LydiaPage's blog

Boule bread - August 11, 2017

Image

Two lovely mini loaves - August 4, 2017

Image

A sad over-proofed loaf - July 18, 2017

Country Bread - yeast activated at 72F, 100F, and 130F (left to right) - July 8, 2017

Foccacia di Recco - 62% hydration King Arthur Bread Flour, Pillsbury Bread Flour, King Arthur All Purpose Flour, Gold Medal All Purpose Flour, Bobs Red Mill Whole Wheat Pastry Flour (left to right) - July 1, 2017

Foccacia di Recco - 58%, 62% and 65% hydration (front to back) - June 26, 2017

Image

Where it all started - Lesson One

My attempt at Artisan Rosemary Bread June 18, 2017

…as the room fills with the acrid smell of smoke billowing from my oven.

Okay this may actually be a little dramatic, and perhaps not the entire truth... but the few attempts I've had to date at making bread have not produced anything I'm super excited to repeat.