Blog posts

I regularly use and SP5 Micro Spiral mixer, I've had good results with it, but as others have noted, for high hydration doughs - it's usually better to use the double hydration method.  I purchased mine from TMB Baking south of San Francisco and they are extremely helpful.  Although, it's often reported to be made by "Esmach" it's actually made by Avancini - an Italian cooking equipment manufacturer.  I recently had a chance to use a Haussler Alpha spiral mixer.  The mixer looks almost identical to the SP5, however, it has a tilting head and a removable bowl.

Every weekend I try to bake something.  I did Relay For Life last weekend so I didn't get a chance to get my hands on dough.  I made up for it this weekend though...  This weekend's bakes:

MIDDLE CLASS BRIOCHE KNOTS:

As kids, my siblings and I were never permitted to eat a hot cross bun before Good Friday (or an Easter egg before Easter Sunday, or meat on Good Friday). While formalised religion and I have parted ways, I've continued to observe the Easter culinary traditions I was brought up with. I think it's no bad thing to delay gratification with treats like hot cross buns. The building anticipation enhances the experience, and I suspect you savour them all the more for holding off. Anyway...

Time to begin another question for bread perfection improvement! By popular request/persuasion, I've decided to attempt a ciabatta quest, and leave off on perfecting crusty sourdough dinner rolls for another day.

For the next however-many-it-takes weeks, I will bake a batch of ciabatta dough, and post my results to this baker-blog. My goal: to reliably produce a ciabatta with a thin, crisp crust, open, moist crumb, delectable wheaty flavor, and which is tall enough to slice longitudinally for sandwiches.

Hello,
This bread is from Mr. Clayton's book, New Complete Book of Breads. Wanting to try something new for Easter,
this recipe sounded wonderful, with the fruit, nuts, rye and cardamom.

Originally, this was a comment in the thread:Levain as Desert

http://www.thefreshloaf.com/node/20693/culturing-growing-and-baking-range-wild-yeasts

However, I now find that I cannot find such "comments" very easily, and I just spent a too much time finding this, and another "comment", both of which should have been done as a blog, if for no other reason than to be able to reference them, when needed.

For some reason I've been daydreaming of raisin bread recently. In years gone by I've tinkered with various orange-raisin-oatmeal formulas but they always seemed too heavy, probably because I was including too much oatmeal.  My objective is to develop a bread formula that has not only the tartness of the juice but also the tang of the peel, rather like a marmalade, but also like raisin bread.

This is my account of my latest experiment, which I consider rather successful over all (although I did slip up a bit on the proofing time).

Here's my version of Hot Cross Buns, adapted from Ananda's Hot Cross Buns recipe ,  changed it to a chocolate version.  made with white and dark chocolates.

This was an interesting bake,  as I read the recipe wrongly and had to correct it,  at least it turned out to something edible and actually a soft bun that rose really nicely.

Buttermilk Hot Cross Buns        

I have had a lot of difficulty lately with hot cross buns. What an insane notion. A simple sweet bread, which I never normally have issues with, was driving me insane. I don't have a solution as to how or why. The yeast I'm using is completely fine in other recipes, and I'm quite a meticulous and careful baker most of time. And now it is Good Friday, and if there's any time in which I should make them properly, it's now.

The success was in the timing.