Blog posts

This is one of my favorite whole grain breads, Miller's Loaf @ 100 'sourdough hydration' for the added wholegrains.  I added the 'harvest grains blend' from KAF, I often order this mix when they have free shipping...it's very convenient and always very fresh.  The Miller's Loaf with whole grains is a recipe from the Northwest Sourdough breadsite.  Since I was baking today I decided it would be a good opportunity to make a French Apple Tart by Sarah Moulten, it is featured this month in Saveur Magazine's 100 Chefs edition.  

Ok, hope I am doing this right, just making an entry to my original blog. 

I thought I would try creating a blog of my bread making, starting this new year with my new Kitchenaid 600 pro and a new book, The Bread Baker's Apprentice.  I am also determined to learn how to use baker's math, although I find it rather confusing especially when I am so used to looking and feeling the dough to see if it needs more water or flour. 

The microwave oven is a fine proofing box. With the door ajar, to keep the light on, its internal temperature is 78°F. Two small, round brotforms, or two oblong ones fit snuggly, but forget baguettes, or family size challah. And if I want 89°F I'm stymied--until now.

Chicken, brie and apple panino

My brother, Glenn, and his wife gave us a panini press a few years ago. I confess to using it infrequently. Every time I do use it I wonder why we don't use it more often, because we really love panini.

Why are there so many repeat posts? The post regarding the baker with bad working conditions was posted here a few month age.

This is my first post on The Fresh Loaf, so here we go! This is the Flaxseed Loaf from The Bread Bible.

In trying to digest all the helpful advice I received from this list on managing fermenting, shaping, scoring, proper sourdough culture and so forth, I found myself in areas of Hamelman where I had never wandered before.   I looked with some amazement at the instructions for Three stage 90% Sourdough Rye.  This uses the Detmolder method of rye bread production.   What struck me as altogether improbable, is that you start with a teaspoon - yes that is .1 oz, or less than 3 grams - of ripe starter and build it up to a pound and a half (672g) over t

Late last night I checked on TFL member M.C's Farine site and found the most interesting report on her visit to Orchard Hill Breadworks in New Hampshire. Lots of video of Noah Elbers and his crew at work making the shaping look so easy. As it was late I couldn't take it all in and plan on viewing this great write up again, and I strongly urge members to check it out. Thank you M.C., A.

Real Italian Hoagie Rolls

After a week in the Philly area rediscovering my local sandwich joints, I came back to Seattle with the fresh taste of hoagie rolls lingering in my mouth. Over the next few weeks, with some hints from the folks at the Conshohocken Italian Bakery, I managed to replicate them.