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Eliopsomo - Greek Olive Bread

dolfs on 30 Sep 2008 at 01:27

A party with neighbors brought some new inspiration to bake something different. From the book "Savory Baking from the Mediterranean" (Anissa Helou) I picked the recipe for Eliopsomo, or Greek olive bread. The book does not specify baker's percentages or weights, but I used my Dough Calculator to compute those. The conversion for spinach, herbs and olives are guesses and probably not exactly what the author intended. Nevertheless, I doubled the recipe and made two loaves.

Coming out of retirement

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nbicomputers on 29 Sep 2008 at 20:36

With Christmas and Thanksgiving right around the corner I thought I would start this blog to let everybody on this site know what an old retired Baker with over 25 years experience in the baking industry does for the holidays.  Well this year I'm going to do pretty much the same thing that I do every year which is come out of retirement.  Even though there are only three people in the house my wife my son and myself my home turns into a small commercial bakery.  I literally produce enough products to feed my entire apartment building.  Being that you can only produc

It's been a while

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scubabbl on 29 Sep 2008 at 13:52

It's been a while... I have not written anything for a while, or baked anything for a while. It was a combination of work, and also a certain level of frustration with making bread by hand.

Suas'a Baguettes

ehanner on 28 Sep 2008 at 22:06

Suas Baguette
Suas Baguette

I thought I would try the formula and method pointed out by SteveB last week for Michel Suas's Baguette. You can see the original post from Steve here. The images of how to shape a baguette were I thought unusual since it requires degassing, flattening and rolling out for the length. Not the gentle handling I strive for.

Motherdough batard (mini)

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Eli on 28 Sep 2008 at 20:40

I have been busy with everything but  baking. So last night I started refreshing my motherdough from the fridge. It sits there paitienly and I eventually get around to it once every two weeks. I decided to use it insted of my counter-intelligent sourdough starter I keep for weekly baking at 166%.

I tore off about 50 grams of motherdough. I used a simple formula of ( I made a really small amount) Which is a variation from Janedo's Monge recipe which I have come to love. Thanks Jane!!

250 grams Hi Gluten Flour

175 grams of water

50  grams motherdough

15 minutes of fame at last

ejm on 28 Sep 2008 at 11:17
In August, I received an email from Hayley Mick asking if I would do a telephone interview about how "rising food prices (particularly when it comes to grains, flour etc) are affecting bakers" and whether "it put a damper on [my] productivity". She said she had found me through The Fresh Loaf.

Poolish baguettes and a flying sourdough round

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JMonkey on 28 Sep 2008 at 00:10
It's been a while since I posted, mainly due to ramped up work and family obligations, but I've not stopped baking. And, despite the fact that both of these breads are white, the vast majority of my baking is still 100% whole grain.

But, dangit, white bread -- I just can't quit ya.

I was particularly pleased with the poolish demi-baguettes that I made for dinner last night. I had my first acorn squash of the season, and had made a soup with it. For some reason, poolish baguettes seemed just the right accompaniment.

Rye Loaf 6

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Anonymous on 26 Sep 2008 at 05:41

Well, I took all of your comments with me to the kitchen, and turned out the loaves you see below: 

Not too dissimilar from my previous attempt, however I did note some differences:

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