Blog posts

12 September, 2014

 One of the attractions of Ken Forkish's Flour Water Salt Yeast bread baking book is that a concerted study of it will teach you how the important variables of ingredients, time and temperature can be manipulated to produce different flavor profiles and how, keeping most methods constant, you can develop procedures that accommodate to your own schedule and still produce a variety of outstanding breads.

Back in the UK, and it's great to be baking again.

I was pleased with the crumb on the classic sourdough I made today.  My husband liked the crust as well.

I just couldn't help myself. I really wanted to bake, so I decided to make some no-knead bread; something that would be doable during a school day, even if it meant using commercial yeast. I must say, I was quite happy with the results, and it made a delicious loaf to have for dinner. 

We were out of town for a few days and came back to a 100 year floods.  The normal rout we take to our house was closed so we had to go around and come in the back way.  The reason the road was flooded was the 5’ of rain we got in one day when we only get 7” a year.

Lately, when I give someone a loaf of bread, they hand me a bag of freshly picked apples in exchange.  Not one for standing over a hot stove making applesauce I have been transforming and preparing them for their next destination by baking them into my breads.

Hi all, yesterday we make our fruitcakes, so we would have plenty of time to snocker them up for the Christmas Dinner. We used a great recipe that we tested when Helen and I surprised Barbra on her birthday almost a whole year ago... we made our yearly fruitcakes there with her in October.  This year we started a bit earlier and baked together via cyber/text.  Admittedly, in person was more fun!!!  But these all came out great by anyone's standards I am sure.

Hello,

I’ve returned from our more than two months away from home and from our oven, but made good on a promise to a distant acquaintance.  I said that I would try to create a video of the making of the Bouabsa baguette for her, and I did.  As my first baking “project” since returning home.

Let me count the GREEDY ways…

BUNS, BUNS, BUNS…

I challenge you to make all the buns in this post!!

Go on !

Are you baker or mouse???

Bun or no bun?

Greedy or not???

Wholemeal with 20% sourdough (2 feeds 8h/16h)

30% wholemeal stone grind

70% hydration

baked on stone

PAPOULA BAKEHOUSE

SÃO PAULO/ BRASIL

www.facebook.com/papoulabakehouse

instagram @papoulabakehouse

If you haven't figured it out by now that I kind of love this whole porridge bread thing than now you finally know :).

I just finished off my last Durum Semolina with Ricotta Porridge bread and wanted to change things up a bit and add more whole grains.  This one has plenty of whole grain goodness added to the KAF French style flour including fresh rye flour, fresh spelt flour and fresh whole wheat flour along with a nice mixed grain porridge.