Blog posts

My effort to try finishing some of our massive bag of potatoes continues. This time I was hoping to use up 2 kg in one go.

I love potato and rosemary in bread (they're great as pizza topping as well). Potato gives tender and mild sweetness to the crumb. Rosemary gives fantastic aroma to the bread. The two work together perfectly.

I thought i'd share my piece of illustration on the Stretch and fold in the bowl technique:

Khalid 

100% Whole Wheat Bread from BBA

This was very easy and tastes better than your average sliced bread... It looks cool too!

Ingredients: (for white dough)

• 2 cups bread flour
• 1/4 teaspoon instant yeast
• 1 teaspoon salt
• 1 1/4 cups water

Ingredients: (for beet dough)

More experiments today.  I baked a Jewish-style rye bread for the first time and I riffed on Tartine’s Basic Country Bread.

The Rye and Wherefore

Victory is mine!  If you haven't been following my occasional series of posts, six months ago I set out to improve my baguette skills by making a batch Hamelman's "Baguettes with Poolish" every Saturday and blogging about it here.  I haven't been entirely rigorous about the blogging, but I've kept up the baking, skipping only one weekend in all that time.  Here's what I said I wanted to achieve in week 1:

In March I travelled.  A lot.  My best guess is about 10,000 miles.  And, of course, when I travel I search for good bread.