Blog posts

Hi to every reader of the site, I found out that I 'm member of the site from 33 weeks and, inspite of it, I never, really introduced myself: Paolo, born in Italy (near Torino) 44 years ago but living the last 21 years in Quito (Ecuador), married with a dentist, father of three good kids, I run a small hotel (our hotel) and started to bake bread about 6 or 7 years ago but during the last 2 years I just used  100% sourdough.

It's been a while, but baking never stops. It's just finding time to post about it!

Here's a couple of loaves I made in the last few weeks.

First is my standard sourdough, which is 25% WW and 25% high protein flour. The crust is wonderfully crunchy and the crumb is tight and pillow soft.

For this loaf I roughly followed Daniel Leader's "Quintessential French Sourdough" formula and added Kalamata olives and fresh rosemary from my garden. 

Very tasty, and even more so on the second day.

Crust...

and crumb.

Well, this is really "Idaho Sourdough". I loved finding this formula because I wanted to cold retard the loaves overnight (to bring about more flavor and to make slashing easier) and also it fits perfectly into the 2 (and only) brotforms that I have. 

The flavor was great and I think this will end up being a regular at our table.

Tiny bit of an ear? 

This past week I tried "Chad Robertson's Country Sourdough" as relayed by Shiao-Ping here:

http://www.thefreshloaf.com/node/13525/my-imitation-chad-robertson039s-country-sourdough

Her formula (of course) turned out perfect. My attempt? Well, not so much. BUT- I was still very pleased with the results. :-)

Has anyone used this flour? I am getting 50# of All Trumps unbleached from a local food service company and asked about an AP unbleached and she said they carry "Sarasota"- she couldn't give me any more info than that. Any info is appreciated!

Amaz.

We needed bread for school lunches yesterday and I wanted to make something other than the usual Amish Bread from allrecipes.  I also have way too much disgarded starter in the fridge, so I just decided to see what would happen if I winged it.    Some (about to be disgarded) starter, oil, water, wheat germ, yeast, sugar, salt and flour.  I've done this a few times before, but yesterday's loaf turned out so well, this is all that is left:

We always have some Italian dishes during our holidays. Whether it is Thanksgiving, Christmas Eve or Easter, there is always ravioli on our table as a first dish. We would set up an assembly line with all of us pitching in to make hundreds of them before Thanksgiving so that we could have them for Christmas also. They freeze very well, but don’t ever defrost them before cooking them, just put them into a large amount of salted boiling water directly from the freezer.

Recent visit by Harmony primary  school to the  technical college where I work . Children involved  in a program FROM THE GARDEN TO THE TABLE, Garden produce was bought in and menu's  compiled by the school children were tweaked and produced for lunch for parents invited guests including the mayor and food critic from the local paper in our commercial kitchen with the help of our students and chefs.

A hearty garden soup, vietnamese spring rolls, salmon and salad.and a mini trio of sweets, (all very tasty) 

Here is a short Pizza Baker video titled "Naturally Risen".  I received it from Pizzatherapy.com.  Enjoy!

http://pizzatherapy.com/naturallyrisen.htm