Blog posts

I've been far and away, hence a lot less active on TFL. That will change again soon. I received 'Crust and Crumb' in the mail (wanted to buy it in a store in the US, no such book available). This is a serious book, I really enjoy reading the first chapters. It is the mise-en-place before the actual work start in the rest of the book.

I updated my breadcollage, which I use to ask people to 'read' before they can pick a bread for me to bake.

In case you like to know: the questions I ask:

I just received my book 'Maggie Glezer's Artisan Baking' and was looking at the recipe and photos of this bread.  I have been wanting to make this loaf ever since David 'dmsnyder' told me how wonderful it tastes and it's his favorite semolina bread.  He also has the recipe and photo's on his blog.  I have made a few breads using the Semolina and Duram flour'. I love breads made with Duram wheat!

This bread is absolutely delicious!  I love the golden creamy color of the crumb!

Shortly after I joined TFL just over two years ago, Susan from San Diego kindly gave me her basic sourdough recipe and it has become my "go to" loaf. When my son was rude enough to ask why I kept making the same loaf I claimed that I needed to get it right so that I could enter a loaf in the County Fair. Well, in a classic senior moment I completely missed the deadline! So in effect I have been practising for two years, and tomorrow is the day to deliver the loaf. The dough is in between stretch and folds and I am cautiously optimistic.

is the reaction I mostly get at work when I mention that I do actually bake all the bread we consume at home. "We haven't bought bread for, oh, over a year now" I mention. The usual response to that is "oh, you got a bread machine did you? I have one, it's great, etc etc." Then I say no, sorry, I use my hands - the last few months I have returned to the good old hand knead (over my Kenwood mixer), which is why I made bread in the first place - I greatly enjoy the sensation of bread making, the changing of the flour'n'water paste into a smooth, soft dough, wonderful to touch and stretch!

This past week was the first anniversary of our bakery's opening.  Of course this wouldn't have been possible without the help of  a few people. Here they are in order of appearance:

This is Mom about to sample a bear claw or two fresh out of the oven.  She's come out a couple of times to help us with both special events and our busy farmers' market season.  We must be doing something right if she keeps coming back.

Fred the starter has come of age, and I've been baking sourdough pretty much weekly. This is a Norwich sourdough with the loaves retarded overnight. I got more oven spring than usual (without retarding); want to try it a couple more times to see if it consistently produces this result.

After some successfully delicious baking sessions...

Spinach Cheese Boule - made wonderful sandwich bread

Pain de Provence - absolutely amazing!!!  SO good as toast! (but, yes, I really need to work on my scoring, not just my usual complete degassing of a bread as I attempt to slice...)

My husband woke up Saturday morning to an early morning show featuring the best doughnuts in the country.  So he announces he wants doughnuts for breakfast.  Unfortunately, doughnuts are not like pancakes or waffles that you can just whip up without notice.  He had to settle for sourdough (from starter scraps) waffles with fresh raspberries and cream and of course, bacon.  And then I got off to starting the doughnuts for next day's breakfast.

There has been quite a bit of discussion on TFL regarding cold retardation of late. This is a recurring issue, as a site search on “retardation” will reveal. My overall conclusion has to be that, particularly for sourdough breads, there is no hard and fast rule. This is not surprising, since review of several highly-regarding bread books reveals considerable variation in how this subject is approached.

I needed to bake something for a neighborhood picnic today and in my trusty notebook I found the recipe for this cardamom braid. I thought it was from somebody here at TFL but haven't been able to find the post. Just want to thank you, if you recognize the name, and to say the loaves are wonderful! It makes two braided loaves and the dough must be from Beatrice Ojakangas because it uses her no knead chilled overnight method. I brushed the braids with egg and milk wash and sprinkled raw sugar, and the great oven spring opened up the braids and made a neat pattern. Definitely a keeper, A.