Blog posts

Imagine you invested in a piece of art work but shortly after that the artist decided to go into retailing, sales, or anything totally unrelated to art - the value of your investment is down the drain! because there is no continuity in the creative force.  Or, consider a completely different scenario:  for 30 years you've enjoyed an artist, he has accompanied you from when you became a young adult, marriage, career, through till you retired, and has begun your second 50 years of life...  

I used my 2 day old biga on the loaf that is sliced.  The other boule is still a Scali experiment in the works!  Scali has become one of our favorite everyday breads.  The flavor is so delicious.   What the olive oil does to the crumb is so pretty and seems like you are eating buttery pastry and the sesame seeds just add more nutty toasty flavor...I don't know how else to discribe it.  Now I know why this is such a popular bread in New England Italian baking!  It's traditionally a 3 rope braid.  I like the shape boule's give for sliced bread so I

I've actually never been much into white bread. I still like to bake it occasionally, to mix up my diet and to have new challenges in my baking, the breads I'm the most fond of though are definitely breads which include some whole grain, some seeds . . . which are overall somewhat nutritious. This is the kind of bread which I like the best as an everyday bread.

I saw a picture in Aime Pouly's Le Pain of a twisted baguette, which reminds me of the Japanese sourdough "wave" loaf that I made. I thought James MacGuire's formula would be great for me to try Pouly's baguette fashion. I incorporated the following additions:

Folliwing Dan DiMuzio's guidance (and others) re creating a more sour levain I prepared a 500g, 50% hydration levain, and then fed it every 12 hours for two and a half days. I maintained it at 55°F, in our wine closet, thoroughout. Subsequently, I used DiMuzio's Pain au Levain (firm starter: 480g, 60%) formula with two changes. 1. The aforementioned 50% hydrated levain vs. the formula's 60% levain; and, 2. I encreased the whole-wheat flour percentage to 20% vs. the formula's 10%.

My husband text me from China and said his boss told him over pre-dinner drinks that he is a sucker of sourdough!   Immediately I was thinking what would I bake if he ever makes a trip to Australia, not that I've been forewarned of any near-term possibility, but I was just entertaining hypothetical visits.  Somehow, I know it's not MacGuire's that I've been making lately even with all those lovely big holey crumbs that I've been getting.  The flavors of all those MacGuire breads/sourdoughs are not the best of all breads/sourdoughs that

This is yet another sourdough version of the Pain De Tradition.  I baked this in my La Cloche bell for 15 minutes covered starting at a 450 oven and then turning it down to 350F at the start of the bake for one hour total convection bake time.

The taste is very nice and I can taste a hint of the extra organic white wheat that was added.  

Does anyone have any thoughts on a diabetic wanting to bake bread, pizzas, etc. Are there special recipes or perhaps limits to what one eats or just now do at all. Thanks for any thougths.    ed

The dough didn't spring all that much in the oven.

This is a light and easy to chew bread with good flavor

Slashed deeply and ready to proof