I have made a video demonstrating how to use a flipping board.
http://www.youtube.com/watch?v=caAif4A03Jk
Enjoy! David
We had one more batch of saved white Italian starter left over from the panettone bake which produced so much excess starter it is nearly obscene. It was built up over 3 stages and had been previously refrigerated for several days. We decided to do an Italian bread and was torn between an Altamura Pope’s Hat or the Chacon it eventually inspired.
Made a couple loaves yesterday and drank way to much coffee!!!
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My nostrils flared, vacuuming the air with rapid snorts.
"What's that smell?" I thought.
Convincing myself that my mind was playing tricks, I turned the knob of my kitchen sink and continued rinsing the dishes.
Ding!
Fifteen minutes had elapsed and my countertop oven had finished steaming. Wary of the hazards of hot water vapour, I slipped my arms into my long-sleeved oven mitts and removed the baking tray from the oven.
"Ahh dammit, I burnt the towel!"
My successful try for Anis Bouabsa's baguettes
In addition to Breadsong's post and Toad.de.b's post, I have a couple more loaves to add from Ken Forkish's Flour, Water, Salt, Yeast.
Desem bread is a favorite of mine, in no small part because I can only make it in the winter. But it's also beloved because it was one of the first sourdoughs I ever made, and because it comes from The Laurel's Kitchen Bread Book, a book that, though it is not without its flaws, is still a book that I love dearly and continue to bake from several times a month.
Sourdough with Green Olives and Lardons of Bacon
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This weeks bakes, adapted from Hamelman. Sort-of Vermont Sourdough and sort-of Five Grain Levain.
Think I have the slashing thing going now; thanks to all, especially dmsnyner.
