Some of you will be aware that I am currently working as a contract baker for Dunbar Community Bakery, covering 4 nights of breadbaking each week. I began this assignment in early January, and it is set to run until at least the end of March. I am continuing to sell at 3 Farmers' Markets every month in addition to this contract work.
I walked into my specialty foods market, and there they were, staring back at me. Sitting next to the key limes and tangelos, the yellow-orange skinned globes begged me to stick a nose in the display. Bergmont orange season, short lived as it is, had arrived. Almost without thinking, I tossed a few into my basket.
This week we again baked, a little late as usual, with the 3 GMA’s. This weeks bread was banana bread. We were flat out of deserts around here and had been forced to eat Russell Stover candies for a few days, not the best option. So, when I saw the GMA’s fine examples, I knew my apprentice had to chime in with her take.
Natural Levain loaves
"Old Dough" leavened loaves.
As promised on this thread:
Everyone who has grown up in an area where real snow storms are a common occurence and now lives in the KC area knows that many people here refuse to address the problems associated with snowfall. City budgets and snow removal staffing are commonly inadequate. People freak out, drive with uncommon foolhardiness, and create an economic bonanza for the auto body repair shops and tow truck companies. It didn't break my heart when I heard that classes were cancelled for today.
Ok so she is just out of the oven so I can not show the crumb yet but I will edit later to include crumb.
the two doughs
rolled out and ready to create "one loaf to rule them all!" Sorry geeked out there for second....
Hi there!
Today, I would like to talk about my favorite bread ---- Baguettes!
I love baking/eating baguettes...
I was into baguettes so much and I tried many recipes. I baked with a lot of different methods and finally I found the perfect one which worked in my kitchen, with my oven :-)
-----
The other day, I baked baguettes with my favorite method for the first time in a long time, and...
Ok, I will be honest here.
With a chuckle I like to describe myself as a "nerd". I love new, electronic gadgets, and often find entertainment involving a computer or video game console. My favorite TV shows include "Doctor Who" and "Top Gear". I'm more likely to read or watch a fantasy or science fiction novel or movie than any other genre. While in college I studied Biology in a laboratory dedicated to research with arachnids (spiders, scorpions, etc), and now stay up-to-date with research related to that subject. If I were forced to describe my fashion style in one word it would be practical.
I made some quick sourdough dinner rolls for my stew last night, I know there is a little bit of yeast in it so not a "true" sourdough but tasty.
And I got my starter a new home for being so nice to me.
Cheers,
Wingnut
I made another batch with 2 T of Arugala Walnut pesto added, me likey.
I am continuing to practice my baguettes. This latest iteration shows some promise . It seems my oven bakes slow. I turned up the heat to 480F on the second batch and got some better results. I also steamed and steamed for the first 10 minutes of the bake, then switched to convection bake, hoping the increased air flow would help to vent the steam. One other thing I did was use 10% whole wheat flour in the formula from Txfarmer for straight baguette dough. I also let the loaves proof a bit longer. I will continue my quest. I've ordered a good
