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Baking on the road, part III

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Floydm on 30 Jan 2007 at 18:24
This was the best I could come up with: sourdough pan loaf A loaf of sourdough sandwich bread, slightly gummy and poorly shaped but edible. I am humbled. Baking on foreign soil is very difficult. Back to my home kitchen this weekend.

Baking on the road, part II

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Floydm on 28 Jan 2007 at 20:29
Hmmm... yes, well... baking on the road seemed like a good idea. My starter made it fine, but I guess I didn't really think about how many little things I take for granted in my home kitchen. Yes, I knew I was going to be without a baking stone or my lame, but those were the least of my problems. Not being able to find a warm enough spot in the house for the loaves to rise enough set me back a bit.

This week's baking: Pane Siciliano and 30% whole wheat Leonard Boule

mountaindog on 28 Jan 2007 at 10:59

This weekend I made the Thom Leonard boule again (actually 2 smaller boules), but this time made a darker loaf where 30% of the total flour was whole wheat and a little rye. I imagine this combo of flour is more in line with what a Poilane loaf is like. My husband called me from Paris the other day to report on the Poilane loaf he tasted while there, saying it was not really a dark whole wheat bread, rather the crumb was a medium to light color, with even, small to medium holes, not huge holes.

Baking on the road

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Floydm on 27 Jan 2007 at 20:12
We're housesitting for my parents up on Puget Sound for the next few days. Before leaving, I fed the pets, watered the plants, and, of course, fed the starter. While doing so it dawned on me that I could take a pinch along and try baking something up here; homemade sourdough would go great with the fresh seafood (like the clams we picked up on the way up). I figure if the pioneers could keep a starter culture alive for weeks on a wagon train, I could keep one alive for four hours on the interstate, eh? It'll be interesting to bake in another kitchen.

Cracked Wheat Loaf

Toast
Abigail on 27 Jan 2007 at 16:02
Yesterday I made Rose Beranbaum's Cracked Wheat Bread, everything went well until I slashed the risen loaf, which promptly subsided to half the size. I baked it and now I have another paving brick. What can I do to prevent this happening again.

Viva Italia!

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pmccool on 26 Jan 2007 at 18:46

Since we had a big Italian dinner lined up with friends last weekend, I volunteered to bring bread.  One, it gave me a chance to try the Italian Bread formula from BBA; two, I decided to take another crack at ciabatta, also from BBA; and three, these people love homemade bread.

The Italian bread was pretty straightforward--and delicious.  Here's a photo:

 

For my first blog entry ...

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gothicgirl on 26 Jan 2007 at 07:23

I tend to dive head first into projects that are of interest to me.  At the moment, and it should come as no surprise to anyone, my obsession is bread.

Now, we are not talking about the homogeneous loafs of bland white sandwich bread that line the shelves at the super-mega mart.  What we are talking about is the hand crafted, rustic loafs of bread with distinct flavor, crustiness and unique texture. 

Thom Leonard Country French Boule recipe

mountaindog on 24 Jan 2007 at 19:58

 Hole-y-ness:

I've been asked how I get the big holes, and how I fold. Whether you are working with a bread dough that uses commercial yeast, or with sourdough, the same principles seem to apply from what I've experienced. Obviously, there are others here more experienced in sourdough who may have different techniques. It depends on what works for you.

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