Blog posts

Bread Discs - the good kind

ejm on 7 Nov 2007 at 14:15
[center]bread discs[/center] The other day when I made grissini, I used part of the dough to make Susan's (Wild Yeast) Tortas de Aceite (Olive Oil Wafers). They may not look quite as nice as Susan's but I have a feeling that we like them as much as she does. I made ours with fennel seeds (didn't have anise seeds) and Pernod, which I'm guessing amounts to the same thing as "anise liqueur". Wow!

My Daily Bread-Large Crusty Boule

ehanner on 6 Nov 2007 at 19:17

I have been baking larger (2# ) loaves of rustic Italian formula free form recently. I decided to double the mix and drag out the large linen basket and try one more time to get the proofing right. Usually I over proof and the dough falls with a thud as I approach the slashing table with bare blades. I have been following Mariana's procedure for crusty Italian and my handling of the dough has been more on the gentle side with a strict 1 hour limit on the bulk ferment.

Working on whole wheat recipe

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sitkabaker on 4 Nov 2007 at 20:08
I am trying a new WW recipe from Peter Reinhart's new book. It calls for a very stiff starter and a mash. The 1st attempt my dough was very slack and not too much spring in the oven. Came out very tight grained and not much volume. My dough for this after my 1st rise felt good and springy. My 2nd attempt was not too good either. My mash was still warm (could that have an effect) but my dought was very lifeles after my 1st rise. It cooked off with not much spring and tight crumb. Any ideas. I feel like it could use more water? The 2nd dough was like a big dead lump!!

Happy Halloween "Double" Pumpkin Bread

dolfs on 31 Oct 2007 at 21:33

My wife loves pumpkin and so I'd been having this idea of making some kind of pumpkin bread, but I wasn't sure what recipe. Yesterday I happened to pick up Maggie Glezer's "A Blessing of Bread" and found, on page 178 the recipe for "Pan de Calabaza", a sephardic pumpkin bread. Looked good so I decided to make that. After thinking for a while what shape I would make it (3-braid, 4-braid, loaf etc.) I decided to try something different.

Susan's sourdough

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AnnieT on 31 Oct 2007 at 19:15
The loaf I baked today was the best yet, great crumb and a crisp crust that "sang" as it cooled. Plus it rose like crazy, and I'm not sure whether it was my yogurt starter or the fact that I now know that I haven't been letting the starter work its magic. I can't remember whether it was Bill or one of the other great mentors who said to let the starter do the work. I kept reading that soudough was slow but somehow it didn't sink in, so now I make sure to busy myself with something else so that I'm not rushing the dough. Slow learner?

A baking vacation

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pmccool on 30 Oct 2007 at 19:06

Since Labor Day weekend, I have been out of the country on business trips almost constantly.  Most of my time is spent in the Ensenada area, which is about a 90-minute drive south of San Diego.  There was a 1-week trip to Trinidad (also business) but, other than the odd weekend back home every other week, I’ve been here in Ensenada the whole time.  The only exception was last week, when I spent a week of vacation at home.

Dough Calculator Spreadsheet available

dolfs on 29 Oct 2007 at 22:53

I have completed a first version of my dough calculator spreadsheet that I think is in decent enough shape to share. I have described this spreadsheet (in previous incarnations) and previous posts. This version is quite different in that it is much more automated and supports a "normal" style of using baker's percentages with preferments. I've found it invaluable in reverse engineering formulas (when no percentages are given), scaling, and overall analysis (hydration for example). Please check it out and give me feedback.

Power Bread

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mse1152 on 28 Oct 2007 at 21:44

Well, now that the World Series is over, I can post...

This weekend, I made the Power Bread from PR's new book. It's the third bread I've made from that book, and I think I like it best. It's dense and heavy, with a definite sweetness and lots of crunchy bits, thanks to sunflower seeds and sesame seeds. It's like a trip back to the whole wheat 70s, if you remember that time...and if you don't, I don't want to hear about it!

 

Susan's sourdough

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AnnieT on 28 Oct 2007 at 20:35
Susan, I baked "our" bread today and got the best looking loaf so far - I used my stone and huge ss mixing bowl because the dough stuck to the smaller bowl a couple of times. I also realized that I have been too impatient with the dough and found the perfect cure - sew a quilt at the same time! No pacing back and forth watching the timer, no stretching it before the 30 minutes was up. I let it sit on the little propane heating stove to warm up this morning as the pilot light gives a gentle heat.
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