13/2012 - Shiao-Ping's Orange Turmeric Pain au Levain with Yeast Water
2/14/2012 - Happy Valentine Cupcakes w/ Strawberry Hearts
2/16/2012 - PiPs Walnut and Sage 100% Whole Wheat.
2/17/2012 - Let's Make Some Fresh Cheese
2/17/2012 - Birthday Chocolate Crusted Orange Cheese Cake with Ganache, Truffles and Chocolate Shavings
2/18/2012 - David Snyders' SD Pugliesi Capriccioso With Some WW and Rye
2/22/2012 - teketeke's Japanese Yeast Water White Sandwich Bread - 'This Bread Is Not Your Slimy Old White Slice'
2/23/2012 - Pips Vollkornbrot - Nearly 100% Rye with A Tiny Bit of Spelt
2/24/2012 - teketeke Bread
2/27/2012 - Rustique Pain Comté de San Francisco
3/1/2012 - Chad Robertson's Country SD - Modified
3/1/2012 - I've been working on a new home made Gas Regeneration BBQ /Smoker
3/3/2012 - Miscellaneous stuff at the end of the week
3/5/2012 - Pain Rustique au Levain du Sud-ouest
3/6/2012 - Pain Rustique au Levain du Sud-ouest - Retarded
3/7/2012 - Yeast Water, Rye, WW, Garlic Chive, Onion, Cheese and Chorizo Bialy's
3/12/2012 - Tartine Everyday Rustic Country Sourdough
3/14/2012 - St Paddy's Day Dutch Oven Sourdough - Tartine Method
3/14/2012 - Corned Beef and Cabbage - 2 ways - possibly more
3/15/2012 - Just look at the pictures my new old camera takes!!
3/17/2012 - Yeast Water, Glazed, Spiced, Walnut, Bourbon Fruit, Chocolate Chip, Almond Granola Streusel Polish Babka
3/23/2012 - Making Red Rye Malt
3/24/2012 - Gingered, Tres Apple, Almond, Vanilla Granola Crisp with Bourbon Dried Fruit
3/29/2012 - A Blend of Seigle d'Auvergne and Borodinski
3/29/2012 - Jam and Bread Crust and Crumb Color
3/31/2012 - Revising isand66's Bacon, Potato, Onion with Cheddar Sourdough Bread
4/1/2012 - Getting Ready for Tomorrow's Sweetbird Buckwheat Apple SD Bake with Buckwheat SD Pancakes Today
4/2/2012 - Dabrownman Butchers Sweetbird's Lovely Buckwheat, Apple and Apple Cider, Buckwheat Groat Bread with Insane Thoughts and Deeds
4/9/2012 - Super-grain Challah w/ Whey Water, Sprouts, Potato, Lentil, Sunflower Seeds and 2 Starters - SD and YW
4/10/2012 - Retarded Super-Grain Challah
4/14/2012 - Lemon Curd and Cream Cheese Puff Paste
4/14/2012 - Italian Corner - Cellos with Squash Lasagna and David Snyder's Pulgliese Capriosso
4/15/2012 - 20% Rye and WWW Potato SD Baggies Meet the Same Made with YW
4/15/2012 - Weekday Springtime Yeast Water Breakfast at Dabrownman's
4/17/2012 - Apple and Pear, Bourbon Dried Fruit, Ginger with Apple Jam Cream Cheese Puff Sleds
4/19/2012 - Sweetbird's Apple, Buckwheat with Groats, Insanely Modified, Makes for a Fine Toast or Lunch
4/20/2012 - SD Hemp Bags - txfarmer method with Hanseata's Seeds
4/20/2012 - Tired Monday's - YW 20% Whole Grain Bag Lunch
4/30/2012 - 50% Multigrain SD W/ Rye Scald, Rye Sprouts, Borodinski Altus and Pepitas, Caraway and Flax Seeds
5/2/2012 - Yeast Water Fake Pretzel Rolls
5/4/2012 - With Cinco de Mayo Yesterday - Hope You Had a Happy One! Cinco Sunset, Moon Rise and Dinner
5/8/2012 - Multi-grain SD w/ Multi Sprouts 2 Nuts and Seeds Somewhere
5/9/2012 - Yeast Water Hamburger Buns with Cinnamon Roll Same Dough Kicker
5/11/2012 - 1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter
5/12/2012 - Banana Bread Cake
5/14/2012 - Mothers Day YW Apple, Pecan Buckwheat Pancakes with a Nice Chicken and Brie Sandwich for Lunch
5/15/2012 - Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts
5/16/2012 - Having the daughter
5/18/2012 - Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato
5/20/2012 - Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two
5/22/2012 - txfarmer's Croissant and Dainish Converted over to SD and YW - 3 Ways with Chia Seeds
5/24/2012 - Pretzel Roll P&J and Grilled Chicken Lunch with Pickles
5/25/2012 - Hanseata's Wild Rice SD w/ Yeast Water, Multi Seeds, Prunes, Beer and Sprouts
5/26/2012 - Brown Plate Special with a Little Green, Brown Ale and Brown Bread
5/28/2012 - T-Rex Meets Floyd's Sweet Potato Bread & Brownman's SD & YW Combo Starter
5/29/2012 - Bread Baskets - A Serious Illness Revealed
5/31/2012 - Recent Breads for Lunch, Last Jacaranda Bloom and Desert
6/1/2012 - 40% Whole Multi-grain SD and YW Altamura Style Chacon
6/1/2012 - 24 Hours of Not Baking Bread
6/8/2012 - The SD / YW Chacon Revisited – 90% Whole Grain, Multigrain Sprouts, Walnut and Sage Paste, Pumpkin Seeds and Whey Water
6/9/2012 - Friday night P & P - Pizza and Pide
6/12/2012 - Let's Have Some Lunch and Other Stuff
6/15/2012 - Jasmine Tea, 50% Whole Multi-Grain SD & YW Durum Atta Bread with Wheat Germ, Flax and Chia Seeds
6/19/2012 - Buckwheat 60% Multi-grain YW / SD Bread with Walnuts, Sage, Flax, Wheat Germ, Apples, Prunes and Groats
6/21/2012 - Sourdough Durum Atta Bread – Pharaoh's Mastaba Style
6/24/2-12 - Twisted Sisters Chacon : 67% Whole Rye & Wheat with Sprouts & Seeds.
6/28/2012 - Franko finally got to the top of the list
6/29/2012 - English Muffins - kjknits Converted to YW and SD Combo levain
6/29/2012 - Without Cheesecake For Desert - There May Be No Need for Bread
6/30/2012 - SD and YW Semolina Cheese Bread and Pizza with Sun Dried Tomato, Rosemary, Mojo de Ajo and Garlic
7/4/2012 - SD and YW Multigrain Bagels - The Stan Ginsberg Method
7/4/2012 - Catching up on some lunches and other stuff
7/4/2012 - Lunches and Other Stuff Continued - Happy Birthday America!
7/5/2012 - YW Naan with Paneer, Green Onion, Cilantro, Garam Masala and Garlic - Plus a Loaf - Added Lunch Shot
7/6/2012 - Joe Ortiz Pain de Champagne with Rye and WW Sprouts
7/10/2012 - Dinner in Houston
7/15/2012 - AZ Monsoon and Breakfast
7/17/2012 - Mocha Chocolate Chip Brownie Ice Cream Sandwiches.
7/20/2012 - What To Eat With That Rustic French Country Sourdough Bread -Smoked Etouffee!
7/22/2012 - SD YW English Muffins - Some Fried As Donuts Per gmabaking With Apricot, Nectarine Ginger Glaze
7/24/2012 - Herbed Bialy's – Multigrain, Caramelized Onion, Chorizo and 4 Cheeses
7/27/2012 - 50% Rye SD Knotted Rolls With Wheat Germ, Barley Scald, Caraway and Sunflower Seeds
7/27/2012 - hanseata's Wild Rice Bread Revisited - 'The Wild One' - w/ Beer, Sprouts, Seeds and Prunes
7/30/2012 - Parade of Sandwiches and Other Stuff
8/5/2012 - YW vs Desem SD - Caramelized Onion, Basil, Bacon, Parmesan Rolls
8/7/2012 - 15% Whole Wheat Bagels with YW and SD Desem Combo Starter
8/11/2012 -YW / SD Olive Bread with Rosemary and Bulgar Scald
8/17/2012 - 100% Whole Grain Rye with Rye Sprouts – YW & SD Combo Starter
7/19/2012 - 25% Whole Wheat English Muffins Revisited - Over and Over Again - kjknits
8/22/2012 - Chacon Catastrophes Moka - Ian's Mocha Disaster Chacon
8/24/2012 - Multi-Grain SD & YW Combo with Chicken Stock, Soaker & Seeds
8/27/2012 - 35% Whole Grain YW & SD Semolina, Durum Atta White Bread with Soaker
8/29/2012 - Rewind - YW & SD Semolina, Durum Atta, W. Germ, Malts & Honey - Deja Vue
9/2/2012 - Spelt, Rye and Whole Wheat Soudough Boule with Flax Seed, Honey and Malts - A Simple but Tasty Bread
9/5/2012 - 100% Hydration, 100% Whole Grain Kamut Flat Boule with YW and SD Combo Starter
9/7/2012 - Andy's Roasted Brazil Nut and Prune Bread - Sourdough Variation with WW Scald
9/9/2012 - 8 Hour SD YW Saturday Night Pizza and Friday Shrimp Kabobs
9/14/2012 - 100% Whole Spelt Sourdough at 100% Hydration
9/15/2012 - Happy Rosh Hashanah!
9/20/2012 - 17% Whole Multi-Grain SD / YW Bagels – The Stan Ginsberg Method
9/21/2012 - 57% Whole Grain Multi-grain SD with 20% Seeds and Whey
9/25/2012 -15% Multi-grain Bread With YW and SD Combo Levain
9/28/2012 - 15% WWW Fat Bag with Desem SD Starter ala Ian and Phil
9/28/2012 - English Muffins- YW and SD Levains - 16% Whole Wheat
9/28/2012 - Banana Nut Bread with Seeds, Chocolate and Bourbon Dried Fruits
10/2/2012 - Judy's 45 % Whole Multi-Grain Sandwich Bread
10/6/2012 - 16 % Whole Multi-grain SD Baguettes – txfarmer's Method only 40 Hours
10/9/2012 - Name Change - Gussied Up Franz Joseph's Emperor Rolls With Seeds
10/13/2012 - Parade of Sandwiches and Other Stuff - Partola Uno
10/14/2012 - Parade de sandwichs et d'autres choses - partie 2
10/14/2012 - Parade of Sandwiches Continues - Part 3
10/15/2012 - Desfile de Sandwiches - Parte 4
10/15/2012 - Parade der Sandwiches - Teil 5
10/17/2012 - World Bread Day - SD Multigrain with Figs, Anise, Pistachios and Sprouts
10/18/2012 - Pierre Nury's Rustic Light Rye with Whole Grain Multi-grain YW / SD Levains and Coffee
10/24/2012 -Tuesday Pizza Night - Crust 3 Ways with 25% Whole Grains
10/25/2012 - San Franciso Sourdough - 15% Whole Grain
10/27/2012 - Extended - SD Starter Experiment - 24 hour Countertop SFSD and a Seeded, Fig and Pistacio
10/30/2012 - Two DO Chacons Couldn't Be Any Different
11/2/2012 - Two Weeks of Food for Thought - Week one
11/2/2012 - Two Weeks of Food for Thought - Week Two
11/2/2012 - 26% Whole Grain YW / SD Bagels with Sprouts
11/5/2012 - 24 hour 10% Whole Grain SFSD & SD Seeded Fig Bread with Pistachios - 1 g of Starter - No Levain
