The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Floydm

Peter Reinhart is in Portland this weekend.  I was able to get together with him for coffee this morning at little t american baker in SE Portland.



Tim Healea, the head baker, was kind enough to show us around the bake room. 



It is a small space, but they have an awesome 5 rack oven and bake many types of bread every day.  While we were there they were making naan and pulling... plank bread out of the oven (I think that is what they called it... It was something like a focaccia, sprinkled with thyme, rosemary, and sea salt and full of olive oil).  We tried a rustic ciabatta-like roll with carrot and polenta in it while we were there that was wonderful and one of their pastries, which was delicious too.



I, however, was a space cadet and left my good camera at home (well, I had the camera but I forgot the battery), so these phone pictures were the best I could get.  I will, however, try to come by Tastebud tomorrow around 11:30-12 to see Peter and any TFLers who show up there, and this time I'll bring a real camera.


 

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Floydm

It is still cold here so I made a big pot of black bean soup this evening.   I also made whole wheat rolls with organic stone ground whole wheat flour that grown and milled by flourgirl51.


The rolls were great.  I was really surprised... the flour felt much courser than the whole wheat flour I usually buy and the dough seemed pretty rough, not silky.  But the rolls rose beautifully and had a wonderful wheaty flavor.  No complaints from my kids, which is usually my test of whether I've gotten too organic for my own good.  So thank you, flourgirl51, so much for the flour.  I will be looking forward to baking with the rest and trying your rye flour as well.

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Floydm

Today I made Crumb bum's miche (though I split it into two loaves).



I also made Saffron Rolls with currants.


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Floydm

This has become a regular around here.  Pesto Pizza:



I use Peter Reinhart's pizza crust, Costco's pesto (which is actually quite good), frozen shrimp or chicken, and parmesan cheese.  The kids love it, we love it, and it is quick and easy, easy enough to do on a work night (or Valentine's, which is when this was from).

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Floydm

There has been a marked increase in the amount of spam (particularly with "adult" themes) that is posted here in the last week or so.  Dstroy and I and the other members who can moderate content delete these posts as quickly as possible, but sometimes that is not before they get sent out in the site digest emails or they show up in syndication.   My apologies if you've been on the receiving end of some of those: not what I want to find in my Inbox before I've had my first cup of coffee either.   Know that we try to kill them and close the accounts that posted them as quickly as possible.


Using the "flag as offensive" link at the bottom of such posts would help me.  I think if 2 community members do that, the offending posts will get unreleased and will disappear for the rest of the site visitors.


I could make it more difficult for spammers to sign up, but of course that would make it more difficult for new folks who legitimately want to participate in the baking discussions to sign up.  So I'm hesitant to make it too tough.

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Floydm

I made a couple loaves of French bread and also tried Dan Lepard's Onion Bay Leaf Bread. 



Subtle but quite good

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Floydm

Taking a break from fence rebuilding, I've updated a bunch of the modules on the site.  I added something many folks have asked for, a private messaging (PM) system, so users should be able to send and receive notes to and from other individual members of the community.  It looks like is a pretty clean, simple, easy to use system.  Let me know if you have any problems with it.


I  don't anticipate any issues, but I should make clear that as site admin I can read anyone's private messages.  I would only do so if someone reports incidents of getting creepy PMs from someone they don't really know, PM spamming, or any other PMs that violate the "honor principle" that governs the way The Fresh Loaf community governs itself.


 

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Floydm

Sunday I made a holiday bread that was pretty much like a stollen.



I didn't have marzipan and I baked it in a loaf pan, but otherwise it was basically the BBA stollen recipe.  It was excellent.  I think I'm going to bake a double batch today and give some to the neighbors.


You may have heard, Oregon got walloped with a doozy of a snow storm.  Keep in mind that we rarely get more than an inch or two of snow here.  Yet here is picture of me yesterday climbing back up the hill after sledding down it with the kids.



And it is still snowing today.  Sounds like it won't warm up enough to start melting until tomorrow.


 

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Floydm

I made Magic Squares yesterday, which the kids are happily snacking on right now.  We also made pecan-cranberry bars and shortbread cutout cookies, which the kids decorated.



Since the oven was on and we were snowed in, I also made pizzas.  We had pesto pizzas, one with shrimp and the other with chicken.




Happily I have enough dough left over for two more pizzas, so I'm excitedly waiting for lunchtime.


I'm baking a sourdough loaf to go with a pot of soup tonight, and I'm thinking of making a holiday bread, something similar to a Stollen or Clayton's Pain Allemande Aux Fruits.  I forgot to pick up marzipan, but I have plenty of dried fruits, nuts, and Amaretto, so I ought to be able to come up with something tasty.


BTW, anyone else notice that we crossed post number 10,000 here?  That is pretty exciting.  The site just grows and grows.

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Floydm

Anybody in Australia catch A Matter of Loaf and Death last night?  How was it?  


My kids and I are big Wallace & Grommit fans.  That the new one is set in a bakery makes it irresistable.


 

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