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I watched a doco on TV recently on the erratic but – to my mind – much under-rated 60s UK band, The Small Faces. Their 1968 ‘concept’ album Ogden’s Nutgone Flake, a psychedelic rock classic, was one of the first albums I bought. I still treasure this unique work – for the great music, the warped and inspired narrative in “Unwinese” by Stanley Unwin, and the eccentric fold-out tobacco tin cover (in good nick, this album is now a prize collectors’ item fetching $300+ …but I’d never sell mine).

I have baked bread for few times and feel comfertable working with the dough, but sweeets that's another story. This is my first posting sweet cookies here I origenaly had it on my blog http://www.ourwholesomehomes.com

This was first posted on my blog Healthy Living @ http://www.ourwholesomehomes.com

Growing up as the grandaughter of Ukranian immigrants, this was a staple every time we visited.  As relatives have died off, this isn't made in my family (in its true form) anymore.  I have a sister that makes it in a bread machine every so often, but it isn't the same.  I figured I'd make some practice loaves since Easter is coming up.  This is my first brioche since I started baking about 14 months ago.  The bread came out exactly as I remember from my childhood--a wonderful incredible crumb...yeasty, slightly sweet, delicate, tears in nice strands.  How

Today I made Ciabatta Rolls from the formula found in "Local Breads".  This is of course a very wet dough but since there isn't really shaping involved it's pretty fun to work with.  Instead of loaves I stretched the dough out and used a pizza cutter to make rolls. 

I placed these on parchment and let rise for about 30 minutes, until they start to get 'pillowy' - yes a very technical state of dough.

In another thread a few days ago, Andy (ananda) was discussing what a true artisan bread looked like and clipped a photo of this white bread in with a beautiful crumb structure. I asked him if he would share the details, which he was kind enough to oblige me.

I have come to the realization that I don't like bread flour...  Let me clarify this by saying I don't like making bread with all bread flour...

I recently acquired a 50lb bag of King Arthur Bread Flour through the generosity of Will Slick...  It has 12.7% protein...

I find that breads made with all bread flour are too chewy for my taste.  I have found that my sweetspot for bread flour is not more than 30% with the remainder in AP flour.

Yesterday, the bread faeries did not give me their blessings.

While the Challah bread came out looking gorgeous, it also came out way bland! The two possible reasons I could come up with are:

1) Old bread flour; and/or

2) Too much yeast.

I had used a recipe out of Sherry Yards' "Secrets of Baking" (I think that's the name of it, anyway, without going into the other room to verify it.)

Recently I baked Oatmeal Cinnamon Rasin bread form Hammelman's "Bread".   There are a few good write ups on this bread on this site, just do a search...