Blog posts

A couple months ago I was using my KA Pro 6 of a dozen or so years of age when it finally stripped a gear. I ordered parts and repaired it, but as I thought about it I realized that it no longer suited my needs. I expect it will last another decade or more, but it will be reserved for light loads.

Carrying on my crush on lovely Richard Bertinet, I decided I really should try his Fougasse as it looks so easy!!

Very yum!!

This recipe is from his first book “Dough”.

It seems to be quite simplistic, but for people who have never baked bread before, he gives you delicious recipes, confidence and a full belly..

Christmas is fast approaching and life has been quite hectic recently... 

I simply don't have time to maintain my beloved lievito 2.0. So instead with the little time I have had, I made my regular yeasted version of Pandoro.

It has a wonderful aroma thanks to the cocoa butter, vanilla, lemon, and fancy pandoro sugar. Although this version lacks the softness typical of the real thing made with natural yeast.

Hey y'all. Has anyone here ever baked with Swiss "Ruchmehl"? I just tried it for the first time and I really like it. It's somehwere between medium and whoe wheat. A lot of flavor but can still hold together gluten wise. 

I'm only here in Switzerland for another week so I figured it was time to give this a try. Now I'm wishing I had done it months ago!

Sending this to Yeastspotting.

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I baked five smallish loaves of the wonderful Five-Grain Levain.  Not much to add to my forum post on the subject (http://www.thefreshloaf.com/node/31273/adjusting-bake-time-and-temp-smaller-loaves), except some pictures.