11/9/2012 - 60% Whole Grain SD / YW Bread With Caraway, Rye Chops, Coffee and Cocoa
11/9/2012 - Prune & Brazil Nut Sourdough with Bulgar Scald, Pumpkin & Sunflower Seeds
11/14/2012 - Not So Stollen
11/16/2012 - Thanksgiving Multi-Grain Marble Chacon
11/20/2012 - SD Stuffing Bread
11/21/2012 - Poolish Stuffing Bread
11/23/2012 - Not So Stollen - Thanksgiving Take
11/23/2012 - Daughter Does French Slap and Folds for Her Poolish Thanksgiving Rolls
11/27/2012 - A Chacon for Eric
12/7/2012 - 75% Whole Grain YW / SD Caramelized Onion, Wild Rice, Sprouts & Baltika Porter Bread
12/14/2012 - Multigrain SD / YW Porter Bread with Roasted Onions, Sprouts, Malts and Seeds
12/17/2012 - Puff Paste Experiments
12/18/2012 - Puffy So Not Rugelach
12/21/2012 - Christmas Sourdough Chacon - Figs, Pistachios and Seeds
12/25/2012 - Christmas Bi-Color Rose - 30% Whole Grain, Pesto and Sun Dried Tomato
12/25/2012 - Not So Stollen - 6 Weeks later
12/29/2012 - 25% Whole Grain Multi-grain Bagels
Since we gave away the first fruit cake bake and didn't even get to taste the SD Gold Rush variety, we had to make another Gold Rush variety - and make a few changes to it to make sure there weren't any complaints that Lucy was baking the same thing all over again. She hates playing with the same dough twice.
We upped the formula trying to try to get the round fruit ware fuller this time. On top of the 25 % more we were shooting for we added even more shockered fruits, butter and brown sugar trying to increase the dark color and we doubled the chocolate chips, pecans and walnuts because it was Christmas and Lucy loves them in everything.
To try to get the crumb and crust even darker we put some molasses in there this time but the big changes were to drop the white whole wheat flour and go with our favorite5 grain whole grain multi-grain mix of; farro, spelt, rye, wheat and Kamut – 25 g each. We ground it to meal like consistency thinking that the gold panning 49'ers would not have had fine ground flour. The last change is we upped the levain amount by adding in a YW one in addition to the SD one we used before.
We autolysed the flour in thin air since there is no liquid in this recipe. Once the mix came together we dumped the whole lot into the round fruit ware to proof on the heating pad for 6 hours this time instead of 6 hours at room temperature like last time. Couldn't tell any difference as this lump refused to rise under proof just like the last one
It also refused to spring very much in the 300 F oven, just like last time even though it did crack a little on top and nrise about an inch in the middle. The baking time was a full 100 minutes till it hit 205 F on the inside and it was removed to the cooling rack. We brushed our home made version of Golden Syrup on the top (molasses, light corn syrup and honey), while it was still warm to give it that sheen.
We decided not to do a 10 week curing in hooch and cloth because it smelled so good and Lucy couldn't resist a taste. This one did brown up darker on the outside than the last Gold Rush. This one is fairly dark on the inside, very moist and fruity, lightly sweet with a hint of spice, chocolate and hooch.. Just delicious! Lucy and I can't say what the SD and YW contributed to the taste but it didn't hurt anything.
What a beautiful Christmas morning! Perfect to finish up the Salted Chocolate Rye Cookies that Santa left behind!
Lucy also announced her 2nd favorite bread she baked in 2013. First place went to lucy's take of Mini Oven's 100% Rye and Walnut bread at 100% hydration. An extremely close 2nd goes to Hanseata's take on Maria Speck's Aroma Bread That Lucy DaPumerized as a 1005 whole grain loaf at 90% hydration here:
Whole Grain DaPumpernickel Aroma Bread
You will notice that Lucy is leaning toward 100% whole grain breads being the 100% German extraction she is. The question is, will she stick to this formula when she announces her 3rd place winner?
We though panettone would be the last bake of the year, and it will be, but Lucy found at least two more bakes before then - to use up some more panettone white SD / YW levain.
This one is for some white croutons to be used for the turkey stuffing on Christmas day. Since the stuffing will have walnuts in it we put some in the bread just to keep it from being completely boring.
We used 50 g each of SD and YW levain at 100% hydration for the 516g g loaf that had 6 g of salt and came in at 72% overall hydration - meaning there was 20% levain, 247 g of AP dough flour and 163 g of dough water besides the 2 levains. The walnuts weren't measured but it looked like about 50 g or so making the overall weight 565 g.
After mixing the dough and doing 6 minutes of slap and folds to develop the gluten, we let the dough rest for 45 minutes before doing the first of 2 stretch and folds 1 hour apart and incorporated the walnuts on the first one and they were evenly distributed at the end of 2nd compass point stretch and fold.
We let shaped the dough and placed it in the basket inside a plastic shopping bag to proof on the counter for 1 hours before being placed outside in the 39 - 45 F Arizona winter overnight cold for a 15 hour retard with the last 6 hours being in the fridge the next morning.
When we took the dough out this afternoon we saw the purple streaks that the walnuts had left in the dough as it did its cold proof and noticed it was right at 85 % proof too. We took it out of the fridge to finish its proofing as the mini oven heated up to 500 F.
We used (2) of Sylvia's steaming cups to get mega steam in the mini oven. We un-molded the bread onto the vented top of the mini's broiler pan that was covered in parchment paper, did a quick diamond slash and into the mini the whole assembly went.
After 5 minutes we turned the oven down to 475 F and 7 minutes later we removed the steam. The bread looked like it had sprung fairly well and we turned th oven down to 425 F, convection this time. In another 10 minutes the bread had reached 205F in th inside when the bread was removed to the cooling rack.
The smoked bone in pork sirloin looks pretty nice for Chistmas Eve and so does the brisket.
The bread browned very well and the blisters the mini oven is famous for showed up again to make a very handsome loaf. the inside is just as pretty with the purple splotches of walnut contrasting with the crumb soft off white. The crumb wasn't as open as we thought it would be with the great spring and bloom but it was soft and moist. It tastes less sour than out usual due to so many feedings of the levain but the walnuts make up for it. Too good for stuffing croutons - heaven's no! Merry Christmas to all!
For those who end up with a gazillion pounds of starter when making panettone, English muffins are a great way to use up some of it without having to toss it,
We used the basic method that kjknit's used which calls for 280 g of flour and 240 g of milk with, in this case, 50g of SD and YW mixed levain all mix up together and left to double or triple overnight on the counter in a 1 quart Pyrex measuring cup overnight for at least 8 hours.
The the next morning you add a tablespoon of sugar,3/4 tsp of salt and 1 tsp of baking powder to the mix and knead with some bench flour for 4 minutes. then roll put 1/2" thick and cut into rounds that are proofed on parchment paper dusted with semolina flour for 45 minutes. Don't forget to to dust the top of them with semolina before covering with plastic.
Then you just dry fry them in a cast iron skillet or an electric skillet like Lucy used set to 350 F. About 4 minutes a side will do it.
This particular batch was 50% white whole wheat flour and 50% AP using skim milk. They are very tasty indeed.
So this year, we have made hamburger and hot dog buns, pizza, pancakes and now English muffins in an attempt to not throw any panettone levain away!
Now Lucy will be hard pressed to come up with another 3 or 4 ways to use up the extr4a levain yet to be made..
We had these Wolferman style EM's as Egg McMuffin knock offs with butter blackberry jam, pepper jack cheese and spicy breakfast sausage,
This time we went back our favorite crust; Sourdough Focaccia Romano. The SD levain used 10 g of rye starter, we added 45 g yeast water for the liquid and 45g of white whole wheat. The 100 g of levain made up 20% of the total 500 g dough flour and water weight.
The dough included fresh rosemary, garlic and sun dried tomato to live up to the Focaccia Romano name. To make the dough come out to 70% hydration, 246 g of AP flour and 164 g of water were mixed with the levain, 12 g of olive oil and 6 g of salt at 2% of the total flour weight.
After 3 sets of slap and folds of 8, 2 and 1 minute that were spread 12 minutes apart and 3 sets of S&F's from the cardinal compass points where the rosemary, garlic and sun dried tomato were added in on the first set, the dough came together into a satin smooth ball.
