Blog posts

In this thread:

http://www.thefreshloaf.com/node/31438/during-and-after-stove-replacement

Two or three posters asked me to provide a review after I'd used the stove  a couple of months. It's been a little over two months since my first bake, and I feel my opinions won't change much, if at all, in the future.

Durum Bread from Bread by Jeffrey Hamelman

The second edition of Hamelman's Bread includes 40 new recipes. This is the first of the new recipes I have made. Hamelman writes that this formula for “Durum Bread” is the best of a series of “test batches” he made some years ago. He does not describe it further and does not identify it as an Italian-style bread, although it does bring to mind Italian breads made with durum flour.

I didn't know where to post this but check your bags people.

http://www.kingarthurflour.com/voluntaryrecall/

Cheers,

Wingnut

I hope to have news to share with everybody soon ...

I am busy ...

I am going going to get busier ...

I am being challenged ...

I am finally earning a wage ...

[url=http://www.flickr.com/photos/67856223@N06/8500028166/][/url]

Stay tuned ...

Cheers,
Phil

Sending this to Yeastspotting.

Click here for my blog index.

I bought three of Peter Rinehart's books, read them avidly, then vowed that they would not just sit on the shelf and provide inspiration. Instead I decided to work my way through the Artisan Breads book. I reckon if I can master all of these recipes ('master' might be too ambitious - let's aim for 'do a reasonable job of them') I just might be able to claim to be a breadmaker.

I've been keeping a diary with some pictures as I've gone on. The first three cunningly evaded the camera. Here is no. 4 'Pain au Levain', made on 6th December 2012.

I adapted this from a Dan Lepard recipe by reducing the sugar and adding some walnuts for some all important nutty crunch. This recipe makes lots of muffins, about 18-20 of the things, but it can also double as a simple moist cake mix, so you might like to line a tin with non-stick paper and make a tray-bake to freeze. Dan suggests eating straight away drizzled with lemon water icing. I usually halve the recipe to make 9 muffins and they freeze very well.  Once defrosted I give them a quick zap in the microwave and serve with some greek yoghurt.

Ingredients:

125g bran

Some of you will be aware that I am currently working as a contract baker for Dunbar Community Bakery, covering 4 nights of breadbaking each week.   I began this assignment in early January, and it is set to run until at least the end of March.   I am continuing to sell at 3 Farmers' Markets every month in addition to this contract work.

I walked into my specialty foods market, and there they were,  staring back at me.  Sitting next to the key limes and tangelos,  the yellow-orange skinned globes begged me to stick a nose in the display.  Bergmont orange season, short lived as it is, had arrived.  Almost without thinking, I tossed a few into my basket.

This week we again baked, a little late as usual, with the 3 GMA’s.  This weeks bread was banana bread.  We were flat out of deserts around here and had been forced to eat Russell Stover candies for a few days, not the best option. So, when I saw the GMA’s fine examples, I knew my apprentice had to chime in with her take.