Blog posts

A drizzly weekend seemed like a good time to fill the house with the aroma of spices.   It started out with the need to replenish our supply of Cinnamon-Raisin-Walnut Bread, my Number One Bread Fan’s favorite.  Then, I wanted to bake something really special to take to our friends’ new house for a pre-dinner snack and cocktail.   I settled on making a second attempt at the Cheese-Curry-Onion Bread from The Cheese Board Collective’s cookbook.

Cinnamon

Dark Buckwheat Rye

During my pregnancy with my son Per, I was very health conscious, studying all kinds of parenting books and magazines on how to provide my firstborn with an optimum of nutrition. As a result I ate buckwheat "porridge" for breakfast every day, for buckwheat is not only high in minerals, like iron and potassium, and full of antioxidants, it's also a good source of protein, and, not only that, it has more Vitamin B than wheat!

No-Knead Multigrain Seed and Nut Loaf

A previous blog:

http://www.thefreshloaf.com/node/20460/banana-saga-%E9%95%B7%E7%AF%87%E6%95%85%E4%BA%8B

Last December a posting by Jaydot caught my interest http://www.thefreshloaf.com/node/21186/huge-amount-seeds-and-sugar
Her sister in law had brought a recipe back from South Africa, which seem a bit strange.

This is a super soft, highly enriched, labour intensive, Asian-Style Pain de Mie.

So, it's time for my bi-annual decorated birthday-cake post! Our son turned 9 last weekend and as is our tradition, I made his birthday cake in the theme he selected.

This weekend, I returned to my roots, tweaked a new favorite and baked a new bread.

When I started baking bread again after a 25 year hiatus, my motive was to make two favorite breads I was unable to obtain locally – Jewish Sour Rye and San Francisco-style Sourdough. My initial achievement of these goals was with the Sour Rye formula from George Greenstein's Secrets of a Jewish Baker and with Peter Reinhart's Sourdough Bread from Crust & Crumb. These remain among my favorite breads.

Hey all,

Made my first brioche today and I haven't posted in a while so here it goes.

The formula is from Advanced Bread & Pastry by Suas.

Sponge:

Bread Flour                       100.00%

Water                                65.00%

Hello!

I just made the best loaf of bread that I've ever made in my whole life! 

For so long now, I've wanted to be able to make bread, and feel happy with what came out of the oven, and in the past I was easily dissuaded.

This loaf is about the 4th one I've made - and only about the 7th one I've ever made in my life, and it - is - gorgeous!

So I've been baking breads for some years now and experimenting with various recipes. 

Today I've been working on these English Muffins as well as my version of Theresa Greenway's Griffin's Bread.

The versions I'm making are 62% and 68% hydrations respectively. 

Most of the time I use a KA mixer with C-hook to knead.