Blog posts

  I wanted to thank Syd who gave me good information to shape a boule. I have had a trouble with it.

Syd's comment here : http://www.thefreshloaf.com/node/23590/pane-con-semola-rimacinata-di-grano-duro#comment-170093

I made Susan's Norwish Sourdough with raisin yeast water.  I wanted to use multi-build levain to get close to sourdough crumb, but I was really motivated to practice shaping a boule..

To try to document dough development of a lean dough, I created a video of mixing some lean, 59% hydration dough in my KitchenAid 5qt mixer at speed #2 (the 2nd click). 

http://www.youtube.com/watch?v=jBZFYzeK1Vo

Hello, I tried making Chive Blossom Bread this week.
A lucky venture to the local mill yielded a new-to-me flour product: purple wheat flour (sold as Anthograin).
Purple chive blossoms and purple flour are combined in this bread, with no resulting purple color in the finished bread whatsoever :^)

The baked breads (I tried scoring chives on one loaf and stencilled chives on another; the loaves at the front were scored to make them look like chive blossoms (the little one was snipped with scissors) – didn’t really turn out like I’d hoped!):

The LA Times is running a monthly Master Class series with this month featuring Nancy Silverton, a video, and her formula for basic focaccia dough along with savory recipes.  Great opportunity to watch a "Master Chef" in action:

We recently got very lucky and were able to buy a flat of the best peaches we have ever had. These peaches, just picked, ripened on the tree, are pure peachy goodness. At the same time, I’ve been experimenting with water/fruit fed yeast in bread baking. As a result of this experimentation I’ve discovered that it is next to impossible to get any fruit flavor from Yeast Water to be present in any baked bread. The water from the fruited yeast is just too subtle. Yes, the fruited yeast water has a nice effect on the crust (crunchy), crumb (moist and tender) and on the color (esp.

I came across the famous Tartine Morning Buns when I was searching for croissant images of Tartine Bakery (as I was on my mission to perfect the croissant making, I figured I should look up to the best:))

I just thought I would share a little video a friend of mine did for a class project.  This is my Bakery out of the basement of my home.  Please note, I am a BAKER not an ACTOR!

http://youtu.be/SIk5_MsYuac