Blog posts

Today, I baked 2 loaves of New York Deli Onion Sourdough Rye from The Bread Baker's Apprentice.  They look ALOT better than the previous attempt.  It's amazing what can happen when you watch the bread and make sure it doesn't overproof.  I'm still getting used to my make-shift microwave proof box.  The temp in there is about 80F so proofing loaves goes really fast.  I also reduced the amount of yeast in the bread to 1 1/2 tsp. instead of 2 tsp.

I know this is off topic, but we're so pleased with the results, just had to post it.

The old stove never failed to deliver, but it was time to go

typical between-times mess

Finished. The stove is a dual-fuel Electrolux Icon

Yeast water + Water wheel + Buns = Yeast water wheel buns (I hope my math checks out)

Incubated for over two weeks, the yellow hued liquid bubbled and frothed, wafting a mild but sweet aroma. It was time, I thought. Time to test my very first yeast water---a culture of microbes created and substained by only three ingredients: mineral water, honey, and loose tea leaves.

I do not remember seeing any posts to the well-written and illustrated emagazine BREAD written by a Finnish enthusiast, Jarkko Laine. Volume 4 has just been issued and you can access it -as well as the three previous volumes at his website: wwwinsanelyinterested.com

Enjoy!

Mmmmm. Very, very morrish.

delicious cornbread

Don’t like to blow my own trumpet but this far exceeded my expectations.

I have never warmed to the idea of cornbread, even though I like corn.

This is really tasty, you could eat it alone with a nice salad.

I slightly rewarmed it today and had it as my lunch with a salsa type salad….Scrummy:)

In the better late than never category, I baked my first ever stollen tonight using Peter Reinhart's recipe in The Bread Baker's Apprentice.  I made up some of my own almond paste, using ground almonds, confectioner's sugar and Karo light syrup.  I am resisting the urge to sample this until Christmas. 

Well this was supposed to be rolls and not a miche, but when mixing up this concoction it ended up very wet.  I was just going to make a simple potato bread but after I accidentally dropped the container of ricotta cheese out of the refrigerator and onto the floor where it proceeded to crack open I figured I might as well add it to the cauldron.

Hello,

I decided to try making onion rolls, and of course the first thing I usually do when trying something new, is search TFL.   This isn't an exact replica but there are several wonderful onion roll recipes and ideas here http://www.thefreshloaf.com/recipes/normsonionrolls

Sending this toYeastspotting.
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Golden, fragrant, delicious, pretty crust, holey crumb, what's better than these pumpkin laminated sandwich loaves as festive holiday gifts? Ok, maybe sourdough panettones are as good, but these come close.

Not much substance in this post. I got a new 8 inch brioche mold in the mail and decided to make a gigantic brioche a tete, along with two small ones. The photo below is kind of cute because it looks like the big brioche is cuddling against the little brioche. Please excuse the obvious technical flaws. The tete was too large - it's 200 grams of dough vs. 400 grams for the body. Next time I'll scale it down to 150 for the tete and 450 for the body. Anyway, I hope you enjoy this entirely inconsequential photo!