Blog posts

As those of you who have made San Joaquin Sourdough know, my procedure calls for a 21 hour cold retardation during bulk fermentation. The length of the cold retardation was taken from Anis Bouabsa via Jane Benoit (janedo on TFL). While I have often increased or decreased the 21 hours by 3 hours or so, I have been wary of a much longer time, because I feared proteolysis would result in unacceptable gluten degradation.

Today, I baked. I baked a no-knead loaf, a sourdough loaf, and batch of Hamelman's Cinnamon Raisin Oatmeal bread.

Something else exciting I worked on this weekend...

Hello everyone,

We visited Terra Breads recently and sampled their apple focaccia (loved it! – a really delicious, seasonal bread for fall).
A friend of mine and I were talking about salted caramel awhile ago...a flavor I adore.
Here is what I came up with, trying to re-create Terra Bread’s delicious apple focaccia, with salted caramel, 
here at home :^)

recent baking with home made fresh grape yeast...working well!

petit cheese bread, fig+bacon bread and ham-epi

tomato-basil focaccia

pumpkin filling bread

Weekend dawn has surrendered to lazy rain and on our kitchen counter French toast soaks as the remainder of the house sleeps. 

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Continuing our experiment with 1% SD seed and long counter top ferment and proofing we tried out several new ideas with this bake.  The average kitchen temperature over the 24 hours was 77 F degrees.