Blog posts

I keep my own blog with my sisters at www.threecleversisters.com, but as I have a question about this bread I figured I'd repost it here too!  I'm not sure if that's how TFL community works/if others do this as well?  Do people keep parallel blogs around here?  I think my bread stuff is a little technical sometimes for the rest of my blog, though here probably pretty basic stuff ;-)  All in the name of better bread, right? 

Hello

I just wanted to show you something that i started to make as a treat on parties buffets....It is a soft sandwich bread dough but i baked it in a big "ghee tin" then sliced it and cut each slice in four or even eight portions and started to fill it with whatever sandwich filling.

Actually, it's 2 seeds and a nut, but the name is unwieldy enough as it is. 

Digging through my freezer again... I found my mix of pumpkin seeds, sunflower seeds, and crushed walnuts.  I couldn't resist throwing some in the bread, maybe it's the first hint of autumn in the air.

Hi All,

Just wanted to share with you some rustic baguettes au levain that I made this morning...  I'll work on posting the recipe a little later...  Enjoy!

Tim

Hey All,

Just wanted to share with you a loaf that I made for my friend Frankie.  Hopefully he will send me some nice crumbshots next week that I can post...  Enjoy!

Tim

Oh, not to TFL.

It was only a week ago that I bid farewell to Okinawa and "my" Marines.  Yes, I was working with the Marines - other details must remain fuzzy, but this one is pretty much out in the open now. It still cuts a little too close to the bone to think about those fine young men and women each one ready and willing to fight "in every clime and place where (they) can take a gun."  War is a terrible thing - but the dedication of these Marines is something for which all US citizens should be grateful.

Hi all,

After a great laptop-and-internet-free vacation the last couple of weeks, I've now pulled my starter out of its refrigerator retirement and given it a couple of feedings to get it back to its former self. The first couple of loaves I've baked after coming back, have been some pain au levains with toasted seeds. This bread is based on my pain au levain formula with slightly increased whole-flour amount, and roughly 7.5% - 10% toasted seeds. You'll find a copy of the formula here (written for 7.5% toasted seeds).

Today's bread was Dutch Crunch. I had never heard of it before and although I've only been baking bread for about 2 to 3 months now, it was pretty simple. Unfortunately, with a late start, the bread came out of the oven after everyone was in bed. (They went to bed early - not that I bake at ungodly hours). It's such a bummer when you can't have *someone* enjoy your bread as soon as it's ready or at least the same day. Oh well, I enjoyed it immensely...crunchy and slightly sweet crust, soft and fluffy crumb. So good.

I'm excited to have this book. I see so many on TFL using it. This seems to be a popular bread so I thought I would give it a go.

Used the book instructions to the letter except I mixed by hand, which I will say, was quite the task with this dough.

I'm happy with the bread out of the oven and it smells as good or better than any bread I have baked. Be back with a crumb and taste update after a bit.

I needed cracked rye berries to do my first bake from "Bread" by Jeffrey Hammelmann. All I could find were whole berries so here's what I did. First I froze the berries for about an hour, then a bit at a time, pulsed them in a coffee grinder, ran them through a strainer and kept saving the big pieces.

Made a big mess also. Got my version of cracked rye berry.