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Well we just made our annual trek from the Chicago area down to Fort Myers where we will ride out the winter until May. I am into day 5 of a pineapple juice/whole wheat flour sourdough system and so far, so good. Today I made Floyd's rustic bread recipe again and it turned out very good. What I really want to talk about is a new tool, which I haven't seen mentioned by anyone else. That is, an electric knife.

Today I have tried a new recipe. It is from the "great british kitchen" website and is called cottage loaf: recipeand photo as follows:

Recently I baked the following bread with chickpea flour. This recipe is my own creation. The chickpea flour gives the bread a light sweet taste.

100 g chickpea flour
150 g white flour
5 g fresh yeast
~110 g water
1 TL honey
5 g salt
50 g refreshed sourdough

Life finally caught up with me and the taking of pictures hasbeen set aside until I manage to figure out what th problem is with my uploading pictures...the good news is I have more time for experimenting with the favorite recipes (to your left).

I made the cinnamon raison oatmeal cluster , but prefer my original recipe which is a version of "white bread from the Joy of cooking cookbook". 

I had ambitious goals for the weekend. I'd try a sourdough version of the whole-wheat ciabatta, try the "stretch-n'-fold, no-knead' technique with my weekly sourdough, and make a pizza, using regular yeast.

We had plans with friends for a mud oven pizza party, and the weather was extremely cooperative. A lovely fall afternoon! We built our mud oven this spring/summer following Kiko Denzer's book, and after a few runs I'm now getting the hang of baking with it.

Hi,

Has anyone ever taken a loaf out of the FRIDGE after it was proofed overnight and put it directly in a preheated oven WITHOUT bringing it back to room temperature? If so, what were the results? Any additional comments or ideas are greatly appreciated. Thanks a lot

I have read that a shaped loaf can be taken directly out of the fridge and immediately put in the oven for baking without leaving it to return to room temperature, and the interesting point was that the loaf can be scored easier that way.

Any ideas about which method is better? I have never taken a loaf out of the fridge and put it directly in the oven. Any comment regarding this is appreciated.