Blog posts

This is my first atempt to bake a 66% rye bread. I don't know if it looks as it should, but it was incredible good! Sweet, not too sour, nice crumb texture, I enjoyed eating this bread, plain, or toast, with goat cheese or salmon.

My daughter requested challah with raisins, so I decided to make a 2+ kg batch to have enough for us, her and to give away.

This is my second try at baguettes, my first was unworthy of a blog, it was overmixed, shaping was lousy, and crust and color were lacking. Now that iam getting the hang of it, i really love Poolish baguettes. The nutty fragrance of a poolish is indeed intoxicating.

My last week at work brfore going on leave rolled around and i decided to make a batch of bread and give my starter to someone that i hope to be able to trust looking after it, i chose someone who loves my bread and has promised to look after it in the manner that it has been accustomed.

Hello,
I first tasted Pan de Cioccolate, an amazing bread!, when it was served to students at SFBI's weekend Baguette workshop last October. I was so happy to see that bread again, when attending my recent class there :^)
The formula for this bread is in Advanced Bread and Pastry, so today I gave it a go.
My husband loves it too, and upon tasting it, requested that I bake it for his birthday and stick a candle in it! :^)

We took a little driving holiday down to San Francisco, and stopped at some really nice bakeries while we were away.
I took some pictures! Couldn't resist!:

Pearl Bakery in Portland, OR (large pugliese!):
 

It's much nicer to live with my wife, along with San Joaquin Sourdough, than alone. And if there is any bread that makes her happier than San Joaquin Sourdough, it's the Cinnamon-Raisin-Walnut Bread from BBA. So I baked some today.