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With Brother David and Sister Susan visiting from the Great San Joaquin, I had to bake San Joaquin Sourdough, and I had to bake it good!  I made a double batch of dough to try Mini-Baguettes along with a couple Batards.  The process was uneventful (sorry, no Stupid Novice Baker Tricks this time).

After reading lots of descriptions and looking at several instructional videos, my first attempt at shaping Mini-Baguettes went pretty well.

Give this a try for a comforting Sunday Supper...and enjoy using all those crusty loaf ends to soak up the smoky juices!

http://www.brightbakes.wordpress.com

Love,

Cathy B. @ brightbakes

I had some fun creating bread that was filled with chocolate.   Adapted from Reinhart's Soft Sandwich Bread in Artisan Breads Every Day.  It turned out a little dry,  but overall, I like the chocolaty taste.  

I got myself into a bit off trouble trying to change my e-mail address, instead of changing, could not figure out how that is done, I opened up a new account tried to unsubscribe from my original account no luck am afraid I do not understand the English used, why not have a simple unsubscribe link

Take care

Knud

These are 2 batches of bread made in College on Thursday of this week.   I have 6 students entered for a bread competition for Young Baker of the Year, with Warburtons.   Their entries are as follows:

I've been trying to bake artisan bread for about three years now, since I picked up a copy of The Bread Baker's Apprentice as an exchange for a Christmas present.  In that time, I've never been particularly good about focusing on one particular bread and practicing it until I get it down, as so many of the wise bakers on this site recommend.

I have really become enamored of late with Chad Robertson's Tartine Bread, particularly his basic country loaf which is a combination of APF or BF and WWF.  I had to experiment with some raisins and pistachios that I had on hand.  The methodology was identical to Robertson's given in the text, same proportions, same times and so forth.  My only variation is that I use spring water, I mill local Oklahoma winter hard red wheatberries, and perhaps my method of folding the bread and the number of times that I fold versus the text.  I fold 4 or more times depending on what ki

My first attempts at baking bread-like objects involved pizza.  About a year ago, Brother David made pizza.  It was good. I mean, it... was... GOOD!!!  I figured I could do that.  So I asked a few (too few, I now realize) questions, and he pointed me to the Pizza Primer on TFL, where I found the Reinhart Neo-Napolitano recipe.  I followed it (I thought) a few times, and the results were passable (I thought).  The crust was thin (I like that) but not crispy and it didn't really get a big holey crumb around the edge.

 I want my weekends back.  Some of them , anyway.  I would like to have the option of not being tethered to my kitchen, with the ticking clock in the back of my mind, for most of a day off.

The trouble is, I am hopelessly addicted to whole wheat, sourdough, hearth bread.  Not a good place to start.  Staying up half the night during the week is not the answer either, not for me.  I need my sleep.