Blog posts

Chad Robertson's Basic Country Bread from “Tartine Bread” has been a hit among TFL members, and with good reason. It's a wonderful bread, and Robertson's description of how to make it is clear and detailed. He not only describes what to do but also why. He provides variations on his procedures in recognition of the realities of the home baker's scheduling issues and describes their effects on the end product.

Anyone who's followed my blogs knows that I'm constantly whinging about my gas oven and it's tendency to vent steam as quickly as I can create it.

But it's true: my relationship with my oven is probably like that of Ike and Monty in WWII - hated one another but needed each other.

Again, I want to introduce some breads that I make over and over!   My family loves these bread as I can tell is they don't complain to me that they are tired of these bread. They ask me more slices of these often.

I found one lonely six-pack of Oktoberfest at a local market and gave it a home and a higher purpose.  To make it extra festive I threw in a shot of  Jaegermeister, too.  I've made bread with beer and I've made bread with liquor, but this is the first time I've used both.

I didn't get around to posting yesterday, but I made my 5th weekly batch of Hamelman's baguette's with Poolish.

I had a whole story about what I changed from last week and why, but accidentally hit reload and lost it all.  So I'll be brief.  The changes this week:

I was inspired by how simple this 1-2-3 Sourdough recipe was,  but my first try was less than successful (OK taste, but dense brick crumb).  So, taking the advice everyone was kind enough to offer, I tried again.

Yesterday I made another [u][url=http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/]Vermont/Norwich Sourdough[/url][/u]. I basically followed the recipe, but used medium dark rye flour instead of whole rye.

Karin's post was so tempting and seemed clear. I did my best to follow her method. I do think that the proofing times were a bit long for my kitchen temperature yesterday (80F,) which only emphasizes the lesson about being able to judge these things for oneself. The cold soaker, the whole wheat starter and the spices combined into a very tasty loaf. Constructive criticism welcomed. Thanks, Karin.

This is a seeded levain bread baked from Hansjoakim's recipe here. Boy was it tasty! Rye, though at 15% was pronounced, and had a wholewheat aftertaste. The seeds i used where flax, and sunflower.

I involuntarily differed from Hans recipe. Due to my hectic schedule, my rye starter was overripe, and so was my Rye levain. I had to add commercial yeast to get this bread going, so the sour tang was not as intended by hans' recipe.