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I have recently taken up the role of assistant manager at the coffee house where I work. It's a job I wanted and I enjoy thus far, but the initial stress can be slightly overwelming. Bread baking has becoming a pacifier, a soother.

So I tried this recipe. It was recommended to me in one of the forums here, and true to the recipe's claim, it was amazing.

I have recently taken up the role of assistant manager at the coffee house where I work. It's a job I wanted and I enjoy thus far, but the initial stress can be slightly overwelming. Bread baking has becoming a pacifier, a soother.

So I tried this recipe. It was recommended to me in one of the forums here, and true to the recipe's claim, it was amazing.

This bake was inspired by the very large bâtards Chad Robertson bakes, but the formula is that of the miche we baked in the Artisan II Workshop at the SFBI last December.

NECTA Competition, April 12th and 13th 2011

The North East Culinary Trades Association hold this competition in a local venue every year, and the College has always played a full part in it.

Having just begun what could be a long adventure with rye breads, I may not be an expert yet.  But I've developed a formula that replicates the texture of 40% rye dough.

800 g warm water

750 g rye sour

150 g quick set cement

50 g Epoxy

1/2 cup Altus (optional)

1 Tbsp Caraway seeds (optional)

Once you mix the ingredients (I recommend a mason's trowel) and scrape as much as you can off the spatulas, your hands, the bowl and the work surface, you have enough for a small dinner roll.

Glenn

This is my version of a local speciality:  squid ink baguette.  Actually, I am not even sure if this kind of bread was first made in Taiwan, or even in Asia for that matter, but nowadays you can find it in almost any bakery. It is often sold as a sandwich with a seafood filling.

I'm still having some home-grown apples that I wanted to use and I was thinking about apple bread. Originally, I thought about making apple and oats bread from Bourke Street Bakery cook book. However, I bought quite a few new bread-making books that I should use. So turning to Dan Lepard's books, I saw a promising apple bread recipe.

These are a couple of 755 gm bâtards of Hamelman's Pain au Levain I baked today. I think they illustrate the points made recently in discussions of scoring, ears and bloom, for example in Varda's topic To ear or not to ear.

To quote Michel Suas from Advanced Bread and Pastry again,