Blog posts

This particular bake was a redemption, after several all-sourdough Multigrain failures in a row. Having seen David, Lindy, and many other TFL bakers exhibit their wonderful 5 grain levain loaves, The recipe was on my to-do list for some time.

Also, Hamelman praises the flavor of the said loaf in his "BREAD". Yesterday, I gathered some nerve to start another sourdough, this time armed with the collective wisdom thankfully shared by fellow TFL members.

Baker Ben suggested that since the testing is over and we had such a great group come together, that I continue to blog about the actual process we'll be going through to actually get the book into print.  I think it's a great idea, so, with thanks to Ben, here goes:

I haven't baked in a while;  super busy at work.  I just made the bread described on this page, modified to not include raisins (no one in my family likes raisins except me).  My 5 year old helped with the measuring for a school math assignment.  It came together easily, and the gluten developed with 2 minutes of kneading, and 3 rounds of stretch and fold over 2 hours.

Hey All,

I've been having trouble developing a gluten structure in rye breads that will will hold up. The surface of the dough cracks and splits. Anyone have any pointers?

[size=18][b]Introduction[/b][/size]

Usually I am not too much involved in the blogging world, or the blogosphere, as it seems to be called. There is a fine line between writing just for serving your own ego and writing as part of a social endeavour, the desire to contribute to the wide array of knowledge and media which is the source for all the people, including myself, in the need for advice. I always feared going too much for the former.

This isn't a recipe, nor is it instructions to anyone other than me, it's just a statement of where I am right now in terms of baking bread. Some will be appalled, others might be inspired. Most probably won't care!

Maybe this is unsolicited advice, but here goes... 

For those of you who have tried recipes and have failed, my advice to you is to make note of what went wrong, and try it again.  Try it again until you it works for you.  And keep trying until it comes out how you want it to.  This is the only way to get better.  Success is not a very good teacher.  Learning from your mistakes is...  This applies not only to baking bread, but life in general...

Tim

Hey All,

I took the trip to the Amish store, and I brought back two types of bread flour, some high gluten flour, wheat gluten, whet germ, oat bran, and spelt. I wanted to try the spelt to make something hearty, something chewy and rich and full of old world flavor. The first thing I made was pasta. Talk about good! We usually use bread flour because I don't have any semolina to buy nearby. It is always good, but the spelt I put in changed it from good to ridiculously amazing.