Blog posts

After labor intensive days of dough and bread, preparations, and final touches, it was time.

This is a tiger bread, an although the bread is not my best (I will try again!), I shaped the rolls as a crab to go with a crab salad. Just trying to have a little fun today.

Howdy y'all. So I decided to go for it and upped my SD from 70% hydration to 80% and am quite happy with the results. I still have hit and miss success with the higher hydration doughs so I was very pleased with today's bake. Anywho here's the formula, I welcome any comments/suggestions. 

Im not a big scone person, I obviously have been eating the wrong scones. These things are awesome! Light, flaky, and buttery. These have changed my mind on scones. I followed the recipe with nothing unusual. I baked in a conventional oven. After the stated time the scones still were not brown. I turned on the convection and lowered to 325. After 10 more minutes they were browned perfectly. I will have to double check my oven temp. or just bake with convection next time for the entire bake.

I was inspired by John, Song of the Baker, and his recent post showcasing an olive bread with lemon zest and herbes. de Provence.  I used my usual Tartine recipe (below) that I found online, but took John's suggestion and added more lemon zest (I used the zest of a whole lemon), marinated kalamata olives and green olives and added a tablespoon of the Herbes de Provence.  I also used the juice from the olives that had garlic, olive oil and more herbs.

Just an update, a study feeding those with irritable bowel syndrome ancient vs modern wheat.

http://freetheanimal.com/2014/02/william-wheat-belly.html

http://www.ncbi.nlm.nih.gov/pubmed/24521561

and this right next to it using Kamut vs whole wheat

http://www.ncbi.nlm.nih.gov/pubmed/23299714

Borodinsky bread is my childhood staple food.  We had it practically every day and never grew tired of it. The aroma, the well balanced sweet and sour, the substantial “meaty” crumb and thin glossy crust — should I go on listing all the wonderful things that put this loaf in the bread hall-of-fame?

Inspired by 4akitchenblog 's Sourdough Wine Bread made with red wine, I have adapted the recipe and replaced the red wine with Japanese Plum Wine instead. The plum wine came in these cute little plum-shaped bottles.

The aroma of the wine is amazing throughout the process, i just couldn't stop sniffing the dough every now and then. No crumb shot for the moment, the bread will be given to a friend, will get her to snap a pic for me for updates!

350g  All-purpose Flour

  First off I'd like to wish everyone at TFL a very Happy (belated) New Year and the best of health and successful baking for 2014 to all. So many fine looking breads, along with a wealth of informative discussion being posted it's hard to keep up with it all but I can see the year is already off to a great start. Although I have been doing quite a bit of home baking since the new year began, finding the time to actually write about it has, as always, been a challenge. This post is an effort at trying to rectify that situation. 

Haven't had much time to post over the past week due to, well, life; but I have had time to bake! Twice!