Blog posts

I have been having difficulty overproofing my baguettes, so today I tried an experiment. I shaped three similar, though not quite identical, baguettes then baked them one after another, 27 minutes apart. You can see the results here, with the last bake on the left and the first on the right.

Had to get the matzoh done in time to make gefilte fish and Matzoh Ball soup.  My apprentice ave the chicken stock simmering away and has 10 tubs of smaltz in the freezer.  Now for more time:-)

Have a good Passover everyone!

To David Snyder. 

Thank you for encouraging me to go BIG.

This is the biggest single loaf I ever made, and it is as big as my oven can handle.

Hamelmans Miche Pointe-A-Caillere, made with Bacheldre ... Unbleached White flour.

** Added: a picture of the flour I used, at the end of the post **

Dough weight: 2300g

Baked weight: 1935g

Diameter: 32cm

Height: 9.5cm

I have recently converted my White Liquid starter into a stiff one, with a 50% whole wheat flour  - 50% AP flour flour mix. I browsed through the bread books, and found that Hamelman’s Miche point a calliere appeals to me, in addition to be a favorite of mine. Miche it was, therefore.

I wrapped up my classroom sessions for the Master Food Volunteer program this past week. It's been a rewarding experience and I'm looking  forward to participating in the demonstrations over the next 12 months. There will be a chance to teach some lessons in bread baking as long as I can develop a lesson plan that can be presented in an hour or so format that won't get deep in the weeds and lose the interest of the class.

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!

I am trying to figure out with slash pattern I like the most, or should I say what would apeal to customers most. 

Cheers,

Wingnut

The obligatory crumb shot.

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