since we're having a lovely cold winter here in florida in spite of la ninia i've started baking again. i've just got done with my second baguette and the thirds in the fridge-- the first one stuck to the pan i was using to shift it into the oven but it was still tasty. this last one stuck to the couche because i'm trying to be a bit more conservative with adding flour since i think my loaves have been too dusty. i may not be able to post pics since my cameras giving me grief, but when i took this one out, well, after i took it out it was crackling so loudly i could hear it at the other end of the kitchen! ... hmmm, let's see what that meant...

apparently not very much, at least at the ends... hmmm, needs salt...

Stumbled across this link today and thought you guys might enjoy it:

Let It Dough! <-- Creation according to Dough

Admit it...you're all going to be playing a bit the next time you're in the kitchen, aren't you ;)

Not a lot to report this weekend.  The highlight was the Saturday morning bread handoff from David.  We adopted a dozen or so wayward loaves from his SFBI adventure: a baguette, an Italian bread in baguette shape (Stirato?), an olive bread, a raisin walnut bread, a couronne, several airy decorative loaves, and--best of all--a miche.  Here's the haul, minus the five loaves already in the freezer.

We haven't tasted all of them.  We've been concentrating on  the miche--it was perfect for chicken sandwiches.  We did make wonderful french toast with part of the couronne--seemed a shame to "waste" such a gorgeous thing, but it was an embarassment of riches.

Anyway, I couldn't bring myself to bake bread this weekend, but I had to bake something.  So I tried Breadsong's wonderful lemon turnover recipe (http://www.thefreshloaf.com/node/20376/flaky-turnovers-made-cream-cheese-pastry#comment-148317), which had been high on my list since she posted it.  I am no pastry baker, but it came out pretty well.  Her instructions were good.  The dough was indeed very flaky and delicious.  I didn't know what filling to use, and I chose badly.  I used a lemon pie filling and it was too liquid, and leaked a lot.  It probably also kept the bottoms from getting as done as they should have been.

But I can't complain.  They are yummy.

Next week, I'll be on vacation and baking lots of old favorites and new experiments.

Glenn