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is the reaction I mostly get at work when I mention that I do actually bake all the bread we consume at home. "We haven't bought bread for, oh, over a year now" I mention. The usual response to that is "oh, you got a bread machine did you? I have one, it's great, etc etc." Then I say no, sorry, I use my hands - the last few months I have returned to the good old hand knead (over my Kenwood mixer), which is why I made bread in the first place - I greatly enjoy the sensation of bread making, the changing of the flour'n'water paste into a smooth, soft dough, wonderful to touch and stretch!

This past week was the first anniversary of our bakery's opening.  Of course this wouldn't have been possible without the help of  a few people. Here they are in order of appearance:

This is Mom about to sample a bear claw or two fresh out of the oven.  She's come out a couple of times to help us with both special events and our busy farmers' market season.  We must be doing something right if she keeps coming back.

Fred the starter has come of age, and I've been baking sourdough pretty much weekly. This is a Norwich sourdough with the loaves retarded overnight. I got more oven spring than usual (without retarding); want to try it a couple more times to see if it consistently produces this result.

After some successfully delicious baking sessions...

Spinach Cheese Boule - made wonderful sandwich bread

Pain de Provence - absolutely amazing!!!  SO good as toast! (but, yes, I really need to work on my scoring, not just my usual complete degassing of a bread as I attempt to slice...)

My husband woke up Saturday morning to an early morning show featuring the best doughnuts in the country.  So he announces he wants doughnuts for breakfast.  Unfortunately, doughnuts are not like pancakes or waffles that you can just whip up without notice.  He had to settle for sourdough (from starter scraps) waffles with fresh raspberries and cream and of course, bacon.  And then I got off to starting the doughnuts for next day's breakfast.

There has been quite a bit of discussion on TFL regarding cold retardation of late. This is a recurring issue, as a site search on “retardation” will reveal. My overall conclusion has to be that, particularly for sourdough breads, there is no hard and fast rule. This is not surprising, since review of several highly-regarding bread books reveals considerable variation in how this subject is approached.

I needed to bake something for a neighborhood picnic today and in my trusty notebook I found the recipe for this cardamom braid. I thought it was from somebody here at TFL but haven't been able to find the post. Just want to thank you, if you recognize the name, and to say the loaves are wonderful! It makes two braided loaves and the dough must be from Beatrice Ojakangas because it uses her no knead chilled overnight method. I brushed the braids with egg and milk wash and sprinkled raw sugar, and the great oven spring opened up the braids and made a neat pattern. Definitely a keeper, A.

this is my first try,it is very easy to bake.I get the recipe from the web.

pretzel recipe is refer to:

http://www.grouprecipes.com/892/pretzel.html

1973, Kaohsiung, Taiwan.  The Taiwan Provincial Symphony Orchestra was coming into town.  I was in my first year of high school.  My father was given free tickets because of his position at the ruling KMT Party.  He pulled me out of the school that day; in my school uniform, I sat on the front roll of the concert hall, listening to the Western symphonic music for the first time ever in my life.  I had never heard anything like it; I was so moved, I had joyous tears in my eyes that to this day I still don't know where they came from.