Blog posts

Great thing about baking is that you learn something new with every bake.

This was a 100% Wholewheat boule milled from Red hard spring (I think) Wheat. The wheat was milled too fast too fine, and i found the hard way, that finest stone milling causes starch damage. The results were as this:

This is the Wheat i milled (Hard Red Winter?).Very hard, like durum. I suspect that this wheat is a damaged crop. Frost maybe?

I recently purchased a 25 lb. bag of all trumps flour.  With all this flour on hand, I  wanted to see how it worked for bread.  So I made a loaf of raisin fennel bread.  The texture is lighter; however, the cells look good.  It was worth the try.

Hello to everyone,

I would like to share with you guys my white loaf I baked the other day.

Notes: Crispy crust even after a few hours, nice soft inside, very good lightly toasted as part of a good bruschetta.

Recipe:

Ingredients:

• 1kg flour
• 45g fresh yeast
• 20g salt
• 40gr pork lard
• about 700ml luke warm water

 Method:

This is a very exciting moment.  Many weeks of research and planning have paid off.  My dream of making elegantly curved, crescent-shaped croissants has finally come to fruition.  Along the research process, I’ve consulted sources from American, Chinese, French and Japanese professionals and reviewed several forum and blog entries at TFL about croissants.  If any of my procedures sounds familiar to you, it is probably inspired by your input and I thank you for sharing your experience with our community.

I started this project two weeks ago out of boredom. It started out somewhat...disastrously. Started with 1 cup of water, 1 cup whole wheat flour a pinch of yeast and a pinch of sugar. Life was hunky dory for a couple days until hooch started to form and I realized that perhaps a super watery consistency was not right. After about four days of this, I fed the starter and stuck it in the fridge regardless and then things went...silent. About a week after the starter was stuck in the fridge, it got pulled out and a new feeding regime has begun!

Saturday using Rye Sour excess from an earlier baking--3 or 4 days ago--I built more Rye sour, flollowing Greenstein's Secrets of a Jewish Baker; I did stage 3 feeding late Saturday evening, and refrigerated the refreshed sour intending an early Sunday morning bake.

We make pizza nearly every week here at Chez Bullhog. When you have an outdoor pizza oven, it's hard not to: pizza has become an obsession. But, even without using the special oven, we've gotten pretty good at turning out a quality pizza. Here are some tips:

Stuck indoors with a head cold and raining all day..What would you do?  Surfed on my PC and landed at Steve's Bread Cetera blog.  http://www.BreadCetera.com   I thought the 100% White Whole Wheat looked delicious and then I saw his lovely Croissants...my husband and I love pastries and the neighbors get a sample too,  after seeing the wonderful posts on Shiao Pings blog with meat pies in puff pastry and TaxFarmer's  croissants, my sweet tooth took over...last night I made the poolish for both.

This weekends fun.

Home Bolted High Extration Hard Red Spring Wheat Miche

1050g Flour
578g Water
525g Leaven 100% hydration
26g Salt

Mix ingredients. Stir until there are no more dry spots. Autolyse for 60 minutes.

Fold  wait 30 minutes fold again. Bulk proof until almost double. Shape and proof

This weekend I made a miche with Gérard Rubaud's flour mix for the first time. It's nowhere near as beautiful as the ones with which Shiao-Ping introduced Rubaud's formula to TFL, but it is delicious. The miche does seem to have a more mellow flavor than the other breads I've made with this flour mix, but then I didn't slice and taste it for a good 15 hours after it was baked.

The flour mix and formula I used was ...