After 2 hours of being undisturbed on the counter, the dough was retarded for 48 hours where it rose well in the fridge. The dough was allowed to warm up on the counter for 3 hours before being shaped into (2) pizza crusts of 250 g each. The dough was very extensible yet plenty strong. There was no tearing even though the dough was shaped into very thin rounds.
As per our usual, we brushed the crust with Mojo de Ajo and docked it with a fork before sliding it into the 550 F oven on the bottom stone for a 2 minute par bake before removing it from the oven to be loaded up with the toppings. It took about 6 minutes more baking to finish the pizza off heat wise.
We really cut down on the toppings this time; chicken Italian sausage, red bell pepper, red onion and crimini mushrooms with mozzarella and Parmesan cheese for my wife's pizza and added green manzanilla olives, pepperoni and fresh basil for my pizza
The sauce was unique and extra spicy this time. Lucy added her extra hot and spicy, home made, left over, red Mexican sauce (that also had tomatillos and green chilies in it too) to our usual spicy Italian pizza sauce in a 50/50 blend. We like it very much and may be our go to fusion pizza and Italian sauce from now on
The crust browned up well, was very crisp and thin - just the way we like it ….and it blistered too! The 48 hours in the fridge helped the flavor even though the YW did mask the SD tang somewhat. It turned out to be fine pizza dough in the end and we like it as much as our go to SD version. Those who don't like SD will prefer this one.
Now we just have the Chocolate Rye Salted cookies that breadsong posted for Christmas and a panettone for New Year's left to bake this year - maybe a white SD too next week between the two.
When you have a slow, long build of white levain for a panettone bake, you end up with a lot of SD levain / starter waste.... so might as well make some pancakes with the toss. Served with sausage, an egg. Maple syrup dm balck grapes.
Yes.... it is chopped prickly pear tuna - I see some combo jam and margarita mix in the making.
And have a salad with that pizza..... to make it healthy and more filling:-)
We made 3 different kinds of fruit cakes today hoping to appeal to everyone -young or old – traditional or modern. They all basically shared the same basic ingredients. By varying the amounts and which ones went into the mix the cake changed drastically.
Something is really snockered
For the kids and those of all ages who hate fruitcake, one has AP flour, melted chocolate, a little more butter and dark brown sugar to go with a bit of cocoa powder, chocolate chips, a bit of baking powder, less candied, dried and snockered fruits & peels and a hlf cup of rough chopped pecan and walnut mix.
One is a little more traditional in that it has more snockered fruits and peels, some molasses, is made with half again as much flour and the flour is white whole wheat instead of AP, a little more chocolate chips, no cocoa powder and we put in some SD starter. We let this one proof on the counter for 6 hours on a heating pad before baking. This might be similar to how American's made their Christmas fruit cakes during the gold rush days around 1850.
Chocolate crumb
The third version is what copyu would call English Christmas Cake based on the recipe found here:
This version has nearly twice the fruits as the 2nd one, no nuts except those making it, the same amount of flour as the chocolate version only half of it was white whole wheat, no molasses, half the spice of the other two and no leavening whatsoever. This would be considered old school in my book. We also baked this in a round as the English have a penchant for round Christmas cakes and the other two were baked in cocktail tins.
The three things they all had it common, (and there are more like 1 egg each), was the same fruit mix, even if in various amounts, but we did put in more than twice the amount of alcohol to steep them in for 24 hours than what copyu recommends - to be more in line with how a Southern German Gal like Lucy would make. The 2nd thing they had it common was baking them at 300 F. The Chocolate took 70 minutes the Gold Rush one took 90 minutes and the English version took 120 minutes to get to 205 F on the inside.
Gold Rush
The spices included equal amounts of: cardamom, cinnamon, mace, nutmeg, ginger, allspice and cloves –our new 7 spice mix. The snockered fruits included: candied: pineapple, green and red cherries, citron, lemon and orange peel. The dried fruits included: cherries, apricots, cranberries, prunes and raisins. The fruit amount for the Chocolate was 180 g, the Gold Rush was 250 g and the English had 380 g of snockered fruits.
Gold Rush Sourdough crumb.
The snockering was doe with bourbon, dark rum, arancello, limocello, brandy and amaretto - the fumes were quite intoxicating in more ways than one! The house smelled like Christmas baking was underway due to the spices. We also zested a lemon and an orange and added the juice of an orange to the snockering liquid.
Gold rush before baking - Chocolate left and English right
Hopefully we will get to taste at least the chocolate version of these beauties soon, One, probably the English version, will be pampered well soaked in a hooch laden cotton cloth for 10 weeks in a tin and stored outdoors so that it can ripen properly. We will also prick it with a toothpick and give it extra moisture with a rum and brandy mix.
Mini Oven's Walnut Rye Bread wins 'Lucy's 2013 BBB Award' for best bread baked - this year. Here it is used for a Rembrandt Aged Gouda, brie and coto salami grilled cheese sandwich with a great salad from the pot garden and our favorite winter soup - Butternut Squash, Carrot, Corn, Smoked Sausage & Wild Rice- served with steamed veg, refried beans, black grapes, BBQ kettle chips, avocado and tomato.
Chocolate left and Gold Rush right - both are yummy!
Since I busted both Chocolate and Gold Rush tin versions Lucy decided to cut off the craggy cracked portions of each which allowed us to taste both of them. The chocolate version is tremendous - the kids of all ages will love it . The Gold Rush is more complex in flavor and you can really taste the fruits that aren't being masked by the chocolate - it could really use some aging wrapped in a rum and brandy cloth. Now, instead of giving each separate loaf away to two lucky friends, we can mix a chocolate and Gold Rush together so each person will get to taste both - instead of just one. You forget how fine a fruitcake can taste when well made at home. Sure beats Great Grandma Ester's fruit cake - or at least how I remember it 50 years later!
Red bouganvillia growing in the orange tree looks like Christmas in AZ.!
Thanks to copyu for the post, spreadsheet and inspiration for the English version that led to the other two fine taasting fruit cakes.
Gold Rush Sourdough Christmas Fruit Cake
Whole Multi-grain Flour Mix
Water in SD Starter
Hydration w/ Adds
Add - Ins
Egg (1)
Snockered Fruits
Chopped Pecans & Walnuts
Chocolate Chips
Brown Sugar
1/2 tsp of 7 spice - Gold Rush& Chocolate
1/4 tsp of 7 spice for English version
Chocolate has 1/4 tsp of baking powder Engkish has no SD or BP Chocolate has no SD Starter
Chocolate has 10 g of cocoa powder
70 g AP dough flour for Chocolate
70 g total - AP and WWW for English
160 g of liquors were used as soaker with the oarnge juice nd zests
63 g of butter for English
180 g of snockered fruit for Chocolate & 380 g for English
70 g of chocolate chips total for Chocolate version and 0 for English
65 g Brown sugar for Chocolate version
This Not So Stollen version is once againis based on a modification to a real Dresden Christmas Stollen recipe that was posted by nellapower here: Refer to it for most of the method with a few exceptions below.
Last year's stollen can be found here:
Not So Stollen
Lucy figured out last year, if you replaced the commercial yeast with SD it would be SD Stollen and if you replaced some of the white flour with other whole grains..... it would be a SD Multi-grain Stollen that tasted better? And if you used YW for part of the levain then you would be as nuts as my apprentice. But others might not think so.
I'd be surprised there isn't a SD YW, multi-grain stollen out there somewhere but I can't find it easy enough – except for the one we did last year. Just about everything in the bread world has already been done by some baker like nellapower already but this stollen has landed far, far from Dresden and it might be called something else like Sourdough YW Multi-grain Dried Fruit Bread with 5 Different Hooch's and one Pooch..
Of course, Lucy being Lucy, that is not all my apprentice did to this once fine recipe either. She is determinately diabolical with her changes and modifications to just about any bread - and can't be stopped when she gets rolling, plus this one has more opportunity for her to get he paws wet.
