My daughter requested challah with raisins, so I decided to make a 2+ kg batch to have enough for us, her and to give away.
I just finished a week at SFBI taking their whole grain bread class. We made about 20 different kinds of bread; they were all good and many were outstanding. There were lots of interesting shapes, and we used many add-ins, such as dried pears, nuts, seeds and sprouted wheat berries. This was the third week-long class I've taken there, and I'm starting to be able to work more efficiently and keep up with the more experienced students. As usual, there was a mixture of home bakers and professionals. It was a very productive week and I'm becoming more certain
So I finally figured out why I was having trouble getting started on making bread at home after my second SFBI class. It's the scheduling and planning ahead. At one time I thought bread making could be scheduled around other activities. Now I am finding out that it's the other way around: you have to schedule your other activities around making bread. It will probably continue to be this way until I get the hang of it all. Non-prefermented, non-sourdough was usually not that much of a problem for me. When you add in 12-hour preferments, levains, bri
I having been baking off and on for a long time, including making bread, but I finally got serious about it last fall. This blog will chronicle my journey in the world of bread baking. Warning: I will be going into baker's percentages and other technical aspects of baking the bread, so this blog may be very boring ;-)
