I do bake by hand but as I work nearly 50 hours a week,I sometimes have to resort to a machine - what are your experiences??On my way out to work this morning, I put a ciabatta style loaf on to cook.It's a great recipe which I'm willing to share if anyone is interested.Love putting the machine on timer overnight and waking up to the smell of fresh baked bread
I've baked several things during the last weeks and I really wanted to post some pictures here, but first I had a foodborne infection from bad olives, then my camera went to die. I hope I will be able to post more regularly during the next weeks.
[size=20]Work in progress: rolls[/size]
My old bread site, joesbread.com, is now down. I tried making bread and failed to get any real flavor into the loaf. I restarted making bread and am now trying to capture that amazing flavor which escaped me on my first try. Perhaps this will be the time and I can start astounding people with wonderful tasting bread.
I was inspired by those trying to improve the grigne on their bread by using metal bowls or aluminum baking tins to cover their loaves. Since I was doing a batch of "local rye", I thought I'd give it a try myself.
This is a crazy looking bread from the town of Matera in Southern Italy made with durum flour and a natural sourdough starter… I had tried making this bread before with the durum flour, but made the dough too wet so it wasn't very easy to shape. This most recent attempt was reasonably successful. What makes this bread interesting is that it is shaped after the final proof and dumped into the oven. Please see the links below about this bread and how to make it...
I have been wanting to try this method for sometime and have just been putting it off until today. Of coarse I had to pick today, my kitchen still in some construction mode after remodeling my shower, it had leaked through on the kitchen ceiling, an appointment with a glass and mirror installer...and today is Mike's birthday, so everything is in a bit of a rush. I baked a couple of mulitigrain loaves, and upon doing this I decided to try a new method of creating steam in my oven. I'm convinced the only way I'm going to get steam that's not continually 'vented' ou
After 27 hours it was finally time to feed my starter....1 cup of regular, all-purpose flour seemed almost anti-climatic after the long day of anticipation and worry. Maybe it was the dry milk, but it just didn't look like it had obtained the yogurt consistency I needed. Before unwrapping the plastic, I couldn't help but worry: was there really yeast fermenting in there? I was only barely decent at creating the magic that was bread using store-bought insta-active-dry yeast; was I over-reaching by trying to create my own....?
My daughter wanted me to bake something for Halloween. Here we go!
Originally posted on 10-16-2010 at Evil Shenanigans
I am so glad that some of you tried and liked the 36 hour sourdough baguette formula. I am still making it every week - it's our Friday "treat". Of course, I just can't help messing with a good thing, so I modify the original formula a little bit each time, some turned out really well, the following 3 are my recent favorites:
1) Pumpkin baguette - a.k.a. I don't care it's still nearly 90F out, it's FALL!
