Blog posts

Here is a video on grilled pizza. I've done pizza on my BBQ grill.  This is a bit different.

It looks delicious!

http://www.youtube.com/watch?v=RLC-SIGpZkE

There has been much discussion lately about the rather remarkable Gerard Rubaud as written by MC. Everyone seems to like the flavor of the multi grain levain and dough mix but the method is a trial for home bakers due to the tiny amounts involved in the starter.

This bread is from Maggie Glezer's gem of a book: Artisan Baking. I have been wanting to make this bread for a while because it was named after the Columbia River. As a Washington State native, I had to make it. I'm glad I did as this bread has become my new personal favorite. 

Formula:

Hello and welcome to my Blog!

After deciding to make some bread today, I discovered this site while googling recipes for yeast/starters.

I have had a busy but very productive day . I made the decision to do a large bake of the Nury so that I could really study the wet dough and make adjustments as the day went by rather than having to wait 1-2 weeks to bake again. We have a large party coming up so the bread will be perfect for that. Gotta watch my Saints win the Super Bowl !

A carrot cake with an Italian twist, this is a light moist cake that is an old recipe of my family. Sorry folks I forgot to add the bolg address.   

http://turosdolci.wordpress.com/2010/02/01/carrot-cake-with-mascarone-maple-cream/

Hi All,

This is a little out of order, but it will have to do.  Here are some pics of a 100% Hydration Whole Grain Muesli Bread that I baked on 1/21/10 in response to Vincent Talleu's post here:

http://www.thefreshloaf.com/node/15959/100-hydrated-bread

I will try to post the recipe when I get home tonight.  The basic proportions are 95% WW, 5% Rye, 15% Muesli, 100% hydration based on the WW and Rye flours.  Enjoy!

Recipe: 2540g total dough weight

95% WW Flour - 874g

5% Rye Flour - 46g

A quick review - Sherry Yard’s the Secret Books of Baking is one of the finest books on Baking.

I baked Gérard Rubaud's pain au levain for the second time this weekend. For background and detailed procedures, see my previous TFL blog entry. Gérard Rubaud Pain au Levain

I used the rice flour in a linen lined basket and WHAT a difference. Sunddenly, as you said, the loaf comes out like teflon and the slash...well all I can say is WOW ! I used about 1 tsp of rice flour and lightly rubbed it into the linen napkin. I turned the shaped pain de campagne into it seam side up and waited 1 1/2 hrs, preheated the iron pot for 30 min at 500 and then turned the loaf out and slashed. Placed in pot/closed/reduced oven to 460 and baked for 30 min lid on and 15 min lid off to 207 degrees.