Blog posts

    I wanted to make some good soft and flavorful potato bread and this formula ended up as close to what I imagined as possible.

It's very similar to store bought potato bread but much, much better.  The ricotta cheese combined with the sweet potatoes and red potatoes really gave the crumb a nice soft and moist texture which is perfect for this type of bread.

The crumb was not terribly open, but that's okay, since who wants your sandwich fillings pouring out anyway :).

Main ingredients: 100% Bread flour, tangzhong, oatmeal, carob, generic preferment.

I issued myself a challenge (posted here in the Challenge forum) to see what kind of fun I could have with a simple 123 method sourdough. In other words, 1 part fresh starter, 2 parts water (or other liquid) and 3 parts flour. Also, a customer had asked me to create a 'sweet' version of my Three Friends Levain (Tom[ato], Olive and Rosemary) that she could have with peanut butter and jam. So, a double challenge!

Not to be complete and comprehensive and certainly not to be pedantic, but I decided to list a set of my own do and don’t “baking rules”.  I expect no one to take any/some/all of these to heart or put into practice - least of all because I say I do them.  None of these are absolute, but in general, they serve as my personal list of commandments – at least around dough and baking.
  
We have, will develop and hopefully forever evolve our own individual set of rhythms and axioms for what works best for each of us.  There is probably no “one size fits all”.

It was a super busy weekend: I was also making a few other things besides Joze's cranberry tarragon bread...

Homemade taco styled by my younger son...

It's super delicious!

What a sweet man...

We put our hearts and souls in the dough....

My Lexi

This weekend's bake was a bread with honey in it. I decided to try to get a honey swirl in my bread by flattening the dough, smearing some honey on it and rolling it up. Since honey is 17% water, I thought I'd make a paste to equal the hydration of the dough.

These are my attempt at black rye rolls, again from Beth Hensperger's The Bread Bible.* I thought I wouldn't have enough rye flour but then I did -- phew!

I consider these rolls a success, cracks and all, for several reasons: 

First, this was only my second time working with rye flour, and I almost didn't have enough.