She still wasn't at all sure SD alone could lift this even more hefty lump of multi-grain stollen goodness properly LL by itself so, once again, instead of commercial yeast, we threw in some YW for the liquid in the SD levain to give it an uplifting boost.
We didn't use a 24 hour 1% starter, counter top levian build with all of the whole grains in the levain like last year. We are older and didn't think we could last another 24 hour 1% build and wiser since sour will never come though in this bread. So we put the whole grains in the levains but also added the normal amount of YW and SD to speed things along with our non standard standard 2 stage build. We will do a 3 stage separate build for YW and SD next year.
We used home ground spelt, rye, farro, kamut and some ww for fun. Lucy tossed in some AP into the levain this year because she felt like having some 'Fun with Flour'. She really loves the tiny Krup's coffee grinder we used to make the whole berries less chunky and more suitable for stollen. We made our own citrus peels again this year by taking off the skin only with a XOX peeler and boiled them 3 times before dying them and coating them in home made vanilla sugar.
Lucy upped the alcohol again this year, even over last years sodden fruit fest, by adding some bourbon to the home made limoncello and arancello that were there last year to enhance the orange and lemon peel. We also used the traditional dark rum and amaretto too - in total about 60% more proportionally than Nellapower's originl. No water was required in the fruit soak again this year-- as the fruits had an even harder time trying to soak up this year's spirit mix.
Lucy once again decided to cut back some of the dried fruits a little but not as much as last year and once again added walnuts and pistachios for a little crunch – now she thinks the crunch is traditional. She found the YW frozen fruit in the freezer door again this year not knowing that it was saved for this bake. Once again it was apple and cherry pieces.
To cut some of the fat, not that it reduces it much with all the butter in this recipe, we replaced all of the cream with Lite Mexican Media Creama. Who knew they would come out with a half the fat Mexican table cream in a can – way to go Nestles. We also chucked in 25 g of butter flavored Crisco this year, on top of the butter just to mix the fatty things up more than usual plus…. Lucy though the ingredient list was a little short.
Like last year, we decided to replace some of the white sugar with dark brown sugar hoping it would pair better with the dark rum that is made from molasses if you buy the good stuff, but once again, this years dark rum was probably not that good and probably made from HFCS.
We added some nutmeg to the spice list again thinking a little more spice would go well with the extra hooch just like it did last year. Once again we forgot to add the ground almonds to the fruit to sop of some of its wetness. Lucy put the ground almonds in the dough flour by mistake, again and is now a new tradition it seems.
We added 60 g or bench flour when we added the fruits to keep the overall hydration closer to the original. We added 75 g more hooch than we should have used to begin with…. so the flour would have come in even more handy……. if Lucy had hands
Usually we would put a sunset in here but, the moon rise last night was stupendous - the clouds and orange tree made it special.
We basically cut last year's recipe for 2 loaves in half so the kneading was a breeze this year. Once again we changed the method slightly by cutting in all the fat into the flour before adding the media crema which were supposed to be part of the levain but we used YW and water there instead.
For some reason a volunteer jalapeno pepper plant sprung up in total shade under the orange tree this year. Never had one ther before.
This made the kneading easy since we could do 10 minutes of slap and folds before adding in the fruits and nuts and the 60 g of bench flour. The dough was very manageable this year and the dough tightened itself back up as we folded the add ins into the dough. This method is much closer to short crust pasty and stollen is much closer to short crust pasty than it is to bread anyway.
The minneola tree looks like it did well thsi year but it is the worst year in so many....
This year we bulk fermented the dough in a bowl on the counter for 6 hours before we shaped it and put it in the fridge for a 15 hours retard. The dough set up into a hard lump in the fridge with all that butter and it did not proof one iota in the cold. So we left it on the counter on a heating pad for 6 hours until it did look ready for the oven which it never really did.
Made Italian sausage sliders out of the last of Mark Sinclair's rolls - just as good as the hamburgers.
Italian sausage slider with home made dijon, butternut squash soup with Parmesan, pickled Serranos and red pepper for the slider, steamed Italian summer squash, salad from the pot garden, brie, sweet and white potato baked wedge fries with BBQ sauce - Yummy!
Oddly the dough cracked through the bottom at about the 4 hour mark of the final on the counter but, since it hadn't really rose much. I ignored it and let it go another 2 hours. It still didn't look like much proofing had gone on in the 12 hours total it spent on the counter before and after the retard. I pinched the bottom closed before we un-molded it on parchment paper and a peel and slid it in the oven on the bottom stone,
Sliders were served with a nice salad from the pot garden.
My apprentice still thinks she might be related to Rin Tin Tin. Why she thinks this might be a possibility is strange indeed with her being so short legged and stupid – a polar opposite of Rin Tin Tin if there ever was one.
This year's Not So Stollen version actually looks like a stollen instead of the flat pancakes of last year – yea!. It will not be wrapped in cotton cloth and placed for 6 weeks in a beautiful blue holiday tin with silver snowflakes like last year though. With 8 days till Christmas, this stollen will be lucky not to be completely gone by then – if it isn't stolen first.
We baked it for 20 minutes at 375 F with steam and for 70 minutes at 350 F convection. The oven was turned off when the stolen hit 203 F. Even a year later we still don't know what temperature it was supposed to be in the inside when done so we went with last year's temperature of 205 F before removing it to a cooling rack.
We did not have to cover it with foil either like we did at the at the 50 minute mark last year so it wouldn't get too brown. For some reason, this one did not spread too much either but you can't say it sprang much, but it did crack like it was trying to do something on the puffy side.
This Not SO Stollen - 2013 looks and smells terrific and, as Karin says, there is no reason to wait 6 weeks to eat it - so we won't and if we want another one later we will make another one,
Once again, we are getting pretty far away from the nellapower's original recipe for this Modified Dresden Christmas Stollen - Version 2 even though they are still quite similar in concept except for all those pesky minor changes :-) Not So Stollen is still the perfect name for this unusual attempt to make an alien stollen of the 3rd kind.
We buttered it as it came out of the oven and later covered it in a lemon drizzle per the GMA's and then a thicker dusting of powdered sugar was applied. I see French toast on the Christmas breakfast horizon for some reason.
Thanks to nellapower for posting her original recipe and her help in our making something close to it conceptually and to the GMA's for the lemon drizzle idea that they put on their fine stollen.
Merry Christmas to all and to all a good night!
ComboSD YW Starter
SD Multigrain
Dark Rye
Whole Wheat
Starter Totals
Hydration - 72 G YW
Media Creama 225
Total Water, Creama, Cream
Whole Grain %
Lemon Peel
Orange Peel
Ground Almonds
Sugar 12, D. Brown Sugar 25
Red Malt
White Malt
YW Apple and Cherries
1/4 tsp Cinnamon
1/4 tsp Cardamom
1/4 tsp Nutmeg
1/4 tsp Mace
Dark Rum - 25 g
Amaretto - 25 g
Limoncello - 25 g
Arancello - 25 g
Bourbon - 25 g
Bench AP Flour -60 g
Butter Crisco – 25 g
( B. Flour included in Total Flour and for Hydration Total)
I suppose these really aren't Rugelach in the strictest sense of the word but they are at least sort of shaped like them and they end up sort of looking like them.
These are much lighter the heavier sour cream and short crust ones that are terrific too, but not as good as these beauties.
I didn't brush the rolled out puff paste with butter as usual but, besides the Heath Bar chunks and chocolate chips, Lucy did put some brown sugar and cocoa in the filling as well.
My daughter said these were the best Rugelach yet and mentioned…. Wow Dad you really know how to make puff paste! She made my day and these treats were the fitting end to long day of baking.


