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This has been a very enjoyable baking project.  This was the second half of the last focaccia dough that had rested in the fridge for 3 days prior to baking.  I changed up the herbed evoo using dried basil this time. I found the fresh basil used in the last batches tended to burn and become a little bitter. This is not an issue with the dried herbs: rosemary, basil, oregano and Italian seasoning.

5 boules I baked at Sat and Sun!

Decided to experiment with some summer sausage and cheese. The dough was made with a combo of fresh ground  high extraction Red Fife, home ground corn meal, and AP. The leaven build was started at 5:30 AM with 30g starter, 50g Red Fife, 50g AP, and 70g water. At the same time started the autolyse with 114g Red Fife, 36g corn meal,100g AP and 170g water. The leaven moved fast because it is about 80F in the house and was ready after about 2 hr since I wanted to catch it still on the rise and very active.

I made banana roti almost a year ago and we loved it! I also noted before that I will try this with mangoes come mango season and it's finally here! Banana roti is a famous  street food in some South East Asian countries like Malaysia and Thailand, from the name it's obviously made with bananas but I've seen some made with a different fruit like mango. Mango is my favorite fruit and where I'm from is famous for its mangoes so I'm sure I will love it.

This week I wanted a fairly simple loaf, so I decide to do a plain SD loaf but bump up the whole grains. I’ve been meaning to try this (http://www.thefreshloaf.com/node/44646/steelcut-oat-bread) steel cut oat bread for ages so I thought I’d throw in some oat groats too:

Formula:

Well friends, three days of steady rain have given me some time to bake.  I call this a successful bake as the crumb is nice and open and the crust has a real snap when you bight into it. Perfect with just herbed EVOO.

Got excited this week when I noticed that one of the four varieties of wheat planted in the garden was starting to form heads. This is white wheat and the best bunch. Can't wait for the others.

Hi everyone,

New here and new to breadmaking which my wife and I began to do in the sleepless days following the birth of our son 6 weeks ago! I tried to bake Ken Forkish's overnight country blonde using my levain and got mixed results. 

First the dough was quite wet and difficult to handle. I ended up having to add quite a bit more flour during the shaping stage just to be able to form it for proofing.

I tried a new recipe yesterday with potato. It turned out as a surprise. I like it:)

I made some guacamole to go with it. My first time to make this as well. Tastes good together.

It has gotten cooler here at 81F so I gained some confidence to try puff pastry. I recently saw some very elegant apple turnovers (chausson aux pommes) and I can't get them off my head, I really want to make and taste them and that day finally came.