A while ago, I learned how to calibrate my oven. The range goes from +30 to -35. I did this to get better results making pizza.

A couple of days ago it came to my mind that I could also use this to decrease the heat of my oven and use it as a proofer. Look at the different results with my oven as proofing box, at 80F and with some warm water at the bottom!!!!

(Starbucks should not be in that picture, because their croissants are not edible, but I like Chicago .....)

This "Swiss" traditions are very diffcult to forget, even after 14 years in the U.S.

And I guess why should we!

Happy Baking

Thomas

I spent another 10 days at [Professor] Mark's The Back Home Bakery. Other then working hard I had a great time up in the Rockies and enjoyed my time with Mark and his wife Sharon very much. It was great to see how he was able to organize his process to multiply his output and meet the demand of his divers clientele. I was not surprised that we sold out at all three Farmer's Market I participated. 

I leave it up to you to decide if I learned something!!

Thanks Sharon and Mark for you hospitality!

Thomas

http://tssaweber.com/WP

Why am I still doing this????? Grrrrrrrrrrrrrrrrr

Update to my earlier blog: http://www.thefreshloaf.com/node/23735/did-i-hit-jackpot

Even Pizza tournes out great:

Happy baking!

Thomas

For quite some time now I gave up trying to find the European type flour “Ruchmehl” or “Halbweissmehl” here in the US, even though I still believe that the farmer’s style breads and rustic hard rolls would need this flour.

Two days ago browsing through Costco I found this flour and reading the label I felt this could be it.

 Two 10 pound bags for a little bit more than $6 was also a very good price and it is unbleached and not enriched, so let’s give it a try!

Coming home I prepared a preferment and later in the afternoon mixed the dough. No cold retardation for this time because I was too curious to taste the rolls and didn’t want to wait. The result was and tasted awesome!

Happy baking!

Thomas

For the interested bakers: http://www.ultragrain.com/index.jsp

Update from my trip up North: http://tssaweber.com/WP/2011/05/up-north-in-the-driftless-area-of-wisconsin/

Heading up north for some turkey and mushroom (morels) hunting. The only thing my family asked before they let me go was: Make sure we have enough bagels and multi-grain rolls! I believe I complied with this weekend's bake:

Happy baking!

Thomas

Reading through SylviaH's long blog (Oven-Steaming My New Favorite Way) I decided that I have to give this steaming technique a try.

I always felt uncomfortable with spraying my hot oven and I don't know how many times I burnt myself in pouring water on the hot bottom. Even though it is still working I believe I've done a lot of damage to the oven and this is probably also the source of all the issues I have with it not holding the temperature correctly.

Like others I was pretty amazed with the result!

The oven spring was so strong that I had blow-outs in my baguettes.

I don't think this happened because of poor shaping. (I'm Sinclair trained!  The Back Home Bakery) On the other hand it shows nicely how big irregular holes in the crumb are created and that scoring plays a big role.

Of course a very strong sourdough starter is very helpful too!!

Happy baking!

Thomas

www.tssaweber.com/WP

About a year ago when my in-laws from Switzerland visited, they brought a crown and plastic doll with them, accessories necessary for a "Drei Koenigs Kuchen" (3 Kings Cake).

Of course it was their expectations that I would miraculously produce one of these cakes. Even though never done before, I survived this challenge, but of course was not totally satisfied with the result. As my last consulting gig just ended and nothing new is ahead, this was now the time to tinker with this recipe and finalize it.

From my childhood memory I knew what I wanted to achieve, a "Wybeeribroetli" (raisin roll/bun) style roll, nicely brown and soft on the outside, with a nice yellowish spongy, regular, open and moist crumb. 7 of these buns with a large one in the middle would give then a 3 kings cake.

After only two trials I was happy with the result and my younger son approved the buns to be ready for prime time. 

Happy baking!

Thomas 

Have a look at the formula here: Rosinenbroetchen

I just finshed my blog entry about our trip to the US Virgin Islands. Nothing bread worthy happend during this week, but I still would like to share one picture:

The story behind this sugar plantations is not that great, here the Danish played the exploiters, but to have something like this in my backyard... well on a island like this dreaming is permitted!! BTW they still use this WFO.

Thomas

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