I found this photo in my camera. This was a straight up French bread, like a 65-2-1 combo. It had a 3 hour poolish, with wasn't enough to make a big difference, but it tasted pretty good.
Today I tried baking something similar though with an overnight poolish. I got distracted playing with the kids and let it rise about half an hour longer than I should have. It was huge. When I tried loosening it up on the peel so I could slide it into the oven, it went pffffffft... and deflated by about 40 percent. I got a little bit of spring back in the oven, but, alas, nothing like what it was prior.
My sourdough I timed much better, however. This was just with cheap-o store brand AP flour too, since I've not gotten a chance to pick up another big bag of Pendleton Mills bread flour.
Finally, I also made melon bread this afternoon. A yummy afternoon treat.
Pretty cool. The site has done much better than I imagined it would and been, with very few exceptions, a real treat to manage. My thanks to all who have made it so.
On the baking front, I'm going to be trying a couple of batches from Artisan Bread in 5 Minutes a Day. Their brioche comes highly recommended, so I'm looking forward to trying that. I've still never made brioche that I found highly satisfying.
I applied a bunch of system patches, did a server reboot, and upgraded to the latest version of Drupal today. The server took about 5 minutes to come back, which is longer than usual, and just long enough to make me worry that I was going to have to spend the rest of my day emailing back and forth with tech support. Happily, it looks like everything came back fine.
Some french bread I put together quickly for a pot of black bean soup. Not world class bread, but great for mopping up the soup.
My Christmas Stollen. I used the Peter Reinhart recipe. I changed a few things, like using Amaretto instead of Grand Marnier and dried cranberries instead of raisins. I was very pleased with the results.
Here is a picture of the Cholocate Chip Sourdough I tried last week. It didn't come out exactly as I'd hoped, but it is was still pretty good. I mean, c'mon.... chocolate.... sourdough... how can you go wrong?
I've got a sourdough rye and sourdough French bread fermenting right now. I'm using a couple of the recipes from Local Breads. We'll see how they come out tomorrow.
I'm still working on tuning it. Ideally it'd be just as easy to stay in tune with what is happening on TFL there as it is in any other RSS reader. Personally, I watch TFL activity in a number of places: on My Yahoo page, on live journal, now on Food Buzz, and via email updates too. My goal is to make it easy to keep up with TFL where ever I and others happen to be hanging out.