Blog posts

I found instructions to make an apple bread in a vintage American cook book by J. L. Croly (1870) which simply indicated to use 1 part of pureed stewed apples and two parts of flour plus salt and yeast, using either white or Graham flour.

The result is a really good bread. Full recipe is here http://bakinghistory.wordpress.com/2007/07/14/apple-bread/

It's been a while since I've had the luxury of daily check-ins with TFL. Lots going on this summer, and actually I really don't have the time even now! But I made some sourdough sandwich bread today for the first time (so far I have only made rustic loaves with my starter), and I wanted to get the recipe written down and share it with anyone else who might like it.

After seeing so many lovely rye loaves here, I wanted one for dinner. Since I didn't have time (or enough yeast) for a yeast bread, I decided to try and find a quick bread recipe online. This was a bit sweet for my taste, but I might make it again with less honey. With the sweetness, I quite enjoyed it for breakfast the next morning. I'm also going to order the deli rye flavor enhancer from King Arthur for future loaves - whether yeasted or quick.

I think the formula/recipe was fine on this, but the dough was either a bit overproofed or underkneaded. How's that for confusing? :D

I was visiting with my sister in Wisconsin, and we joined several other family members for a July 4th get-together at my cousins' cottage. I decided to bring bread for my contribution and thought it would be best if baked fresh. So the night before I started 2 loaves each of white and whole wheat NYT No-Knead bread. In the morning, I folded each loaf and placed in an oiled ziploc bag. The bags were carefully placed in a soft sided picnic-cooler-on-wheels.

So for a while I've been meaning to start documenting my baking a little better, and contribute a bit more to this wonderful site, and today! today is the day.

Becke from Colombus Foddie has unveiled the new theme for breadbakingday #02 - bread with fruit.

More information about how to participate, deadline etc. you'll find here.

1 cup white flour.

Being new to the baking world, I've been trying out different breads that caught me interest. The first one was made about two weeks ago with help from my girlfriend. Being a Philadelphia boy living in Atlanta, I've been missing pretzels. Watching Good Eats the other day was a new episode dedicated to pretzels so I figured why not.

Here's a picture after the baking soda soak. Watching this pretzel episode, Alton Brown shows how to use bowling baking soda instead of the lye bath to get nice color on them so this is the route I took.

SO, I havent made bread in a little while apart from my LSA mix bread that tasted great but never cook properly. I have been hankering for some good real bread.

So Monday evening I mixed together my preferment 1kg of flour in total, but a mixture of rye, wholemeal whole wheat, white unbleached wheat, semolina flour, gluten flour, salt, yeast, Rice bran oil.

I left it out all night until around 10am when I begn to make it into bread.