This is another video that my wife and I put together on kneading and folding. Just a little more detail than the PSB video with some commentary. Hope you guys like it.

Hey there everybody. I just made this baking video http://youtube.com/watch?v=QfaXbn5HpAY and put it up on YouTube - a little blurry, but I'll try putting a clearer version on our bakery site later. It's a 'how to' without the commentary (if a picture is worth a thousand words, then a video must be worth...). Anyway, let me know what you think, and if you'd like any other topics addressed in my future videos. The next one will be on kneading and folding whole wheat dough. Thanks!

Rather than creating a new topic each time I want to post messages and photos of what is coming out of my oven most recently, I'm going to try blogging. Maybe I'm the last person on the planet to set up a blog, but this is a first for me, so here goes ...

David

Just found this word "fingerspitzengefuhl" (Imagine an umlaut over the 'u') in, of all places,  Dutch flower bulb catalog. It is a German word mening "the feeling in the tips of your fingers." It is used by bulb growers to describe the way they tell when daffodil bulbs have been properly dried -- "matured," is how they put it -- for shipping. (Hint: The big box stores get 'em way too early.)

Earlier this month I participated in Paney Camp 2007, a bread making learning session with participants from the Garden Web Cooking Forum. I was the teacher and my "students" were from all over: California, Colorado, Michigan, Louisiana, Florida, and North Carolina. Our base camp was a delightful Bed & Breakfast in Oak Ridge, NC which is near Greensboro and very close to the airport. My quilting friend, Marilyn, and her husband Don own the B&B and she has a large kitchen, just right for lots of people making lots of bread.

Folks, I just want to say I appreciate the fact that so many of y'all are keeping that bread flag flying despite this psycho heat wave. Is it *not* hot anywhere in the continental US?

This relatively recent article  http://www.timesonline.co.uk/tol/news/world/europe/article1980288.ece discussed Poilane's use of 'grey flour', how good it is for you, etc. Along with thoughts that steam injection is a relatively 'new' invention for us in bread baking and the 'old' french breads did not use this 'technology'...

G'day from Sydney. I am testing various Brioche Recipes over the next few months to find one I like the best. I made the recipe from Julia Childs book 'Baking with Julia' on page 43. The bricohe turned out well and I was pleased with the overall result. Nice crumb, texture, flavour but when mixing at the second stage (adding the sponge to the final ingredients) and mixing for 15 to 20 min, I had to add more flour than her recipe called for. I used a kitchen aid mixer as well. The final mix calls for 1 1/2 cups of flour. It was 2 a.m.

Here's a thought that might be helpful to us greenhorns, and perhaps give a bit of a hand to our beloved friend, the incredibly hardworking Floyd:

I'm just starting to experimnet with my new all-gas range with convection oven. I was wondering if others with convection ovens used the convection feature, or do you turn it off to bake bread? If using, do you adjust the temperature down 25 degrees as the manual states? I'm sure I'll try all of the variables, but it will take some time and I've got bread to bake for Easter. Knowing what others did would give me a good place to start.

Matt