Blog posts

After a number of attempts and a good bit of reseach I think I am close to making a decent Pain de Beaucaire.  It's a challenge that's ranks right up there with the baguette.  This was my third attempt.  It's a really good loaf of bread and has very good flavor.  I will continue to experiment with this dough and the special technique required for cutting and shaping and also requires the use of bran flakes sandwiched between the two layers of dough, placed one on top of the other, in order to produce the open effect seen in the photo below, where the loaf appears to be s

This is my first try at a sandwich loaf. I have only made no-knead bread so far.

The recipe I'm using is White Bread - Variation 2 from BBA. I *meant* to make 1 loaf and so was halving the recipe in my mind, but realized I'd added the full amount of liquids accidently so I had more dough than I expected.

Hence, I tried 1 sandwich loaf, and then 3 long rolls, hoping those would be like a hoagie, and 1 round roll.

Most of us make more bread than we can eat.  And hey, why not when it's takes just as long to clean up after making 2 loaves as it does after making 4 loaves.  Anyway, for those of you who give away (or sell) your extras, these bags might be of interest.  I use them for our bakery packaging because they keep things crisp and allow me to package the loaves while they're still warm.  Plus, as you can see, they enable the customer to pick up the loaves and see them from top to bottom.   I print the labels on a single color laser printer (no smudging), which makes

This is the most basic & easiest to acheve Baguette formula from Le Cordon Bleu (where I am trained).  This formula will yeild about 3 22" classic baguette.  You can use this recipe for

 805 g bread flour

16 g salt

6 g instant yeast (or 18 g fresh or 9 g active)

523 g water (or 511g if fresh yeast is used, or  520g for active yeast)

This is what we called "straight dough," basically, everyone comes to the party!

Yesterday , at night , I tried Bridgestone recipe for sweeedish sweet filled buns , I made the round shape filled with chocolate pudding "made from scratch" , , the other shape is rectangular and filled with Mango pudding , I found that I have a lot of mango in the refrigerator,so why not to try  a new fruity taste in yeasted bakes,I was totally amazed , soooo yummy!!!!!

The kids loved it so much.The dough was very tasty and light.

The following is taken from Michel Suas' description of mountain bread (page 223, Advanced Bread and Pastry): "Combining rye levain and white flour this bread began as a staple in the mountainous regions of Switzerland.  The long shelf life created by the sourdough process was an adantage in a time and place when bread was baked only once a week.  The hole in the middle of the crown [I didn't make a hole in the middle of the crown because I don't have a clue as to how to do that--will research the issue later] was used to hang the mountain bread to a pole fixed high on t

I have been considering milling my own grain, especially Rye and WW recently. After looking at the details of the process, I have come to the conclusion that if you want to produce tasteful high quality flour, sifting is necessary. The whisper mill type impact mills shatter the grain and make sifting impractical. Essentially all of the grain is included in the flour since it is processed so finely.