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I have a new oven that I used for the first time this past weekend for baking.  I did french baguettes following Reinhart's recipe.  They turned out "OK" but I am not sure what I need to adjust.  They failed to get the nice golden brown color to them, although they were the perfect temp inside.  I did the steam method once first in the oven and followed all steps accordingly.  I am ready to do some sourdough tonight but would like some input. 

Background

When I first saw the twisted shaped baguettes posted by Shiao-Ping on her blog, I was intrigued. Then I read the posting by Chouette22 on the Pain Paillasse by Aime Pouly and found out that it is an Artisanal Bread made in Switzerland, I was fascinated and wanted to know more about the man and his breads. I purchased Pouly's book 'Le Pain' and studied it thoroughly.

I hope everyone had a relaxing and fun Labor Day weekend!  I had just picked up some fresh peaches, raspberries and blueberries so I decided to make a favorite deep dish rustic pie of mine with all three fruits for after the bar b que.  This was one loaded pie 4 large peaches a cup each of raspberries and blueberries, this combination of fruits makes the most delicious pie.  Not overly sweet and a half butter half crisco very tender crust.  My husband ate 2 large slices.  His comment was 'Ohhh the flavor'.

One of my favorite bread is the "Basler Brot" or bread of Basel. It is a Swiss cantonal bread and as I was born in Basel of course I favor this over other cantonal breads like the bread of St. Gall, or of the Ticino. An exception is the rye bread from the Valais, the Walliser Brot, as I spent the other half of my younger years in this region.

If you belief the history than this bread was the first time mentioned in 1792 in a bread book. And still as of today it is the runner in many bakeries in Switzerland.

Well, I'm new - if you can't tell. I just found this page and was absolutely impressed at how much it helped me start expanding my cooking abilities into baking - which has always been a favorite of mine. I'm a 20 year old college junior studying historical interpretation - which has nothing to do with cooking - but I've always enjoyed throwing random things in a pan or pot and seeing what happens when put to heat and stirred.

I came back to Brisbane to the first day of spring (1st September).  I had neglected my back yard garden for over a month.  There had been very good rain going into winter after a prolonged drought and no name flowers are sprouting every where.  Even my one and only lemon tree is loaded with clusters of dainty little pink and white flowers.  Any my wisteria!  It welcomes me back with such vivid purple (or blue):

I have to confess that I'm not very busy these days. I've got a lot of free time because university hasn't started yet and in addition to that, I'm very limited in what I do because I've got some weird inflammations in my feet. And my friends are all working or have already started school or . . .

Here's my attempt at KA's old fashioned oatmeal bread. This bread is very adaptable. I've tried it with instant oats, old fashioned oats, with honey/molasses, AP flour/bread flour and it has turned out great every time. I did not use the additives that were optional.  On my first attempt I only used a  teaspoon of yeast and the bread had no oven spring, although I did let it crest well above the pan rim before baking. The second time I used the 2 tsps of yeast and the bread had wonderful oven spring.

At the end of August, Diane came from Vancouver Island, BC for a week long internship at the Back Home Bakery.  During her stay we made everything from puff pastry dough to baguettes with everything in between.  Although both she and Sharon (aka 'the wife') are a bit camera shy, I did manage to snap a couple of photos of the elusive two during the course of the week.
Thanks a bunch Diane for helping out with the farmers' markets, daily deliveries, wholesale accounts and even dinner too.  Hope to see you again next time around.

It's occured to me more than once that in the competition between pizza dough and sauce, I've always favored (or at least rooted for) a decent dough. I figured that if you got the dough right, it was easy enough to flavor it subtly to make a good thing great.  I'm frankly tired of the indignations national pizza chains visit on their doughs (like, let's bake a bunch of cheese into the dough to add to the overabundance of cheese we've already put on top of the dough).  Enough already!