Blog posts

I have always been a fan of Cyril Hitz's Focaccia.  It makes a full half sheet pan of a nice, thick focaccia.  

I like it sliced diagonally to use for sandwiches, one of the reason's I chose to bake it today.  

I also roasted a leg of lamb for tonights dinner and tomorrow's sandwiches. 

Everything was cooked in my wfo, except the cherrry pie.  I baked it in my just cleaned ovens.  No mess, I always use a pizza pan for a liner for those bubbly cherry pies.

After Easter extravaganza of hot cross buns, marzipans & lamb roast, it is time to at least make an effort to eat less heavy stuff. Which bread to start the new week? I remembered this recently revived post on flaxseed bread  : http://www.thefreshloaf.com/recipes/flaxseedwheatbread

I've been learning and lurking on the site for about a year now and have learned so much from all of you!  Thank you!

Here are pictures of the latest bread I've made, a long fermentation wholewheat-rye sourdough.

Here is the crumb shot:

The wife wanted a EM with a looser crumb than the Whole Wheat ones I make. So, I made a strait white flour sourdough and proofed it overnight. In the morning I put the tray on the counter and let it warm up and rise just a bit more. I was lazy and did not make some clarrified butter (gee) so they are little scorched in spots, not bad though. I fork split them after they cooled. Ready for butter and jam in the morning.

Cheers,

Wingnut

Sometimes you pause and wonder why it took so long to do some things.

In the last week, I finally gathered some important tools that for no reason other than being busy and perhaps lazy, completed my home bread baking needs.

I had been struggling with scoring, more specifically the lack of blooming and ears.  With some help from David Snyder and these new tools, it looks like I have finally overcome these issues.

These are the three items I picked up.

The past 2 years we have been making an Easter Babka and this year the GMA’s decided to make it their Easter Bake (along with Hot Cross Buns), so naturally, we had to join them  for the Babka Rhamma Dhamma.  Ca't wat to see their Easter Babka Bakes!

This bread of gorgeousness is from Rome....

Happy eating!! Errr easter:)

Pizza di Pasqua is common throughout parts of Italy, each region having their own special way of making Easter bread, often with different names.

So the last you heard, I was picking up my trailer and just about to get the show on the road.  Well, I haven't quite been 'on the road' baking yet, but I have been using the trailer as an 'at home' bakery in my warehouse/home.  I've sold at the last three Bozeman Winter Farmers' Markets, plus had a couple of other gigs this week.  Below are a few photos to give you a timeline of what's been going on here in Belgrade/Bozeman:

On and off, I have been working on baguette.

I only bake one small size each time, so my familly won't get tired of eating them ('-'*)

They are all 30% poolish.

I still haven't gotten THE perfect one yet, but enjoy the little progress and findings everytime!

begin to get little edge on the coupe

After a short break from posting in my blog, I am back at the helm.

This weekend I thought I would try a seeded rye that, at first sight a while back, had me drooling since.  Breadsong's post of this bread inspired me to try, bake, devour.