Wingnut's blog

A video short of my bread just as it comes out of the oven.

A better crumb on this batch of Baguettes.....

Cheers,

Wingnut

PS...  Makes a nice toastie with Pulled Pork, Dijon and aged Cheddar.

Well they will not win any awards, but they taste good.

Overnight proof......

Fairly good crumb......

But not regulation.........(as told by my last post)

Cheers,

Wingnut

PS. I made a regular loaf out of the rest of the dough..........

Interesting read, I think I will make some Baguettes.

http://parisbymouth.com/behind-the-scenes-at-paris-best-baguette-competition/

Cheers,

Wingnut

Made a couple small loaves with fresh Oregano and one Za for lunch. I also included some dinner shots for fun.

Lunch.......

Dinner.....

Cheers,

Wingnut

Pizza Night with the wife. Sourdough with Sausage, Roasted Onions, and Mozz. Finished off with the green pepper sauce.

Cheers,

Wingnut

Decided to proof a little longer to see if there was a difference in crumb and taste.

As soon as it cools I will slice and taste. It is slightly darker on the outside which I like but I don't know if my sainted wife will.

Cheers,

Wingnut

P.S.

Good Flavor with a much nuttier finish with the longer proof, it has 30% White Whole Wheat flour in the mix.

Had a request from my wifes co-workers for some treats so I made some coffee cake with blueberry and and lemon zest.

Cheers,

Wingnut

The wife wanted a EM with a looser crumb than the Whole Wheat ones I make. So, I made a strait white flour sourdough and proofed it overnight. In the morning I put the tray on the counter and let it warm up and rise just a bit more. I was lazy and did not make some clarrified butter (gee) so they are little scorched in spots, not bad though. I fork split them after they cooled. Ready for butter and jam in the morning.

Cheers,

Wingnut

I am trying to figure out with slash pattern I like the most, or should I say what would apeal to customers most. 

Cheers,

Wingnut

The obligatory crumb shot.

Just thought with all my experimenting I would make a basic Sourdough loaf just so I would not forget what brought me down this road.

Enjoy the coming spring everyone!

Cheers,

Wingnut