Blog posts

Hello everyone,

I have never made the French bread in the BBA, so I thought I'd try it. After trying so many unusual or specialty breads, I wanted to go back to a classic. This version uses pate fermentee (sorry, I'm not conversant enough in HTML or whatever it'd take to include the correct French accent marks), risen a bit at room temperature, then put into the fridge overnight. The dough is made the next day. I did three stretch and fold cycles at 30 minute intervals during a 2-hour fermentation. The proof after shaping was about 50 minutes.

Time for my, what...bi-yearly post, right? (We let Floyd do the bread baking around here.)

Today our daughter turned three and for her birthday she requested a blue pony on her cake.

Here is the cake she got, prior to the three candles being added to the floating clouds.

Chocolate Sourdough

Here is a picture of the Cholocate Chip Sourdough I tried last week. It didn't come out exactly as I'd hoped, but it is was still pretty good. I mean, c'mon.... chocolate.... sourdough... how can you go wrong?

5Dec07 - Boy's first blog, too.

Three Breads. One Day.

Loaf 1: ~5lb Sourdough High Extraction Miche Type loaf

Loaf 2: Garlic Explosion (Garlixplosion?) W/ Cheese

Loaf 3: Spinach and Feta Cheese with Caramelized Onions.

They were all around 65-70% hydration doughs, all with a small amount of sourdough culture thrown in as a preferment/leavening. The miche was leavened solely by the sourdough, I added some active dry yeast to the other two.

PICTURES!!!

Sourdough and Garlic Sourdough

After a lonnnnggg summer of gardening, working on the house, and work in general. I am back, and I am glad to see alot of the old gang still here.  JMonkey, ehanner, browndog, AnnieT, bluezebra, bwraith, and the rest...HELLO... Nice to see you still around. And of course hello Floyd, nice to see some of the neat tweaks to the webpage.  To everyone I have missed out on meeting, hello, I look forward to talking bread with you.  Hope everyone had a great summer...... Its nice to be back.