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85 Chilean Fans Get Arested After Bum Rushing A World Cup Stadium [Video]
One thing the World Cup is not lacking is passionate fans! Sometimes those fans cross the line from passionate to crazy, this is one of those times.
It all starterd when Chile defeated the reigning World Cup champs Spain. Hundreds of fans decided to invade Maracanã Stadium.
Once inside the arena, the fans got so nuts that they even broke down a wall!
Check out the video below.
This deffinetly isnt a good look for Chile nor Brazil. They better beef up security out there cause its only gunna get worse the deeper it gets into the tornament.

subset: commoncrawl


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Where did that ball go? Houston we have a problem. The crack of the bat alone sounded like you just sent that ball to orbit. As the newly created rocket rises above the lights in the outfield, everyone says, 'that was a moonshot'. Well, they are correct... we have the proof.
• Made in the USA.
• High-quality fine jersey cotton/polyester (50% cotton / 50% polyester) construction.
• Includes a hem tag on bottom hem and sleeve print.
• Runs true to size with an athletic cut.
• Model is 6' and wearing a large.


text:
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Tag Archives: yoko osaka
Episode 8-2: Dance Music
Last night a DJ saved my life with a 1-up! Our next two episodes will "club music" focused, with this episode being dance music. We're talking four-to-the-floor beats, massive sub-woofers, and all the glow-sticks you can eat! We also talk about dancing at weddings (which we love to do) and fall in love with Yuzo Koshiro all over again. Continue reading


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|Reviews for Brace for Impact
| lizbet0 chapter 1 . 4/18/2012
I really enjoyed how you created strong portraits of each of Henry, Jack & Jo, and how you wove the beginning of "Lost" into the story. It was also very clever to make it not quite clear (until the end) which ring Jo was wearing! {grin}
| ArodLoverus2001 chapter 1 . 4/14/2012
Awww can't wait for the start of the final season! great story!
| QuasiOuster chapter 1 . 4/14/2012
This scene has great tension and emotion. I like the little details you included with the ring and with the descriptions as the events are unfolding. It very nicely covers a lot of ground in a short space and I felt every second. I enjoyed it a lot!
| dragooonthegreat chapter 1 . 4/14/2012
omgomgomgomgomg please continue! i am soooo wanna know what happens:D
| Sara60691 chapter 1 . 4/13/2012
Why oh why did you end it there! it's a great story and is fine as a one-shot but i really wish you would write at least one more chapter, like, just everyone together again or something. Gah! you're too good with writing suspense. But yeah, it's great!
| Wyndes chapter 1 . 4/13/2012
Nicely done! You had me feeling grumpy midway through and happy at the end. :)
| AllyrienDM chapter 1 . 4/13/2012
You had me scared for a minute, with that diamond ring. ;) But Eureka fans seem to be suckers for happy endings, so I soldiered on! It was a lovely one-shot. I'll be interested to see how it matches up to the actual premiere.


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Mental Health
Have Mental Health Questions? Ask a Psychiatrist Online
Hi, I'd like to help you with your question.
Sometimes when people get older, they have the sense that they can no longer control their own bodies and their own lives. They are facing the ending of their lives and so in order to cope and gain control, they lash out and complain. The pain your mother in law describes may be one of emotional origins rather than physical ones. Otherwise, she would be willing to accept the care offered to her and she would be calmer about her situation, focusing on getting better rather than resisting.
The other possibility is that she has some degradation of her mental abilities and if that has occurred, she may have lost the ability to censure her feelings. She may complain and be difficult because she no longer can cope with her own emotions.
In any case, the situation is causing you and your husband distress. First, know that you are not alone. This type of situation is very common when children deal with elderly parents. Parents are often uncooperative and emotional. Two, realize that you both are doing the best you can. You have done a lot for your mother in law, more than many people consider doing for their parents. You have gone above and beyond. Feel good about that. Your mother in law is not alone and she is well cared for.
One of the best ways to help yourself and your husband is to educate yourself about caregiver stress. Caregiver stress, or caregiver burnout, is an increasingly common condition. Knowing the symptoms and the effects is very important so you can realize when you need to stop and take a break. Also, support is very important. Anything from attending support groups in person or online to contacting local agencies to help assist in your mother in law's care is available. Knowing that you are not alone and sharing resources and answers can help lift the burden off you.
Local agencies such as the Area Agency on Aging can help you with services such as companions to stay with your mother in law and check on her, Meals on Wheels, ACCESS transportation services and other resources can help take some of the burden off of you and your husband. Contact your local United Way or city/county government for contact information.
Here are some other resources that may help you:
How to Care for Aging Parents by XXXXX XXXXX and Robert M. Butler
Coping With Your Difficult Older Parent : A Guide for Stressed-Out Children by Grace Lebow, Barbara Kane and Irwin Lebow
The Complete Eldercare Planner, Revised and Updated Edition: Where to Start, Which Questions to Ask, and How to Find Help by Joy Loverde
You can find these books on Amazon.com or your local library may have them for you.
Let me know if I can help any further,Kate


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Peace in Ferguson! #PrayForPeace
I love this! Now, the past week has been SO interesting, scary, concerning, and powerful in Ferguson, MO.
But, police haven't been letting media come and show what is happening, film, record etc... So we've been left to IG pics and hear say from other people to figure out what the heck is going on. Most of hte things we witness are negative in depicting the people ( ex; looting, fighting, shooting, yelling etc)
Perhaps those were the reactions of the people in the very beginning, but now, it's been some time and peace has come over the people in Ferguson, MO, thank God.


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Posted October 30, 2012 by DJ Fatfingaz in Turntablist Tuesdays
Turntablist Tuesdays #6: GM Roc Raida x DJ Fatfingaz honors Jam Master Jay of RUN DMC [Video]
GM ROC RAIDA x DJ FATFINGAZ HONORS JAM MASTER JAY…
One of the best days of my life to Honor JMJ. He died across the street from my Childhood library (Central Library in Jamaica Queens) where he had his studio. It was brought and now owned by the good people from the Hall of Fame Record Store in Jamaica Queens. Shouts to Teardropz. For me to honor JMJ with Raida infront of Jay's Mother & family was huge for me because I am a product of Jamaica Queens & the culture. I love my boro and will always represent.
RIP Jam Master Jay & RIP Roc Raida….
Roc Raida performs and honors Jam Master Jay at Milestones.
– We miss both of you guys. Thank you for being mentors and hero's to so many around the world.


