Blog posts

Some days you should just go back to bed and start over. I'm in the process of trying to make Hamelman's cinnamon oatmeal raisin bread (modified with sourdough starter). While building the final  dough I noted that the water on the scale seemed to be an enormous amount. So much so that I even grabbed another container, re-tared the scale and reweighed it. No, it seems to weigh out fine.

In order to participate in the Hamelman Challenge I have started this blog (I hope). U[ until today I was registered on TFL as caviar but today when I entered my user name and password I received the message  that it was not recognized. After several years as caviar with content still appearing here on content. Oh well I am now Truffles. I don't know what that will do to my user name of caviar on the Bread Challenge. I will try to change that so there can be no more no recognitions. Sorry to go on so long.

Hey All,

Just wanted to share with you my bake from last night.  I made this bread using white corn flour, freshly milled jasmine brown rice, and millet.  I may have overhydrated, but I think it turned out nicely.  Enjoy!

Tim

Ingredients:

700g AP

Recently posted the translation of the Austrian bread roll recipe I found here:http://www.thea.at/forum/showthread.php?t=9275 on the  German Broetchen Experiment forum topic:http://www.thefreshloaf.com/node/17626/german-brotchen-experiment

This is a Sandwitch bread i made (Not exactly Sandwich size) couple of days ago:

Recipe:

SOAKER:

500g Sifted Whole Wheat (high Extraction) Flour

350g Water

1/2 Tsp Sea Salt

BIGA :

500g All Purpose Flour

350g Water

1 Tsp Instant Yeast

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Hey All,

Just wanted to share with you my Granola Boule from my bake on 5/3/10.  It turned out better than expected.  Enjoy!

Tim

Ingredients:

350g AP

150g WW

150g Firm SD Starter at 60% Hydration

450g Water

120g Raisins

100g Granola

My MIL was visiting from China for a few weeks. Her teeth aren't the greatest, and like most Chinese natives, she prefers softer, richer breads, so I have been making mostly enriched breads lately. This Brioche dough is from the book "Tartine", from the bakery of the same name. Brioche is so versatile, one batch of dough was enough to make: Brioche Nanterre (570g of dough in 9X5 loaf pan)

Good Afternoon everyone,

I would like to share a picture from my ciabatta i baked today afternoon.

Hello to everyone,

Sorry I haven't posted anything in the past month, beeing busy with work and outside work. I would like to share these pictures with you guys, this were the selection of breads I used to bake for the restaurant I was charge of.

There were always minimum of four breads can include: lemon, tomato, olive, bluecheese & walnut, pain de campagne, savoury brioche, focaccia, fougasse aux lardons, plain white, 50/50 wholegrain. 

I had a really great success in scoring the sourdough batards I made over the weekend, and wanted to share.  They were made using the "experimental" sourdough baguette formula I concocted awhile back, although I screwed up in several places -- added salt to the liquid levain, and far too much water to the firm levain/pate fermente.  I managed, though, adding more flour and omitting the salt from the firm levain.