Blog posts

Hello everybody!!! It's been a long time since my last post!!!!!

Here I wanna show you this way of making bread...

I got some cancelation on my daily program. And I was without any pre-ferment what so ever!!!!

Then I decided to mix all the flour water yeast and a bit of malt (70, 2 and .2 %) and let ferment for at least 5 hours. A long time. I could have done a pre-ferment I know lol...

After this time I put into the dough the salt and a bit of ascorbic acid, since due to the long fermentation the dough was laking in strength.

Hello,

I was looking a library book this past long weekend - Amy's Bread - and this one piqued my interest. We've had some drizzle and it looks like we're going to have a wet week ahead here in the Pacific Northwest - I thought it might be nice to bake a little sunshine.

Hi All,

Hi All,

Just wanted to share with you my bake from Monday, 9/5/10...  I had some friends in from San Francisco, who have never had my bread, so I wanted to make them something special to take home with them after brunch...

Here is a pain au levain, that I will call my 5/10/20 pain au levain...  It was inspired by JT's 85x3 bread that Farine blogged about here: http://www.farine-mc.com/2010/04/jts-85x3.html

I am finally proud of my bread...It looks gorgeous. My special thanks for the web

 tutoring go to Australian Baker WARWICK QUINTON.

Porridge:

600 h whole-wheat flour

260 g whole-rye flour

100 g buckwheat flakes

850 ml cold water

Finally the first blog entry:

Have an excess of zucchini blossoms in your garden?  Here's what I did with a little leftover dough (Hamelman's French bread) thin sliced mortadella, fresh mozzerella. I tossed the zucchini blossoms with a little olive oil and S&P and tossed them on the pizza for the last minute or so in the oven.  Shaved some parmegiano reggiano on at the end and bellisima!  

Hello everyone,

This bread is Whole Wheat Bread, from Eric Kastel's Artisan Baking at Home with the CIA.

This is a straight dough which includes whole wheat and honey. After shaping the boule, it was sprayed with water, gently picked up, turned over & rolled around in a bowl full of sesame seeds; then gently placed seam side-up in a cloth-lined banneton for final proofing.

Tonight I needed a quick loaf for sandwiches and I had a bit of free time, so I made this loaf from Bernard Clayton's new complete book of breads.  After making so much sourdough lately, it was nice to get a completely different smell in the kitchen.  This is a standby recipe;  when I opened the book, this was bookmarked already.  

The Quest for Great Buns

Friday morning I mixed the Biga for Italian Sourdough, per David’s recipe (http://www.thefreshloaf.com/node/12485/sourdough-italian-bread-and-sandwich-rolls) The goal: perfect buns.