Blog posts

I found this formula on Sourdough Companion and used it as a starting point for my bread. http://sourdough.com/recipes/raisin-breadbasic-fruit-loaf..here is the link. I subbed the dates and pecans for the dried fruit. I also changed the spices . I used 400 g KA bread flour and 100 g KA ww flour. Sorghum syrup from TN for the sweetener. I baked it as one large loaf at 375 for 1hr. No steam and no stone this bake and no slash.

Hey All,

A quick question for those of you using lava rocks to create steam...

I have been creating steam using a stainless steel pan filled with lava rocks on the floor of my oven...  I washed the lava rocks and sterilized them by boiling them in water for about 30 minutes, and then placing them in my oven to dry.  Also, the bottom of my steam pan is slightly rusted.  Not sure if this is a problem...

Yesterday I baked this Boule... With 33% Rye this time. Success!

I have had the best oven spring because of using an improvised cloche. A ceramic clay oven pot i bought off a store, and replaced the cover (which was vented) with a stanless steel bowl on top, and preheated both to 250 C.

Now i know how baking accomplishment feels.

Hats off to Susan't magic bowl idea, and Eric..at that.

In response to a request on another thread, here is my sourdough pizza recipe.

My pizza story goes some way back now. Masochists can access the details in the following posts on my regular blog:

Pizza - A Tale of Evolution

Making Your Own Great Pizzas At Home (I've been meaning to amend the title of this post for some time...this was written pre my sourdough revelation).

Hey All,

More blogging ketchup...

Here's a sourdough from 1/5/10...  Enjoy.

Tim

Hey All,

I'm just going to start catching up on my freshloaf blogging...  Here are some French bread loaves from 1/4/2010...  Enjoy!

Tim

I'm looking for a inexpensive site to purchase bread stones.  I just picked one up today off of the King Arthur site and it was nearly $40.00.

I'm still tying to make baguettes and having a lot of fun doing it.  I thought I'd try Anis Bouabsa's recipe as described by David (dmsnyder) here on Jane's (janedo) blog/page/thread(?): http://www.thefreshloaf.com/node/8066/great-baguette-quest-n%C2%B03-anis-bouabsa.

I have been having so much success with my new Peter Reinhart book, Artisan Breads Every Day. I have made the lean bread and the results are wonderful! Chewy and crusty and FULL of holes. Today I tried the baguettes and after watching many you tube videos figured out how to shape them. Here they are:

I really enjoyed the loaves I made last time so I made a few more this weekend. These ones had a bulk fermentation time of about 40 hours. I'm really enjoying this new whole wheat starter. Has great flavour, crazy active and only a couple weeks old.

Shape, no grigne but still very good looking loaves.

Crumb