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Synopsis: Having recently shared a life-changing secret with his family, Hunter recruits his friends to come with him from New York to the farm where he grew up as he faces his parents for the first time. As the college students enjoy the fresh air of Michigan farm country, an older, more dangerous secret slowly emerges. While Hunter navigates a new place within his conservative family, a vicious creature from their past descends on the farm, putting the unsuspecting city kids in mortal danger.
This one looks pretty cool although I can't really say if the villain in the film will become the next icon of horror the same way Freddy, Jason, Michael, to name a few, have done; however, time will tell. Pitchfork stars Daniel Wilkinson, in the title role, with Lindsey Nicole, Brian Raetz, Ryan Moore, Celina Beach, Keith Webb, Sheila Leason, Nicole Dambro, Vibhu Raghave, Rachel Carter, Andrew Dawe-Collins, Carol Ludwick, Derek Reynolds, Addisyn Wallace and Anisbel Lopez. Pitchfork is directed and created by Glenn Douglas Packard who shares a writing credit with Darryl F. Gariglio. Pitchfork appears in theaters and On Demand on January 13, 2017. Check out the trailer and poster below and as always let me know what you think.


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*From the Departments of Medicine (Dr. Kraft) and Surgery (Dr. Cairns), Duke University Medical Center, Durham, NC; the Department of Medicine (Drs. Ellison and Wenzel, and Mr. Pak), National Jewish Medical and Research Center, Denver, CO; and the Department of Medicine (Dr. Irvin), University of Vermont Medical Center, Burlington, VT.
Correspondence to: Monica Kraft, MD, FCCP, Associate Professor of Medicine, Duke University Medical Center, MSBR M201D, Durham, NC 27710; e-mail: firstname.lastname@example.com
Study objectives: The distal airways are likely to contribute to asthma pathobiology and symptoms but have rarely been specifically evaluated in relation to systemic oral therapy. We hypothesized that treatment with montelukast, an oral cysteinyl-leukotriene receptor antagonist, would improve both proximal and distal lung physiology in patients with mild asthma.
Design: Randomized, double-blind, crossover design.
Setting: Academic referral center.
Patients: Subjects with mild asthma limited to using short-acting inhaled β2-agonists.
Interventions: Nineteen subjects with mild asthma underwent a baseline assessment of lung function, lung mechanics, and symptoms, followed by randomization to therapy with montelukast, 10 mg taken in the evening, or placebo in a crossover, double-blind fashion. Each treatment phase lasted 4 weeks, with a 2-week washout period. A repeat evaluation was performed during the last week of each treatment phase.
Measurements and results: Montelukast resulted in improvement in (mean ± SD) proximal and distal lung function parameters (change in FEV1: montelukast, 0.16 ± 0.06 L; placebo, −0.05 ± 0.05 L; p = 0.008); change in specific conductance: montelukast, 7.2 ± 2.9% predicted; placebo, −17 ± 8% predicted; p = 0.007; change in % predicted residual volume [RV]: montelukast, 18.4 ± 8.3% predicted; placebo, 3.0 ± 2.9% predicted; p = 0.05). Improvement in symptoms (ie, wheeze and chest tightness) correlated with improvements in RV while receiving montelukast, but not while receiving placebo (Pearson coefficients: 0.55 and 0.66, respectively; p < 0.008 and 0.04, respectively).
Conclusions: The systemically acting oral agent montelukast improves proximal and distal lung physiology. Improvements in distal lung function correlate with improvements in asthma symptoms.
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|Welcome to Saab92x.com!
Can anyone say for sure what the wiring layout is for the different seat combinations?
I think the 2006 has an extra plug for the the seat position sensor, at least on the drivers side. In my 2006 with heated seats there appear to be 4 yellow plugs on a metal mount and at least 2 blue plugs hanging. None of the parts diagrams I can find show electrical details, only the part #s of the seat itself.
The 05 and 06 have completely different seat wiring, both because of the airbag differences and the seat sensor.


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Transactional Law Clinics
Student Work
The Transactional Law Clinics consist of the Business and Non-Profit Clinic, the Real Estate Clinic, the Entertainment Law Clinic and the Community Enterprise Clinic. These clinics provide legal assistance to small businesses, entrepreneurs and community organizations for business formation, contract review and negotiation, commercial financing, leasing, community economic development, real estate purchase and sales, business acquisitions, intellectual property, nonprofit formation, permitting, licensing, and other transactional legal services.
In every respect, the Transactional Law Clinics operates as a professional law office in the service of clients; this clinic offers the opportunity to gain experience on topics such as:
- client interviewing and intake;
- case management;
- contract drafting;
- negotiation skills;
- ethics; and
- legal analysis
An info session presented by
Joe Hedal, Deputy Director; Amanda Kool, Clinical Instructor and Lecturer on Law; and clinical students
How to Register
The Transactional Law Clinics is offered in the Fall and Spring semester. You can learn about the required clinical course component, additional requirements and requisites, as well as the clinical registration process itself, by reading the course catalog description and exploring the links in this section.
In the News
- Continue Reading
Law students help struggling entrepreneurs flourish in their communitiesContinue Reading about Law students help struggling entrepreneurs flourish in their communities
Hailing from Buffalo, a once-prosperous city in upstate New York, Steven Salcedo knew how a lack of continued economic development can hinder families and mire people in poverty and hopelessness. But it was only after he took a course at Harvard Law School that Salcedo realized that lawyers could help foster better times for communities.
- Continue Reading
Building Community Dialogue with the Help of Big DataContinue Reading about Building Community Dialogue with the Help of Big Data
Does it unsettle you that moments after you search for that perfect vacation spot on Google, your Facebook feed fills with ads offering you discounted plane tickets to get there? As the use of big data collection and analysis increased in both the private and public sectors, so did public debate on the ethics and even legality of the practice.
Faculty and Staff
Brian Price (Clinical Professor of Law)
Joseph A. Hedal (Deputy Director)
Amanda Kool (Clinical Instructor and Lecturer on Law)
Marea Parker (Clinical Instructor)
Alexander Horn (Program Administrator)
Transactional Law Clinics
6 Everett Street
4th Floor
Cambridge, MA 02138
Visit Clinic's Website


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|Message view
|« Date » · « Thread »
|« Date » · « Thread »
|"Nathaniel G. Auvil" <nathaniel_au...@yahoo.com>
|how to use a subdirectory
|Tue, 13 May 2003 02:05:05 GMT
I am trying to use Forrest 0.4 to create my website. I want to create a 'samples' tab on my site. So I created a 'samples' subdirectory under 'xdocs' which i want to further divide up later. In my 'tabs.xml' i create the following: <tab label="Samples" dir="samples/"/>. I then copied the index.xml from the xdocs folder into the samples folder. I did a 'forrest' command and it did not transform the index.xml file in the samples directory; It created the samples tab but that is it. There were no errors at the command prompt. If i take the samples/index.xml and break the xml in it, i get an error from forrest. So it sees that file. ===== http://nathaniel-auvil.blog-city.com/ __________________________________ Do you Yahoo!? The New Yahoo! Search - Faster. Easier. Bingo. http://search.yahoo.com
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Aqualung Balance Comfort 5.5mm Male Wetsuit
The Aqualung Balance Comfort 5.5mm Male Wetsuit, A modular suit including a 5.5 mm suit, a 5.5mm over-vest without hood and a separate hood.
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Grand Mumtaz Resorts Gulmarg
Gulmarg, Gulmarg, 000000, IN
Select your stay dates to check availability at Grand Mumtaz Resorts Gulmarg
Grand Mumtaz Resorts Gulmarg
About the Hotel
Property Location
With a stay at Grand Mumtaz Resorts Gulmarg in Gulmarg, you'll be minutes from St Mary's Church and Gulmarg Golf Club. This ski hotel is within close proximity of Gulmarg Gondola and g2 - g3 line.
Make yourself at home in one of the 62 individually decorated guestrooms. Conveniences include safes, and housekeeping is provided daily.
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- Daily housekeeping
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Know Before You Go
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- No pets and no service animals are allowed at this property.


