Blog posts

Kaiser Rolls & Pate Fermentee

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Bluwberry on 18 Apr 2013 at 05:12

I'm a "newbie" to baking, got Reinhart's "The Bread Baker's Apprentice" for 2012 Christmas gift which seems to be a great book for beginners.  Reinhart says '"You can keep this (Pate Fermentee) in the refrigerator for up to 3 days ...".  If you are not going to use it until 4 days should it be frozen in that first three day and then unfrozen, or just go the 4 days in the fridge?

50% Australian white spelt sourdough with Chia seeds, sesame seeds and cranberry

Profile picture for user evonlim
evonlim on 17 Apr 2013 at 06:23
hello everyone, been busy with work and family. of course i do bake as usual for friends and family and myself. just have no time to sit down and have a clear head to write. everyday, i do read all the new blogs that all of you contributed. it is a joy to read. here, i share a recent bread i baked.. 50% organic Australian white spelt sourdough with seeds n cranberry. happy baking evon

How to deal with monsters

Profile picture for user Juergen Krauss
Juergen Krauss on 17 Apr 2013 at 05:37
Having got a bit into baking big miches recently (Hamelman's Miche Pointe-A-Caillere and Shiao-Ping's interpretation of Gerard Rubaud's formula), one of the big obstacles I faced in my home environment was to transfer a 2300g loaf into the oven. Here is how I managed to do it: 1. The shaped dough (2300 g) sits on a couche

After Shaping

Spring Levain

Profile picture for user Our Crumb
Our Crumb on 16 Apr 2013 at 13:06

Springtime is outdoor time.  Meaning less baking time :-(.  So I'm pleased to have worked up this 36h labor-lite levain.  It has very satisfyingly complex flavor, surprisingly light crumb and an irresistible crust when baked boldly.  Prep is facilitated by using the same flours (a modified Rubaud mix) for both levain and dough.  Many thanks to Ian(ArsP) via PiPs for novel (to me) process pointers.

Click the table below to go to a working Google spreadsheet

Milk Bread with Raisins

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Floydm on 16 Apr 2013 at 10:49

I make another batch of the Hokkaido Milk Bread with Tangzhong this weekend, this time adding 2 cups of soaked sultana raisins.  

That was two cups of raisins before soaking. After soaking it was more like 3 or 3 1/2 cups, which was a lot of raisins. I was afraid it was going to be too much and really weigh the loaves down, but they still rose quite nicely.

CONVECTION OVEN BLUES HELP IT'S HOT IN HERE

Toast
laureejeankissack on 15 Apr 2013 at 01:35

Hi Everyone!

I am desperate, the new place we moved into has a convection oven.  I am not used to cooking in an electric convection oven and have not been having good results with my bread baking.  

Is there some way to control things better so I can get good results?

Help! 

 

Naomiyoheved

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