Blog posts

After about 22-23 hours in transit from Johannesburg, which includes a 4-hour layover in Atlanta, I arrived in Kansas City just after noon on Friday.  It's a wonderful thing.  And kinda weird at the same time.

No baking this weekend.  That will probably wait until next weekend.  Meanwhile, I've been keeping busy with things like buying a pickup, getting a new cell phone, catching up with friends and neighbors, revisiting some favorite restaurants, yard work, sleeping, etc.

Sütésre várva!

Kretaív kenyerek.

Dal titolo - 470°C la temperatura del forno il fase di riscaldamento.

[color=blue]From the title - 470°C (880°F) the oven preheating temperature.[/color]

I have been working on learning to mix, shape, ferment properly, boil and bake Bagels. Everyone in our household and all of my friends and neighbors likes these delicious breads and are happy I have taken up with this obsession.I have migrated to using Hamelman's formula for home bakers which makes 12-120 gram bagels. It's a very simple ingredient list, adding only malt powder to the basic 4. When I am making a batch destined for my In-Laws, I swap whole milk for 20% of the water to make the crumb softer. There are lots of bagel recipes out there.

I baked this yesterday - but we ate it today, so I hope that counts!

Another version of Jan Hedh's Lemon bread, with less lemon and added lemon thyme

Ingredients:
100g 100% white starter
180g durum flour
180g white strong flour
50g rye
130g water
100g cider
25g EVOO
8g salt
zest of half a lemon (would use more in future)
leaves from 6-8 sprigs lemon thyme (would use more in future)