That was today's bake. Only one loaf, because I did go a little crazy on Friday.
2014 Dabrownman’s TFL Blog Index
1/1/2014 - New Year’s Panettone - 2014
1/3/2014 - YW SD Spelt and White Whole Wheat Miche
1/5/2014 - Saturday Night Pizza - 1/4/2014
Our half pie / half crisp Apple New Year's Pie is made with a short crust bottom and a crisp top made with 1/3 C each almond granola, oats, sugar, flour and 4 T butter with some salt and pumpkin pie spices about 1/8th tsp each..
This is my first post ever, though I have been consulting the site for quite a while now. So hi, everybody, I'm glad to be here and hope to be a part of this awesome baking community!
This is a sourdough loaf with whole grain wheat, rye and oat flour, with chocolate and cranberries.
I have always been interested in baking but I do not own an oven at home. Occasionally, I would borrow my neighbour's small oven to bake small cakes like cupcakes, muffins and etc. However, I'm more interested in baking bread than cake, most probably because I prefer eating bread over cake. Without a proper oven, no matter how much I wanted to try and get started on bread baking, I guess it was quite impossible. Besides, I barely had time back then to bake often so buying an oven to place in my space constrained kitchen didn't seem like such a good investment.
A funny thing happened in the pastry chapter of Tartine No.3…
Anybody have a handy cheat sheet for calculating hydration when adding ingredients like pumpkin? The Internet is full of recipes for sweet pumpkin quick bread, and the last time I forgot to account for the water content in pumpkin puree I got soup, not bread. I had a hunch that TFL would come through, and sure enough, big thanks to Karin's post here: http://www.thefreshloaf.com/node/34842/dan-lepards-pumpkin-whey-bread, and to Dan Lepard's original recipe.
This is a batch of bread I baked and delivered for a regular client of mine. She is my first client outside of the market, and the only one thus far. The breads are: Olive levain, Whole Wheat multigrain, and Oatmeal bread, and 80% rye; all from Hamelman's book: (BREAD). My wife's shaping skills are improving fast! she shaped and scored some of the loaves depicted above. Can you tell? I've gotten her hooked now ;)
Hi Guys!
I've been MIA from TFL for quite a long time now. Been working on building up my blog www.nothymetowaste.org which is primarily baked goods, and I haven't been making much bread. Especially during the hot summer months! But, it's autumn again so naturally I'm back on the bread train.
