Blog posts

I've been experimenting with various method of making San Francisco Sourdough for some time now. Suas' SF Sourdough loaf came out pretty well. I baked it with steam instead of under a cloche and didn't get as much oven spring as I hoped for. This loaf underwent bulk fermentation on the counter and was proofed in the refrigerator. It isn't quite as sour as I would like. I achieve the degree of sourness I'm looking for only when I do both the bulk fermentation and proofing in the refrigerator.

My main motivation in making Pain de Beaucaire was that it could be completed in one day! I refreshed my starter early yesterday morning and made the levain for this bread from the discard. The bread took me only twelve hours to complete.

I broke off a piece of the finished loaf last night so I could taste it warm and was surprised by the prominent burst of sour on my upper palate.

The shock of retarded yeast fermentation has worn off. Like the afterglow of an especially buttery bread, it had washed over me and left me satisfied and looking to the future. I was filled with excitement and an ever ravenous attitude filled me as I looked for a way to implement what I had learned. From that point a passion for bread making filled me.

I've been rumaging arount this site a bit, read reviews of The Village Baker etc. I too, am trying to go back in time - pre Fleishmann's (1860's). Before instant and dry active yeast. I work with my own yeast cultures, but trust me, if something goes wrong, out comes the active dry. It is a wonderful failback.

I'm having problems with the milk bread recipe from Yippee. I don't know just how to convert the grams, etc. into ounces, pounds or cups. Please help as I have a couple of recipes I would like to try but am not sure of the amount of ingredients.  

Here are some of my recent loaves: This weekend I had a go at a Pain Meunier ("Miller's bread"), which is a great tasting wheat loaf. Apparently, this kind of bread was invented by boulangers as a way to thank their millers for reliable flour and grains. The whole wheat kernel is used in these recipes; in addition to wheat flours, cracked wheat, wheat germ and wheat bran are often added. The result is a wonderful, nutritious wheat loaf, with an appealing golden colour.

I am a retired engineer, a baker of bread, and brewer of beer. This blurb is narrowly focused on what I have learned about the setting of sponge for the baking of bread (updated 6.May.09).

I have a very large supply of Saccharomyces cerevisia, the species of yeast used for baking. It is a by product of my brewing of ales. I cannot match the expertise and baking skills I have observed on this forum; but, I can contribute in this fairly narrow aspect.

Last night I went to an event labelled "Artisan Bread" at the local grange, choosing this over an evening with Elizabeth George and a popular gardening writer. Imagine my disappointment when the "Artisan Bread" turned out to be the good old No Knead Bread! Especially when the speaker put her dough into a cold Pyrex casserole and assured us that it would not stick. In fact she had to cut it out of the bowl in chunks. The good news in all of this is that the room was packed and people got really excited at the thought of making bread themselves.

Hi

I am fairly new to bread baking and have tried a few methods of creating steam in my oven at bake time with varying success (mostly not) I have seen a steam oven but am not sure wether it will do the job. It is an AEG B9820. Does anyone out there have one of these ovens? Is it suitable steam baking etc? Any advice etc would be appreciated.

Regards

Mark

Little Yippees have had all these sandwich breads that I've been testing for weeks.  They are begging for a change.   Here it is, something different on the table for breakfast:

https://www.flickr.com/photos/33569048@N05/albums/72157617619002761/