Blog posts

Hi everyone. Even though I have been baking, I haven’t posted in quite awhile. This semolina bread is from Jeffrey Hamelman’s Bread book. It uses a flying sponge which allows the baker to start and finish a bake all in one day. Great for the absentminded who forget to build a levain the night before! A flying sponge uses commercial yeast along with flour and water and ferments for about 75 minutes.

Today,   I made a tiny little leap to no where in particular by teaching a small class to make bagels.    Since people (including me) had limited time I did a few practice rounds, taking note of the times, so we could fit in everything, including a potluck lunch, into a 2 hour period.

The Bread Baker's Guild of America has a recommended format for publishing bread formulas.

You can find it here.

I'll post later on more functional aspects of the format.

My new 'Wellness Mat' I ordered it from Amazon.com.   OMG...why didn't I get one of these earlier.  I'm loving it.  They are expensive but sooo worth it...check out all the pluses on this mat.   I sometimes stand all day long in the kitchen.  What relief this mat provides.  I couldn't be more pleased.  I ordered the 2x6 and it lays across my sink and L shaped baking area perfect.  No more tired legs.

Sending this to Yeastspotting.

Index for my blog entries

I recently asked TFL how to score Richard Bertinet's Pain aux Olives to achieve the effect shown in his book, Dough: http://www.thefreshloaf.com/keyword/bread-scoring-score-richard-bertinet-pains-gourmands-2006-larousse-olive-bread

I made a version of it this weekend, and they were right: It's rolled and the scored on the vertical.