...slashers beware! - Lesson Seven
Boule bread - August 11, 2017
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...FAT (no I'm not talking about myself, despite all the bread I'm eating!) - Lesson Six
Two lovely mini loaves - August 4, 2017
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...and then comes the fall - Lesson Five
A sad over-proofed loaf - July 18, 2017
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...it's getting hot in here - Lesson Four
Country Bread - yeast activated at 72F, 100F, and 130F (left to right) - July 8, 2017
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...dat dough doe - Lesson Three
Foccacia di Recco - 62% hydration King Arthur Bread Flour, Pillsbury Bread Flour, King Arthur All Purpose Flour, Gold Medal All Purpose Flour, Bobs Red Mill Whole Wheat Pastry Flour (left to right) - July 1, 2017
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Hydrate, Hydrate, Hydrate - Lesson Two
Foccacia di Recco - 58%, 62% and 65% hydration (front to back) - June 26, 2017
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Where it all started - Lesson One
Where it all started - Lesson One
My attempt at Artisan Rosemary Bread June 18, 2017
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Dreams of sweet bakery smells
…as the room fills with the acrid smell of smoke billowing from my oven.
Okay this may actually be a little dramatic, and perhaps not the entire truth... but the few attempts I've had to date at making bread have not produced anything I'm super excited to repeat.
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