Blog posts

introduction

Toast
siuflower on 23 Jun 2008 at 12:53
I enjoy this web site very much and learn a lot by reading the blog. I think it is time to introduce myself. I love baking and when I lived in Canada my children are small and ate everything I baked. My husband and I will spend a weekend baking sweet buns; most of them are Chinese buns just as cocktail buns with coconut filing and pineapple buns with butter topping. After the boys left home we don’t see any reason to bake anymore and especially our cholesterol is so high, we have to change our life style. So I stop baking bread altogether.

Goofus and Gallant

Toast
proth5 on 20 Jun 2008 at 16:02

Anyone old enough to remember those guys?

Poor Goofus could never do anything right and Gallant - well, he was just annoying.

Anyway, I just pulled the weekly baguettes from the oven and they reminded me of those guys. In the spirit of learning/teaching I'd like to use poor Goofus to illustrate something.

I've posted a picture here:  http://i264.photobucket.com/albums/ii183/proth5/GoofusandGallant.jpg

Maggie Glezer's Acme Bakery Baguette Recipe

Toast
holds99 on 20 Jun 2008 at 00:20

This is my latest attempt at Maggie Glezer's Acme baguette recipe.  I used scrap dough and poolish as she specifies and the taste was very good.  I used K.A. First Clear flour for the scrap dough and K.A. French Style flour for the poolish and dough.  Still needs work on shaping technique. 

The great baguette quest N°1

Janedo on 14 Jun 2008 at 04:33

What makes a great baguette? Well, first of all, what's a baguette? It's a post-war, "we're sick of tough pain au levain, we want what the American's have", loaf of very light, white bread. It's made with yeast, very white flour that is very often, believe it or not, a mix of French soft and American hard wheat. Most French bakeries "cheat" and use white flour with stuff in it like ascorbic acid which produces an even light loaf. The baguette "tradition" is the no-cheat version, made with only flour, water, yeast and salt, no additives.

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