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Dual MSc & MA in Strategic Marketing (Luxury Brand Management)
- January, March, June & October
- Minimum: 18 months
- Maximum: 3 years
- £1,250 per module (includes dissertation)
- For further information, please fill in the enquiry form on the right
The online dual degree in Strategic Marketing (Luxury Brand Management) gives you the chance to pursue MA and MSc degrees through just one programme of study.
This dual master's course has been created to provide you with insight into the workings of the luxury industry. Learning how to create relevant corporate strategies focused on gaining new customers and retaining existing ones, you'll find that your dual degree equips you with the expertise needed to capitalise on the rapid expansion of this dynamic business area.
Upon successful completion of the programme you'll receive an MSc degree awarded by Geneva Business School and an MA degree from the International Telematic University UNINETTUNO.
You will be able to:
- Design, implement and effectively evaluate various marketing strategies
- Utilise appropriate research tools to identify customer behaviour and use this in developing integrated marketing campaigns
- Understand consumer psychology and profiling, and successfully apply to these strategic campaigns
- Define and utilise relevant tools for managing luxury brands, as well as advise on and design luxury brand marketing and campaigns
- Understand and appreciate international marketing environments and their components, on top of an awareness of issues related to global marketing decision-making processes
- Gain knowledge in PR related issues in organisations and competencies to stimulate brand awareness and growth
By enrolling on the MSc and MA in Strategic Marketing (Luxury Brand Management) you'll be joining a truly multicultural online student community, and will receive academic support and guidance from experienced industry professionals throughout your studies.
You can compete your studies in a minimum of 18 months. The programme will start with core and elective/specialist modules, followed by the Integrative Research and Consultancy Project and the dissertation as a final assignment. Throughout your studies you will be supported with comprehensive study materials and online tools made available through your InterActive account. After successful completion of the programme you will be awarded an MSc degree awarded by Geneva Business School and an MA degree from the International Telematic University UNINETTUNO.
To qualify for the programme, please make sure you satisfy all entry requirements and submit all necessary documentation.
Once enrolled, you will gain access to our Canvas learning management system. Each module is taught through:
- HD-quality video lectures complete with supplementary learning materials
- Discussion questions allowing you to approach specific tasks related to case studies
- Online libraries and databases containing useful research resources
The programme is divided into two parts – core and elective/specialist modules, as well as the Integrative Research and Consultancy Project. There are 3 core modules and you will begin by studying one at a time. After completion of the core subjects you will progress onto 3 elective/specialist modules. Successful completion of the first part will allow you to start work on the Integrative Research and Consultancy Project. You will have 20 weeks to complete this module, including a dissertation and number of formative assignments. A senior member of the academic staff will supervise and guide you through the project.
Please note: unless otherwise specified, certain course materials such as books are not included within the fee. Before registering, please review the description and contact us with any further questions.
The MSc and MA in Strategic Marketing (Luxury Brand Management) online programme provides you with skills on how to capitalise on one of the fastest growing industries. Topics that are covered have been carefully chosen to equip you with the knowledge essential for success in the industry and your career. Topics taught include Customer Behaviour, Brand Management, Corporate Branding Strategy, Customer Retention Strategy as well as overall luxury marketing and campaign development.
Your programme will be delivered in two parts. The first part consists of 6 modules, of which 3 are core modules and the other 3 specialist modules. The core modules come first and can be studied at a pace of 2 at the same time, before you proceed to the specialist modules. The second part of the course will consist of the Integrative Research and Consultancy Project as well as a final project. You will be awarded with an MSc and MA in Strategic Marketing (Luxury Brand Management) degree awarded by the International Telematic University Uninettuno upon completion.
Learning outcomes:
On successful completion of the module, you should be able to:
- Explain and show understanding of the importance of the separate marketing functions, the management of these functions, and how each function affects other functions within and external to the marketing domain
- Make a judgment in the application and adaptation of marketing principles across a wide range of markets
- Engage critically with and evaluate the role of marketing from a general management perspective
- Critically assess marketing key performance indicators and diagnose problems accurately
- Develop and appraise marketing strategies that are holistic in nature and internally congruent in terms of both conceptual and operational requirements of strategic marketing management
Topics covered:
- Assessing the competitiveness of the firm: identification of the firm's core competences & development of the firm's competitive advantage
- Assessing the external marketing situation: customer behaviour (revisited), competitor analysis, business intelligence and analysing relationships in the value chain
- Business Analysis III: Competitive Strategy; Generic Strategies and SPACE Model, Stakeholder Analysis and Choices
- Developing marketing strategies: SWOT analysis, strategic marketing planning and portfolio analysis, segmentation, targeting, positioning and competitive strategies and CSR strategy and the sustainable global value chain
- Developing marketing programmes: establishing, developing and managing buyer-seller relationships and product and service decisions, pricing decisions, distribution decisions and communication decisions
- Organising, implementing and controlling the marketing campaign: organizing and implementing the marketing campaign; budgeting and reviewing the marketing campaign
Learning outcomes:
On successful completion of the module, you should be able to:
- Analyse and evaluate current developments in consumer behaviour, market environment and culture through use of relevant case studies
- Critically analyse and distil the results of a consumer research project
- Evaluate the success of current models in predicting the consumer purchase decision
- Analyse patterns and processes of consumer behaviour in the contemporary and international business context
- Critically evaluate consumer and customer management practices in organisations in different sectors
Topics covered:
- The consumer in marketing management I: consumer psychology; core concepts of consumer behaviour
- The consumer in marketing management II: importance of consumer insight in marketing management; consumer behaviour in global context
- Consumer research: requirements, methods of consumer data collection, ethical issues in consumer research, interpretation and analysis of qualitative and quantitative data
- Personality of consumer and environmental context: demography, psychography and culture, consumer awareness, loyalty and motivation; factors that impact on consumer behaviour, opinion leaders and trendsetters
- Purchase and consumption: purchase decision making process: stages, factors, explanatory models; purchase and consumption behaviour in consumers
- The customer: B2B and B2C and consumers as customers; customer relationship management
Learning outcomes:
On successful completion of the module, you should be able to:
- Critically analyse advantages and limitations of the main marketing communications concepts and be able to apply them to current marketing scenarios
- Identify and appraise various approaches to the design of marketing communications strategies
- Demonstrate the skills of using secondary data to illustrate or support arguments in the context of marketing communications decision-making
- Critically analyse and evaluate marketing communications strategies employed by organizations in different contexts
- Use and apply the appropriate knowledge and skills to develop an integrated marketing communications strategy using a 'live' brief
Topics covered:
- Integrated Marketing Communication within the Marketing framework - integration of marketing communication messages and channels
- Segmentation and planning: Managing the segmentation process & managing integrated marketing communications planning:
- Managing expectations and the communications mix
- Branding and identity in integrated marketing communication
- Technology and the environment – impact on integrated marketing communication
Learning outcomes:
You will be able to:
- Assess the project life cycle and explore and critically appraise alternative approaches to management of luxury brands
- Critically evaluate the relationship between marketing strategies and brand value for luxury brands
- Evaluate the current practices in a luxury brand organisation and identify and critically evaluate suggestions for improvement of these practices
- Identify and critically assess the criteria for success in the luxury brand industry
- Evaluate and apply the appropriate approaches, tools and techniques to brand management and the implementation issues to be considered
Topics covered
- The Uniqueness of the Luxury Brand Industry I: The Difference in expectations and findings from the Luxury Brand Industry
- The Uniqueness of the Luxury Brand Industry II: Competitive Advantage requirements and successful business models in the luxury brand industry and a review of three major players (LVMH, Richemont, and PPR Gucci)
- Major Sectors in the Luxury Industry: Fashion, Perfumes and Cosmetics, Wine and Spirits, and Watch and Jewellery
- The Value chain and management issues: Retail vs Wholesale, Pricing and the risk of the major key account
- The Luxury Brand: The value of a brand, Characteristics, Brands and Brand Signs and the legal aspects
- Product Life Cycle and strategies in the Luxury Brand Industry
- Creativity in Luxury Brand Management I
- Creativity in Luxury Brand Management II
- Marketing Communication in Brand Management
- Distribution and Supply Chain in the Luxury Brand Management Industry
Learning outcomes:
You will be able to:
- Critically assess the main approaches to global marketing and evaluate the information required to establish and implement effective global marketing decisions, policies and strategies
- Critically evaluate the key marketing practices employed by global organisations in various contexts
- Synthesise and critically evaluate a marketing plan and the range of advanced skills required to design and implement the marketing plan for a global organisation
- Assess the global marketing environment and critically evaluate its impact on marketing strategy formulation for a given global organisation
- Identify management problems in the area of global marketing, including an evaluation of market entry strategies and courses of action within the situation-dependent context
Topics covered
- Global Marketing Environment, Cross Cultural Management Issues and Marketing Research I: The Global Marketing Environment and Cross Cultural Issues
- Global Marketing Environment, Cross Cultural Management Issues and Marketing Research II: Marketing Research - Finding Local and International Spaces
- Marketing Entry and Global Expansion Strategies I: Marketing Entry Strategies
- Marketing Entry and Global Expansion Strategies II: Global Expansion Strategies
- Competitive Advantage, Business Strategy and Organisational Structures in a Global Context I: Competitive Advantage and Business Strategy
- Competitive Advantage, Business Strategy and Organisational Structures in a Global Context II: Organisational structure in a global context
- International marketing strategic planning process I: Segmentation and Targeting in International Marketing
- International marketing strategic planning process II: Positioning in International Marketing
- International Marketing Mix Decision and Constructing the International Value Chain I: Constructing the International Marketing Mix
- International Marketing Mix Decision and Constructing the International Value Chain II: Constructing the International Value Chain
Learning outcomes:
You will be able to:
- Critically analyse the relationship between organisational strategies and public relations strategies
- Critical appraise the nature of corporate communications and its impact on the public relations management process
- Evaluate the importance of effective cross functional communication within the organisation and its influence on the effectiveness of external communication
- Analyse current developments in PR Management and evaluate their potential impact on the Corporate Communications strategies of a given organisation
- Critically evaluate the relationship between corporate image and corporate reputation in various organisations
Topics covered
- The Public Relations Role I: What Is Public Relations? And The Evolution of Public Relations
- The Public Relations Role II: Ethics and Professionalism and Public Relations Departments and Firms
- The Public Relations Process I: Research and Program Planning
- The Public Relations Process II: Communication and Evaluation Conflict Management: Dealing with Issues, Risks, and Crises
- The Public Relations Process Strategy I: Public Opinion and Persuasion and Conflict Management: Dealing with Issues, Risks, and Crises
- The Public Relations Process Strategy II: Reaching Diverse Audiences and Public Relations and the Law
- The Public Relations Tactics I: The Internet and Social Media and Preparing Materials for Mass Media
- The Public Relations Tactics II: Radio and Television and Meetings and Events
- The Public Relations Application I: Application to Corporations and Entertainment, Sports, and Tourism
- The Public Relations Application II: Application to Politics and Government, Global Public Relations, Non-profit, Health, and Education
Learning outcomes
At the end of the module you should be able to:
- Formulate a research proposal and design this into a workable research plan
- Design and manage a business critical independent applied research in their chosen discipline and present their findings, to a professionally acceptable standards
- Critically evaluate and analyse their findings, reporting on their conclusions in clear and acceptable standard in the form of an engagement report
- Synthesize theory in a practical context to evidence knowledge, understanding and transferrable skills with regards to the taught components of their studies
Topics covered
- The nature of business and management research/consultancy
- Formulating and clarifying the research/consultancy topic
- The practice of management consulting
- Negotiating a scope of work; developing a research proposal
- Consulting as a profession; business research methods and practice;
- Formulating the research design and negotiating access and research ethics
- Understanding research philosophies and approaches
- Critically reviewing the literature
- Applicable models for consulting and research
- Selecting samples and using secondary data
- Collecting primary data through observation
- Collecting primary data using semi-structured, in-depth and group interviews
- Collecting primary data using questionnaires
- Analysing quantitative data and qualitative data
- Writing and presenting your project report
Please note: you can only graduate with one award (the highest level achieved), and it will only be issued once you have formally completed your studies.
To be considered for the online MSc and MA in Strategic Marketing programme you must meet the following requirements:
Academic entry requirements:
- UK undergraduate degree or equivalent (any class, any subject are).
- Applicants who do not meet the stated entry requirements may apply via our Mature Route. You will be asked to provide evidence of three year's managerial work experience, plus transcripts of your highest qualifications achieved to date. Applications via this route are assessed on a case-by-case basis.
English language requirements:
- IELTS 5.5 or equivalent or
- high school in English or
- bachelors completed in English or
- ACCA/CIMA 14 papers completed
- 2 years of work experience in an English speaking environment (upon approval by admissions board)
List of documents required on registration:
- Application form
- Authentic copies of your qualifications, certificates and complete transcripts for all years of studies
- A copy of your passport
- An English copy of your CV/résumé
- Two reference letters (academic / professional); please ensure that reference letters are on letterhead paper, stamped and dated (no older than 6 months)
- A scanned copy of a recent passport sized colour photograph (jpeg, 150*150 pixels)
- Proof of English proficiency
Reference letters
Reference letters submitted for admissions board review should be as per the below format and contain the information listed:
- Student's full name
- The student's position, and title within the company (at least two years relevant work experience at management level)
- The exact period over which student worked for the company, and details about responsibilities held (including how many people the candidate was responsible for)
- Details about the candidate's personal qualities
- The name, signature and position of the referee and their contact details (the referee must be somebody with a high position in the company such as director, manager etc.)
- Reference letters must be on letter-headed paper, stamped and dated (no older than six months)
Choose your master's specialisation:


