Blog posts

This is a formula from “Bread” by Jeffrey Hamelman, a lot of people have made it with good results. I won't duplicate the formula here, see this link for a scaled down version, or better yet, get the book. A few notes:

1 I made the full recipe, got 2 huge 1.5lb breads;

I'm not too picky about flour. In general, I pick the lowest cost unbleached bread flour I can find (for what it's worth, this is almost always White Lilly High Protein Bread Flour, which runs about $0.50/pound). If I can find King Arthur Flour for a reasonable price, I will buy it. In my area, most stores have it for around $0.80/pound -- not too shabby.

Hello,

I must be a glutton for punishment.  After six months of trying to improve my baguette making skills, I'm already raring to head off on a new "quest" after just one weekend of "free" baking.  However, I can't decide between two possible quests, and I'm looking for some advice.  Also, much like with Saturday Baguettes, I'll be posting my results regularly as a commitment mechanism, so if there are folks out there who would be more interested in reading about one or the other, that's important to me too.

Early Summer Baking:

Pain de Campagne with Mixed Leavens and Borodinsky in a Banneton

Apple Breakfast Cake

Austrian Easter bread, farmer's recipe

It is that time of the year again, where I can't wait for the taste of sweet bread with smoked meats, hardboiled eggs and

freshly grated horseraddish. It is very traditional to eat this kind of bread for the Easter holidays, some even put raisins

in it and there is a much softer almost no crumb version out there. Oddly everyone seems to fancy the contrast of

meat/radish/horseradish on a very sweet bread, but only for the holidays. It is a tradition,what can I say. My mom

Somehow, durum flour eluded me. I thought that fine semolina was durum flour (given that they're both comes from durum wheat). I thought durum flour was called fine semolina in Australia. 

Dude, where's my bread?! Quite a few people have asked me whether my 36 hour soudough baguette dough can be used for other breads, of coure! The most natural vaiation is of course ciabatta, another hole-y bread. I again used a mixture of rye starter and white starter (something about this combo makes the flavor better), and raised the hydration to 85% (10% rye in the dough, so it's probably similar to a 82% hydration white dough).

AP flour, 425g