Blog posts

Had another go at David Snyder's fantastic San Joaquin Sourdough Baguettes today. I've still a ways to go, but I saw some improvement from the last batch, so I'm happy. 

I want to share my latest bread video with you...

It is made up of 450 gr APF + 50 gr Whole WF with Instant yeast... It is all purpose daily bread..

Enjoy...

Pan de Horiadaki

(Greek Country Bread)

based on a formula in Maggie Glazer's A Blessing of Bread

Maggie Glazer wrote that she got the recipe for this bread from Rica Sabetai, a woman fromThessaloniki who escaped the murder of the vast majority of its Jewish community by the Nazis and emigrated to the United States.

This is a revised version of something that I put out on the general forum back in June.  Back before I had created any blog entries of my own.  I had asked Floyd if he could move that entry over to the blogs section, but he indicated that the effort was not trivial, and well, he does have a day job.

 Carissimi Amici,

quella che oggi vi lascio è un'idea golosissima per ottenere un dolce semplicemente straordinario, con un ingrediente modesto e che possiamo trovare sempre nelle case di chi, come noi, è appassionato di panificazione. 

La ricetta è stata estrapolata dal libro "Premiati Forni d'Italia", ed è oramai entrata di pieno diritto nel quaderno delle squisitezze di famiglia, è del Maestro Eliseo Bertini di Trento, egregio membro del "Richemont Club Italia" e lui stesso la descrive così:

I tried to make this bread, being inspired very much by the video that FREERK made: 

https://www.youtube.com/watch?v=ik_UKKkjKLo

I baked this one in an oblong cloche.

Tom

This weekend I decided to make the Tartine Country rye bread again.  The formula in the book:

Leaven  200g

Water    800 g

Whole Rye 170 g

Bread Flour 810 g

Salt 20g.

++

My "modifications" to the formula:

Leaven                      200 g.

All Purpose Flour     500 g

Whole White Wheat 330 g

One of my Christmas presents last year was Flour Water Salt Yeast by Ken Forkish.  While I've wanted to get beyond just reading the book and starting to bake from it, life has kept me well supplied with other things to do.  There was the completion of the rye bread test bakes for Stan Ginsberg's upcoming book, a vacation to San Diego, a freezer well-stocked with bread that needed to be eaten before more was baked, test bakes of hot cross buns and Easter bread and salt sticks for some upcoming classes, and, well, you get the picture.

Yesterday was a busy day of baking.

Yeah... I bet you're wondering what I do with all of this bread.

-i eat it

-I give some away

-I try to stuff it into a freezer that is already packed with bread

It does get used, but I think I do need to try to slow down a little with the baking. Smaller batches would also probably help. Maybe if I get a permit for selling at farmer's markets, it could be fun to sell it. 

When last we left my Field Blend #2 first-time-out-of-the-cannon tome, I mentioned that there were lessons learned – aren’t there always?  And that the next time through I’d be applying the scaling, mixing and shaping with my own two grubby hands, now that my sister in law had just about enough of us and skipped town ;-) .