Blog posts

It's been two months since I last posted and I've scarcely gotten past the lurking stage here at TFL in that time.  The new project has kept me very busy at work, with more overtime than I care for.  The good news is that if the project progresses past the current stage, I'll get to work even more overtime for the next three years!  Yippee!  It's kind of like the airlines; if you fly with them often enough, they reward you by - wait for it - letting you fly even more!

Drinking, eh, I mean, baking for Saint Patrick's Day...

Guinness chocolate cupcakes

For this past Market day, I've baked the same breads I often bake For all preceding Arts and crafts markets: A Rye , A Whole Wheat multigrain, and a country White loaf.  For This market ,however, I've baked all three of them. a 7 Kg. worth of Rye dough, 5.5 Kg. Worth of Whole wheat multigrain, and 5kg. worth of Tartine’s Sesame bread dough; yielding a total dough of 17.5 Kg!  All bread was baked in three consecutive days, and none were frozen. Phew!

My husband is an artist when it comes to pasta. Always wonderful . Tonight homemade tagliatelle and a shrimp topping based on one that our son , the Chef , makes frequently. Preserved lemon and capers are the key...oh...and the homemade hot cure peppers. If you want the recipe just ask...I will be glad to forward the gist of the idea .c 

oh my...apple pie !  

before baking... after...most amazing...2 apples and a small amount of " goop"...if you want I will post the link to recipe...so easy.

Bulger Wheat Sourdough collage

[URL=http://s1292.photobucket.com/user/Steelhead503/media/Baking/31514bake1_zps04fcbf0e.jpg.html][/URL]

Crumb Shot

 Just in time for St. Paddy's Day I figured I would make another bread using beer along with some freshly milled flours.  I had bought some Farmers Cheese meaning to make pierogi again but have not had a chance to do so yet, so into the cauldron it went :).

Made 2 batards for my first Engineering Staff Meeting today. I followed the Reinhart BBA recipe but used 50% WW flour, upped hydration to ~77%, warm fermented for ~1 hour at 100dF followed by cold fermentation for 48 hours in the fridge, and hearth baked at 550dF for ~15 minutes followed by 450dF until done. Nice oven spring this time, got a nice ear on one loaf. Co-workers liked it. Gave one to a friend (of the 2 loaves about 1/2 of 1 loaf was eaten by my coworkers).

Cheers-

Dave

This year we decided to update our Ballymaloe 100% whole wheat bake from last year by including a 100 % white shamrock on top of the 100 % whole wheat base.  We cut the scald by 25% and used Young’s Double Chocolate Stout for the liquid in the while wheat portion.

So, I work in fashion, and I love baking for my friends, and this is what happens when you bake bread for people in the fashion industry, they turn it into a mini fashion shoot featuring expensive jewellery. but anyways...

so the bread in the photo is a SD Saffron Boule. This week, I have made a few baked goodies as gifts, the SD Saffron Boule, SD Lemon Boule, SD Jam Buns, Palm Sugar (Gula Melaka) Cup Cakes and some Melting Moment Cookies