Blog posts

I recently returned from my 3rd trip to China for work this year and the first bread I attempted to make was this one.  I think I must have been suffering from a bad case of jet lag since I ended up with a puddle of cherry cheese which resembled a flat bread.  I like to work with wet dough but I went overboard on this attempt and didn't take the extra cherry juice from the cut up cherr

Holy crap! What a year so far!

So did I go to Madison to be a pastry chef? Or did I stay in Michigan and start bread baking at one the nations best bakeries?

...

My wife ran out of her Oroweat Whole Wheat bread yesterday so she asked for two pieces of bread for her bag lunch.  So I found some frozen Duram Atta SD for her we baked Mastaba Style here:

http://www.thefreshloaf.com/node/29145/sourdough-duram-atta-bread-%E2%80%93-pharaoh%E2%80%99s-mastaba-style

My wife loves focaccia. One of her favorite snacks is a naked piece of focaccia topped only with its pre-bake sprinkling of coarse sea salt.  We've been making focaccia for about a decade, using a bread machine recipe, and our Zo on dough cycle. Once fermented, I'd stretch the dough onto a half-sheet pan, and bake it in the oven. Here's a link to a focaccia bake I posted in the first month after I'd joined TFL.

Hello All,

I began writing this account travelling back to the UK, as follows:

Monday 21st August 2012; 14:32, UK time.

Last Friday I finally returned from my latest trip to China and was eager to try my hand at a rye bread after reading about some interesting ones on The Fresh Loaf.  I wanted to make one utilizing a Yeast Water starter per my baking friend DA Brownman who recently baked a master piece using a combination of a Yeast Water starter and traditional SD starter.

I've been back from a week's vacation in lovely cool Aspen and just getting things caught up.

The day before I left.  I got a sudden urge to bake in my wfo.  I don't know what brings on these urges, I'm sure there is some disfunctional reason, maybe fear of not being able to bake for a whole long week.

Update:  The round boule was wrapped in parchment and a towel for 30 hours to see what difference it might make.  It cut much cleaner and tasted twice as sour.  A quartered  pix and another one with one of the quarters sliced.

Hey all,

You haven't seen me here for the last 5 month because I don't like baking or bloging anymore, no the opposite is the case. I can't wait till end of October to be back in my own kitchen and have again the time to bake and follow the Fresh Loaf. If you are wondering what I was doing during this time, klick and have a look:

www.campingchicago.com

Happy baking

Thomas

Folding process is always to feel whenever novelty. Instantaneously to increased durability, hand feel, that is the magic seems as if. But why did was just folding, increased durability for any reason?