Blog posts

This is Flax seed bread from Hamelman's "BREAD", i baked two days back. It is a 60% Rye bread with soaked flaxseeds. I used Wholegrain Rye in the Rye sour instead of the medium Rye called for. I also adhered to Hamelman's recipe and procedures, including the addition of 1.5 tsp of instant yeast in the final dough.

Last week, Charlie came from Bowling Green, Ohio to hone his baking skills during a one-week internship at the Back Home Bakery.  Despite the initial butterflies, Charlie quickly adapted to the bakery hours and work schedule improving his dough handling skills throughout the week.  Below are some of the highlights from the week.

Thanks for the hard work, and I hope your family gets to enjoy some of the bread/pastries you learned to make during your internship.

-Mark
http://TheBackHomeBakery.com

Michelle came to the Back Home Bakery from Vancouver, BC last month for one week of bread baking and pastry making.  Like most visiting interns who specialize in rustic breads, Michelle quickly added an introduction to laminated doughs to her repertoire.  She used her meticulous nature and detail oriented hand-skills to create picture perfect Apfelstrudels, Spinach Puffs and Cheese Danish too.  I think her favorite breads to shape were the Buckwheat Flax loaves we make into boules. 

Greetings fellow bread bakers and bread lovers,

I have been thinking all morning about what led me to bake bread, and I think it might be fun to share some stories and experiences about how we all came to this really rewarding activity.  I think we all come to breads in a very personal and meaningful way, and I'd like to hear from you what it was like. 

Here's the link to my blog where this post is hosted.  Hope you don't mind my attempts at MS Paint illustration!  Be kind--all I have is a touchpad!

We had a bleary eyed start to Saturday after a late evening celebrating my birthday. A dinner out with friends at a fantastic bistro www.confit.com.au

Taste sensation of the night was baked fresh dates stuffed with gorgonzola, mixed cress salad, pedro ximinez dressing…OMG!!!

Anyway … bleary eyed today.

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Baked a version of Lumos' Swiss/Bernese Oberland today. I think hydration was a little too high, and gluten not developed enough. Still happy with my progress. And tastes great!

2.5 hrs w/ 2 S&F bulk ferment

14 hr cold retard

3 hr final proof

20 minutes in combo cooker in non-preheated 550F oven. Uncovered and cooked 35 minutes at 475F.

And it's already gone for lunch! 

I have been thinking a lot about dough strength lately because of the difficulty I've had baking with durum flour.    I saw a great article on dough strength referenced in an old TFL post.

Whenever I make bread I leave some in the fridge for frying.  Sometime over the past several months I forgot it and it started to bubble and smell a bit sour...I added it to my bread and  now I always leave some of my bread as a starter for the next batch....And the bread is amazing fried in a cast iron pan with a bit of butter, and split and more added.  I actually use Becel...good as butter.  I like to think this type of sourdough with yeast added to every new batch has the same health benefits as regular sourdough which I gave up on.