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Silpat and chocolate chips

Toast
beanfromex on 1 Feb 2007 at 05:42

One of the grocery stores here in southern mexico has just brought in REAL hershey's chips in milk and semi sweet.

I thought this was an excellent time to try the Silpat (tm) cookie sheet liners I received from my sister for christmas. I had heard of Martha Stewart endorsing them along with several others,

My oven here is gas and very unstable when it comings to holding a temperature without fluctuating. The end result in cookies always seemed to be a slightly to moderately scorched bottom.

Baking on the road, part III

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Floydm on 30 Jan 2007 at 18:24
This was the best I could come up with: sourdough pan loaf A loaf of sourdough sandwich bread, slightly gummy and poorly shaped but edible. I am humbled. Baking on foreign soil is very difficult. Back to my home kitchen this weekend.

Baking on the road, part II

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Floydm on 28 Jan 2007 at 20:29
Hmmm... yes, well... baking on the road seemed like a good idea. My starter made it fine, but I guess I didn't really think about how many little things I take for granted in my home kitchen. Yes, I knew I was going to be without a baking stone or my lame, but those were the least of my problems. Not being able to find a warm enough spot in the house for the loaves to rise enough set me back a bit.

This week's baking: Pane Siciliano and 30% whole wheat Leonard Boule

mountaindog on 28 Jan 2007 at 10:59

This weekend I made the Thom Leonard boule again (actually 2 smaller boules), but this time made a darker loaf where 30% of the total flour was whole wheat and a little rye. I imagine this combo of flour is more in line with what a Poilane loaf is like. My husband called me from Paris the other day to report on the Poilane loaf he tasted while there, saying it was not really a dark whole wheat bread, rather the crumb was a medium to light color, with even, small to medium holes, not huge holes.

Baking on the road

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Floydm on 27 Jan 2007 at 20:12
We're housesitting for my parents up on Puget Sound for the next few days. Before leaving, I fed the pets, watered the plants, and, of course, fed the starter. While doing so it dawned on me that I could take a pinch along and try baking something up here; homemade sourdough would go great with the fresh seafood (like the clams we picked up on the way up). I figure if the pioneers could keep a starter culture alive for weeks on a wagon train, I could keep one alive for four hours on the interstate, eh? It'll be interesting to bake in another kitchen.

Cracked Wheat Loaf

Toast
Abigail on 27 Jan 2007 at 16:02
Yesterday I made Rose Beranbaum's Cracked Wheat Bread, everything went well until I slashed the risen loaf, which promptly subsided to half the size. I baked it and now I have another paving brick. What can I do to prevent this happening again.

Viva Italia!

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pmccool on 26 Jan 2007 at 18:46

Since we had a big Italian dinner lined up with friends last weekend, I volunteered to bring bread.  One, it gave me a chance to try the Italian Bread formula from BBA; two, I decided to take another crack at ciabatta, also from BBA; and three, these people love homemade bread.

The Italian bread was pretty straightforward--and delicious.  Here's a photo:

 

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