Blog posts

Day 1: The Preferment

This is my take on Bon Appétit's Thyme Gougères. I subbed chives for the thyme, and used finely milled hard white wheat for the flour. I also hedged my bets with 1/4 teaspoon of baking powder. These are cheesily delicious, and are begging to be filled with something (duck liver patè maybe?)

Nat has booked us a well deserved weekend away from the city rat race in the hinterland north of Brisbane as part of my birthday gift. This means a weekend away from the kitchen and the endless washing up I seem to create. 

Nat adores the Rye and Caraway loaf from the Bourke Street Bakery cookbook. So I have baked it for her/us so we may take it away with us for picnicking and the like.

Detmolder stage 2, Russian Rye production sourdough, new wheat starter, 200% rye starter

It's that time of year: time to think about the upcoming holidays, the New Year, and our 6th Annual open house. Taking a note from the ancient Incas, I thought "chocolate and chili.?

Hmm-m-m-m."

Almost nailed it first try! The chipotle heat shows up late on the back of the throat. One of those, "There can't be chili in this cookie!?" moments.

David G

Sending this to Yeastspotting.

Index for my blog entries

White bread.
I hope I write well in recipes? I do not know English and turn machine.
Send a few photos because he was angry a lot of photos!
I'm sorry, I do not want others to take the whole page!

RLB Bread Bible - Pugliese with durum flour.  

This is a recipe from one of my favorite breads.  I baked this bread about the same time to the day last year.  Here it is posted with a link to another posting with a recipe in the blog as, you can see, I do enjoy eating and baking this bread.   

I proofed the biga, dough and final proof in my new Brod&Taylor home proofer.

The Auvergne Crown or Couronne shaped loaf, typically made from yeasted white bread dough, can be seen in almost every boulangerie throughout France. When I go to my local boulangerie it is displayed on the rack in the typical round shape along with an epi cut. What separates this Auvergne Crown from all the others is the use of the traditional firm French sourdough, levain, and a long slow rise that gives the wheat time to develop its full potential.