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Hi Everyone!

I am desperate, the new place we moved into has a convection oven.  I am not used to cooking in an electric convection oven and have not been having good results with my bread baking.  

Is there some way to control things better so I can get good results?

Help! 

Naomiyoheved

The past two weeks have been rather more demanding than usual.  We had gone to Colorado Springs to visit our youngest daughter's family for the Easter weekend.  We were just a few minutes away from their house when my brother-in-law called to let us know that he had taken my mother-in-law to ER; her cancer that had been diagnosed a year and a half previously was causing new complications.  We decided to cut our visit short and drive back to Kansas on Easter Sunday.  The following morning, April 1, my wife flew to Traverse City, MI, to be with her mother.

2013 The Fresh Loaf Dabrownman’s Blog

1/4/2013 - Panettone - The Last Bake of 2012

1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes

1/5/2012 - Hanseata’s Sausage Filled Puff Pastry with Cheese

Another wonderful recipe from 

http://tartine-bread.blogspot.com/2013/03/siesta.html

We love salads so it’s not unusual for us to grow our own when we can.  We grow them in pots which makes it easy.  For the two of us, we have two 12”  planters of red romaine, one 12” pot of spinach and one 24” planter for mescaline, arugla, and the green lettuces.  That is enough for us to have salad every night just by trimming off the larger leaves of each every night. 

For this bread I took 300 grams of whole wheat flour and mixed it with 300 grams of water and 1/8 tsp of instant yeast. 

That was at midnight. Next morning I added 280 grams of flour, 1 tsp salt, some pumpkinseeds and some flax seeds. Also enough water to make the hydration 75%. Gave it a stir and then kneaded with mixer. Let rise for 1,5 hours. Then shaped into boule. Proofed for 2 hours in banneton. Baked for 50 minutes at 190 celsius with steam.

As I've mentioned previously, I've been working for the past few months to upgrade TFL to a new version of the content management system it runs on, Drupal.  I'm also redesigning the interface a bit, mainly so it works better on tablets and phones.  

After our recent experiments with 100% whole grain bread, and DaPumperizing some of them, we found out that our limited supply of what we call white breads was exhausted.  These ‘white breads’ still have 20%-30% whole grains in them so they have some decent flavor and healthfulness.

Hi bakers everywhere!

I made this a few weeks ago but have only had the chance to post it now. I took the recipe from Cresci, by Massari and Zoia. In the book it's for a panettone but I thought I'd try to make it in the form of a colomba because it was around Easter and I still had a few colomba cases left to use :)