Blog posts

RLB Bread Bible - Pugliese with durum flour.  

This is a recipe from one of my favorite breads.  I baked this bread about the same time to the day last year.  Here it is posted with a link to another posting with a recipe in the blog as, you can see, I do enjoy eating and baking this bread.   

I proofed the biga, dough and final proof in my new Brod&Taylor home proofer.

The Auvergne Crown or Couronne shaped loaf, typically made from yeasted white bread dough, can be seen in almost every boulangerie throughout France. When I go to my local boulangerie it is displayed on the rack in the typical round shape along with an epi cut. What separates this Auvergne Crown from all the others is the use of the traditional firm French sourdough, levain, and a long slow rise that gives the wheat time to develop its full potential.

I enjoy hand-kneed baking, and automn weather is perfect for it!

Graham Loaf with strawberry jam.

I was so excited to find that tiny jam bits for baking, and it goes very well with the graham.

I also like working with seasonal ingredients.

Pumpkin Bread came out lovely and tasty.

Back again! Here's the third installment of my Breadmaking how-to series. In this post I go through the first 3 steps of breadmaking - Prep, Mixing, and Kneading. As always, I appreciate any comments or advice you have to give. Here's the intro - please see my website for the whole post. Thanks for reading!

Baking and other October News

Rendered my first ever batch of leaf lard, and baked 2 loaves of white bread with it........I will never use butter or store bought lard again.....cant wait to use it in a pie crust. Such a simple thing to do, a little hard to find mind you, but well worth the foot work. If you're interested in making your own lard, here is how I did it!

3 pounds of leaf lard

1/2 cup of water

Hi

I am prettty new to baking, i have only been doing it since about January of this year. I am still learning the ins and outs and all the little secrets of making a decent loaf.

Please have a look at some of the loafs that I have here and let me know what you think. I am very open to feedback.

Thanks

Allan

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Formula

Sending this to Yeastspotting.

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