Blog posts

I want to purchase Brotforms and/or Bannetons and need some advice.

Lined or unlined, that is the question ? I'd hoped to stop at that one question, since I could use the Shakespeare ending, I will anyway :)

I want to get one round and one oval, what sizes should they be ?

There were no loaves in my previous blog post, so I guess it's time to make things right again.

The Roscón de Reyes is the traditional breakfast in Spain for the Epiphany day. It's also found in many Latin American countries and it's very similar to the Gâteau des Rois from the Provence.

I don't have a mixer, and don't really miss it... except when I make this bread. Kneading this dough is hard work, by far the hardest of all the doughs I make.

Fortunately, it's the traditional breakfast for the Epiphany day, and not the traditional breakfast for Saturdays :-)

Welcome to my second blog.

I have posted some details below regarding production of English Hot Cross Buns.

HOT CROSS BUNS

Makes: a, 45 buns @ 65g each; b, 12 buns @ 80g each

Hi All,

I just wanted to share with you my final bakes of 2009.  I was unable to post them earlier as I went to Japan for Christmas and New Years...  This was a year of much improvement for me, perfecting my version of baguettes, getting the hang of sourdough, refrigerated bulk fermentation, baking very large loaves, making pizza dough, and kneading large quantities (7-8kg) of dough by hand successfully.

Wishing all of you much baking success in 2010.  Now I'm off to do my first bake of the 2010.

Cheers,

Tim

So here we are...baking again. Thank God. Seriously. Grocery store bread really does suck. Eating that crap through my entire pregnancy almost killed me. Since the bouncing baby boy is now sleeping a lot better than before, baking once again commences.

This was a riff on Eric's Fave Rye. I forgot the sugar and caraway so it isn't really right. I plan on making it again.

My daughter has had a Bun in the Oven for the last nine months, this morning he was done.

My new grandson,

As the elderly grandfather in Moonstruck exclaimed "I'm so confused" pretty much sums up how I feel right now about sourdough starters and levain....

The heart of the question is, what really is levain?   I have read many comments through-out this site that claim starter and levain is the same thing. 

If that is the case, then can someone explain a recipe that calls for levain (1:3:4 - S:W:F) 100 gms or 20%????? 

This morning I baked a variation of Anis Bouabsa baguettes. The changes are minor: 72% hydration vs. 75%; I bulk fermented the dough at 55°F vs. 41°F for the prescribed 21 hours; and I added distatic malt powder. Otherwise, my formula and applied techniques were essentially the same as those in the Anis Bouabsa's Baguettes thread. The changes were made for the following reasons. I don't trust my skills yet with a 75% hydration dough. I'm sneaking up on it. Over the weekend I made a 70% hydration sourdough (or pain au levain), and today's baguettes.

Thiézac, a village 30 km from Aurillac (260 km north-east of Toulouse, France) has a reputation of [color=brown][b]pure rye bread[/b][/color].  Just the sound of it is beautiful to me.