Blog posts

Can you partially bake a sourdough baguette, then finish it at a later time of your choosing? That's what this experiment aims to find out. I made my standard dough which is based on Maggie Glezer’s Acme recipe, but substituting levain for yeast. Loaves went in the oven at 520 degrees, then steamed and lowered heat to 480 degrees. One loaf was removed at about 20 minutes, or as soon as it started to color (times are relative and will depend on your own oven); the second at about 30 minutes so it was brown but not dark; the third stayed in till 40 minutes for a full dark bake.

Hey guys, 

I wanted to experiment with other flavors so I accidentally made this delicious "baguette". I was actually just adding things as I was making the bread.

blended the banana with the water and added coco powder to it and then I was like let me mix some almond meal with my flour so I did. Then as I was stretching and folding I added some ground cardamom to the dough. the flavors of the bread went so great with Nutella.

I think this would be a great breakfast bread with some jam or butter or whatever sweet spreads you have. 

So with all the rave and some down time I thought I'd give this FreshLoaf classic a try.  I believe I followed David's (dmsnyder) most recent update which includes whole wheat.  I strayed from the procedure only in that I mixed the dough with my stand mixer opposed to by hand (slap and folds). I also used excess starter I had on hand which is of the sour variety and I think this may be a bit better with a less assertive levain.  But then again I prefer balance to overly sour white breads.  Some really love the sour punch.

Americans and Germans have a lot in common. One is their love for cheese cake. Though both pastries taste great, Käsekuchen is distinctly different from its US cousin.

Cheesecake crust is made with cookie crumbs, very practical, and a good recycling of even stale cookies. German Käsekuchen has a short crust, more fuss, but buttery decadence.

I made a special miche for holiday family celebrating. This is the 2nd miche I've ever done, and by far the biggest loaf I've ever made in my short six months of really diving into bread. I have a batch of Carl's 1847 starter that I've been feeding for a few months now. I keep it at 50% hydration in my fridge and feed it once or twice a week. The recipe I did is pretty easy:

1. Carve out 225g of the starter (50% hydration so 150g of flour, 75g of water) and drop it in the mixing bowl. 

2013 The Fresh Loaf Dabrownman’s Blog

1/4/2013 - Panettone - The Last Bake of 2012

1/4/2013 - New Year's Day Pizza and Banana Bread Cupcakes

1/5/2012 - Hanseata’s Sausage Filled Puff Pastry with Cheese

Just for giggles and pure laziness, I didn't knead the Japanese Milk Bread this time - just a few stretches and folds like it was an artisan bread.  The dough was sticky and I just placed it into a loaf pan for sandwich bread.  

The water roux (1 part flour to 5 parts water) was 20% of the total dough and I used all purpose unbleached flour instead of the usual bread flour.

flour              100%

Water             33%

Milk                33%

This pulla raised with both sweet and YW levains is a Christmas present for my friends who are having this 'orphan' for dinner tonight.

 I used Ibor's 3 strand octopus braid for the first time after watching his very skilled hands work several times on the excellent videos her has posted here:

http://myfoodaddress.blogspot.ca/

Well this braiding produced a much different loaf of pulla than I have ever baked and should make a fine Christmas gift!

After baking 80 dozen Christmas cookies, I switched to buttermilk rolls for my husband's potluck and some San Francisco sourdough bread for us and one loaf to my son-in-law, Paul.  Paul lives in Rio Rancho, NM so I'll be sending his loaf tomorrow via UPS. 

Wishing you all a very Merry Christmas and a Happy New Year!

Since we gave away the first fruit cake bake and didn’t even get to taste the SD Gold Rush variety, we had to make another Gold Rush variety - and make a few changes to it to make sure there weren’t any complaints that Lucy was baking the same thing all over again.  She hates playing with the same dough twice.