Blog posts

I am still trying to get my retarding times sorted in the new wine cooler. So yesterday evening I did a not very scientific experiment and put it in the wine cooler at 6C for 5 hours....I have found that the dough takes quite a while to 'cool' down and when I took dough temp after 5 hours it was 9C before baking...

Took the loaf to a barbecue today and thankfully people know me when they saw my reaction once someone cut the loaf!  It must have been the Disco light that did it in the wine cooler!

After baking a loaf of yellow bread, it makes total sense to attempt creating orange bread next, right? This might sound odd at the beginning: mangoes, carrots, coconuts, oranges, ginger and coriander with… pancetta? But not so much if you think about how heavenly a combo prosciutto and peaches (or melons) make.

Vibrant Orange Sourdough with Pancetta

Hello all,

I am hoping someone on this forum can lead me in the right direction.  I know that there are differences in milling between French and American flours.  I have my own home mill (a Nutrimill classic) and I would like to create French type flours at home.  I understand there are differences in humidity, ash content, malt and types of wheat but can't seem to find much guidance for the home mill.  Any suggestions?

Thank you!

Bereit sind, arbeiten Sie hart und Opfern Sie viel Auswuchs Sauerteigbrot

Yes, this is a remake of a bread that we really liked 3 years ago, Just click on the title……the ever popular - Willing to work hard and sacrifice much, sprouted, sourdough bread.  We were taken back when Lucy learned that a robot companion named Cimon (sounds like the real Simon) was blasted off the earth to the Space Station.

Latest bake..used clay clouche.Really great oven spring and ears

I married into an immigrant family from the Czech Republic.  When they bought cumin seeds in Canada, they were horrified to find that they weren’t buying their beloved “Kmin”, caraway.  These look alike, and are closely related in the plant world, but are vastly different in taste.  

Toasting the seeds, then crushing was new to me, and great to learn.  I convinced our local library to purchase “The Rye Baker”. Check out this recipe on page 290. 

Another one of my not-so-successful bakes aesthetically but the flavor is so good.

I wanted to put this  where I could lose it and possibly find it again using search for Glazing or Primer

Here is the Rose Levy Beranbaum’s take on brushing on a crust

is and has a hard time finding 100% whole grain recipes.  SOI though we should post our favorites from TFL that we have made over the years right here for her.   Lucy thought we would start it off with a more difficult one but one that tastes fantastic.

Does anyone know of a brioche dough--middle class variety--made with a pate fermente? I'm sorry if this isn't the correct protocol. I imagine there is...it makes great sense. I just need specifics being a complete novice myself. Thanks in advance. Joshua Murphy