Blog posts

  I baked these rolls using a recipe from a book published in 1918 and meant to help in the conservation of wheat flour. It has many interesting recipes using other grains such as corn, buckwheat, etc. and the recipes that I tried all turned out beautifully. These rolls contain a minimal amount of sugar and butter and taste great.I made them for bread baking day #12.

Ingredients

i fired up the mud oven on thursday, and had a hectic evening of trying to time everything correctly.

i made pizza, brussel sprouts with garlic, onions and breadcrumbs, sourdough rye, french bread, and roasted corn, sweet potatoes and garlic.

as you can see, i overproofed the french bread, but the sourdough came out perfect, with a great oven spring. i soaked my door a second time before the bread to increase the amout of steam in the oven, and it really seemed to work.

Lest anyone who reads my posts think I know what I'm doing, I've decided to post my latest adventure as an illustration to the contrary.

The story of how the tandoor got into my back yard is one for which the world is not prepared, but it is there, the weather is too hot to turn on the oven, and I thought to myself “Well, this is a good time to learn to make naan.”

The first step is getting the right tools.  After watching and watching the YouTube video of a chef making naan, I decided that the little tool seemed pretty handy.

English Muffins

If anyone is interested, King Arthur has marked their videos/DVDs 1/3 off.  There are some very good instructional videos/DVDs available from their site and you can't beat their marked down prices.  A while back I purchased two DVDs; The Baker's Forum - Artisan Breads with Michael Jubinsky and the Ciril Hitz - Simplified Bread baking: Baguette to Pretzel.  They're very good for entry level home bakers and also good for experienced bakers, to brush up on techniques.  When I purchased the Artisan Bread DVD it was $15.00 and is now $9.99, etc.  Here's a link for anyone

As the bread bin seemed to empty this weekend I decided to make two loaves of sourdough, having eaten 100% rye and 60%WW bread for a couple of weeks I felt I wanted something a bit different, although last weekend I made a absolutley lovely toasted oat and honey bread. This weeks baking became a 35% WW 5% toasted oat dlour and the rest bread flour. I bulk fermented and also retarded the shaped loaves in my refrigerator until I had tome to bake them. The result was a lovely small loaf and a somewhat bigger boule with those small blisters that you get from refrigerator proofing.

My family has recently embarked on a "less-is more" natural style of living. We're trying to do more things ourselves instead of relying on commercial offerings. We're also trying to get rid of the plastic in our house, which is easier said than done! But baking things I usually buy ready-made at the store, I can do.