Blog posts

After last Friday’s bake of 2 different breads from on dough we decided to do only one this week.  We upped the whole grains to 38% from 20%  and used 8 different grains in the home milled portion of the flour.

In keeping with out recent process, we sifted out the 25% of hard bits and used that for the first feed of the multigrain levain and the 2nd feeding was the part of the 75% portion.

We had Owlloween this year.  My daughter and I always carved a traditional pumpkin for each Halloween until she went off to college so the last 4 years no pumpkin carving….but this year she was back and being a Chi Omega we decided to carve a owl in this year’s pumpkin – since owls are something special of all Chi O’s.

Here is 1 of 4 pizzas I made.  This one had cherry tomatoes and basil from the garden.  The nitrate free pepperidge farms jalapeño and Monterrey Jack cheese gourmet grillers added a level of spice.  I made a modified puttanesca Sauce for my pizza.  This was really good.  The boys are Hawaiian pizza guys so they had their own.

     This is very close to the Coffee Potato Sourdough I posted last week but I replaced the coffee with water and replaced the cheese powder with a mix of shaved Asiaggo and Parmesan cheeses and bumped up the percentage greatly.  I also eliminated the balsamic vinegar and added some garlic infused olive oil.

The end result was a bread that was even tastier than the last with a nice open crumb and chock full of cheesy goodness.  I highly recommend you try this one as it makes great sandwich bread and grilled bread as well.

I haven't been here in a while. Life has been busy..hectic..sometimes tiring..

But, I am not here to complain, but to tell you about the good things that happened:

I took a bread baking course at the E5 Bakehouse in London and loved it! That's why I went back and wrote an article about them for the amazing Bread Magazine - the August issue.

Well was if worth the extra effort?????? All that extra effort of chopping fresh chives and parsley?

No not really. The fresh chives and parsley did nothing to improve what was already a super tasting loaf. Let me hasten to add they did not detract from the flavour but nor did they add any distinctive nuance either. Maybe dried herbs would bring their flavour across but fresh did not cope with the process very well. So I have come to the conclusion that you can't fix something that is not broken, so leave it alone! 

I started a dough last night that was somewhere between Ken Forkish's Poolish Pizza Dough and Peter Reinhart's Neo-Neopolitian Dough. 

I made Peter Reinhart's Pain Au Levain, an overnight ferment, and then let the boules rise in the fridge all day.

Then, when they were on the peel ready to be placed in the oven, they slid off the peel and became totally flat!

I scooped up the sad deflated loaves and stuck them in the oven anyway, and here they are.

Kind of misshapen. :(

Made a few loaves of Sourdough with Sprouted Whole Wheat Flour again. One loaf the rolls were for a small Dinner Party with a few of my Wife's workmates.

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Jack o'lantern is made with arranged Fougasse dough (with mashed pumpkin)

Ghost is made with basic milk bread dough but with mashed purple yam,

(they came out very very fluffy!)

Everyone, have a happy halloween!