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There's no better classroom than the job itself.
Welcome to Work U, Boise State's College of Innovation and Design's approach to develop nimble, in the moment leaders. Launching fall 2016 with our initial partner St. Luke's Regional Health Systems, we place dynamic students from diverse academic disciplines in a work setting where their contribution counts. Each student will use this hands on experience as a weekly case study during a coaching and professional development roundtable. Supported by mentors from both their workplace and Boise State, students will have the opportunity to gain valuable professional skills including communication, critical thinking, problem solving, teamwork, and leadership. Work U will not only help you prepare for the workplace, but will provide you with opportunities to expand your professional network. Work U dissolves the barrier between classroom knowledge and workplace success. Join us in this new pathway of higher education!


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Posted by Bill
Edward was very helpful in helping us with my wife's speeding ticket. After giving him the specifics of the case, he requested various documents and provided valuable insight into possible outcomes. He kept us informed on every aspect of the case. Edward was awesome! We highly recommend him for his expertise, knowledge and compassion.
Posted by anonymous
Edward handled my reckless driving case and becuase of his knowledge of the Fairfax Court System he was able to get my ticket reduced out of the reckless category. He was always responsive to me and gave me homework to be prepared for my case. Without his good guidance, I feel I would have been convicted. He is a wonderful attorney as well as being a really good person. Just a class act. You can not go wrong hiring Edward for your case. You will be glad that you did hire him.
Posted by Greg
I have known Ed Cuccias for over 15 years; he is a great lawyer and good friend. I have had to call on him for his legal services and expertise on two occasions to assist my son after he was stopped and cited for Reckless Driving (Speed in excess of 25 mph over the posted speed limit).
Ed met with us and explained the seriousness of the offense and possible consequences (6 Points off his license, misdemeanor conviction and possible jail time). While a parents' threats of the consequences for poor driving habits sometimes go unheeded, Ed's explanation of the seriousness of these charges put the fear of God into my son. His knowledge of the Virginia State and county traffic court system, Police, Sheriffs, Highway Patrol and prosecutors makes him the attorney to call if you have any legal issue associated with driving violations in Virginia. In one case the charges were not prosecuted and in the other they were reduced significantly. (Why 2 offenses you might ask; same road, same time of day and my son late for work yet another time.)
Posted by Harsha
I met with an accident on a rainy day. It was very bad and the the car got totaled. I was given a "reckless" ticket. I had to be at the court. Then I found a lawyer who at the last moment said was going on a vacation. So I had to postpone my court date. This time I was on a business trip and came back 3 days before my court date. Then I asked my friend who, I recalled, got a reckless in fairfax county. He gave me Mr. Cuccias's details and I called him at around 5:00 Pm in the evening. I was given an appointment the next day. I went there and explained the whole scenario. He understood it so well that he mentioned a couple of points which I missed which would prove me not at fault :-). The next day at court I was asked to wait and have something to eat. While I was having my breakfast at the cafeteria Mr. Cuccias found me and explained that the case was amended that I need to "pay fulltime attention" and there were no points on my record. Happy me!! After almost 1 year today I asked for some information regarding my case and he quickly responded. I surely recommend him.


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Taylor Swift "Shake it Off" Video
Taylor Swift announced that her new album is called "1989", and it'll be out October 27th. It's also NOT a country album. She said, quote, "For the record, this is my very first documented, official pop album. I woke up every single day I was recording it not wanting, but needing, to make a new style of music than I'd ever made before."


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Peter Dinklage to Star in R-Rated Leprechaun Comedy
Posted on Wednesday, October 9th, 2013 by Angie Han
He's sassed a vindictive king, led a prehistoric pirate ship, and invented giant mutant-hunting robots. Now Peter Dinklage is going to convince the world he's a leprechaun.
The Game of Thrones actor has signed on to star in an untitled R-rated comedy at Paramount, described as being like Bad Santa but with a pretend leprechaun instead of a department store Santa. The script will be written by Andrew Dodge, who also penned Jason Bateman's upcoming directorial debut Bad Words. More details after the jump.