Blog posts

Baking like mad during Spring Break

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chouette22 on 24 Mar 2013 at 18:45

 

Hello Everyone,

It’s been a long time since my last post, but I have not stopped baking. It comes and goes in waves for me, sometimes I do more and sometimes less, but I always make bread. And I look into TFL daily!

Bouchon Bakery - Brioche / Nanterre

Profile picture for user MANNA
MANNA on 24 Mar 2013 at 10:08

Tried out the one of the brioche recipes. Followed the mixing instructions. Came out great. I like that you retard it overnight in the fridge. Warm brioche for breakfast with coffee and jam, wonderful. I baked it at 325 w/convection.

Kontinentbrot: Continent Bread

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hearthbakedtunes on 23 Mar 2013 at 12:57

Kontinentbrot: Continent Bread

My German friend, Alex, and I were discussing whether this bread should be translated as continent bread or continental bread. Alex thought it was best to translate it as Continent Bread because continental has another meaning in the American Culture. I explained to Alex that, by dictionary definition, continental means coming from main land Europe.

Weizenmischbrot: A light rye

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hearthbakedtunes on 23 Mar 2013 at 12:55
This is a bread that I was really excited about, but in the end was a bit disappointed with the finished result. I am going to keep this post brief, so that I can dedicate my energy to the breads that are truly worth writing home about; this is not one of them.

Kürbiskernbrot

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hearthbakedtunes on 23 Mar 2013 at 12:53

Kürbiskernbrot


WOW! I am so excited to be blogging again, I have missed it!It seems like it has been forever. Although it looks as though I have not baked for two weeks, that is simply not the case. In fact, I am excited to announce that I have made my very first Hearthbakedtunes.com sale of two very authentic German rye breads. I was lucky enough to produce a rye bread for a local silent auction which brought me my first customer. My first customer ordered one Kummelbrot and one Kürbiskernbrot. I will be posting on Kürbiskernbrot today!

Bauernbrot

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hearthbakedtunes on 23 Mar 2013 at 12:50
Before I get into this bread I would like to to thank Karin Anderson, a colleague and blogger who has been helping with my brot's over the past few months. I recommend that you take a look at her blog Brot & Bread. She is dedicated to her craft and her love of German bread comes through in her posts.

WW SD YW Multi-Grain DaPumpernickel

Profile picture for user dabrownman
dabrownman on 23 Mar 2013 at 08:59

For the 2nd test of our new 2 week old WW starter, we though we would continue our 100% whole grain quest to a 3rd bake, similar to the last 2, but making a few changes along the way as my apprentice usually does.  She just can’t leave well enough, or me either for that matter, alone.

 

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