Blog posts

The weeks literally feel a blur ... I have lost track of when I last posted and although I frequently visit the site and marvel at people's bread I struggle to find time to post comments and answer questions.

We are still probably a month from opening the doors to the public as an eating space but this has not deterred the push to produce bread in the big blue oven ... that's right, the oven is now blue thanks to a fancy tiled make-over.

Here is the pizza I made for my friend's birthday! The crust is pretty much just a modified basic sourdough from BBA, with semolina. I topped it with homemade pesto, fresh mozzarella, cherry tomatoes and red onions. It turned out pretty delicious! :)

can't help myself but be part of the Tang Zhong groove..

yum... this was my pre dinner. toasted, drizzled with coconut oil and molasses top with Fourre aux noix and apple port jelly.

After reading blogs of Dabrownman, Ian & Khalid in last few months, I was waiting to get my hands on whole spelt flour. Some time back, I found Bob's Red Mill's whole spelt flour in a supermarket and jumped to buy it. As it is not cheap, I wanted to make sure that every bread made from it was worth the price. So the flour had been lying in my freezer for quite some time now. Finally in the last week, I managed to make 3 breads from the whole spelt flour.

A video short of my bread just as it comes out of the oven.

[URL=http://i1292.photobucket.com/albums/b572/Steelhead503/Baking/IMG_1376_zps77136dc8.mp4][/URL]

I made pita bread using the recipe here on TFL.  It was way cool watching the pitas puff up in the oven.

hello again everyone, the last post i was proud with the ear i achieved.. grigne on the loaf :) i am baking my loaves mostly in a lodge dutch oven. as i learnt it from Chad Robertson. this is the easiest way to create a self steam and get a good crusty loaf. as baking days get more busy hence more breads need to be bake in one day, dutch oven is not the answer. i got out from my comfort baking in a Dutch oven and create steam like most of you do. with hot larva rocks. i was able to acquire some from the DIY ACE shop.

Today I made the basic sourdough from BBA with 50% semolina. I also did an extremely long autolyse and increased the hydration about 1 oz. 

The dough was pretty hard to handle so i was not thrilled with my shaping job, but the crumb turned out pretty well. 

 Lapsang Souchong iced tea with a splash of tart cherry juice is one of my favorite drinks. I think the smoky tea and the cherry play very nicely together. This bread is my first attempt at recreating that combination in bread form. I guess I'm on a bit of tea bread kick....