Blog posts

Yesterday when I woke up and saw Phil’s post on Word Bread Day I knew we had to get cracking in order to get some kind of bread at least started on this world wide day devoted to bread.  Phil’s and Ying’s fantastic posts this week using figs seemed like a good place to start - not that my attempt would add up to half of their masterpieces.

To those interested in bread braiding I wish to inform that I have published "The Art of Braiding Bread ", an e-book available at Amazon, Barnes & Noble and Smashwords

The book is now sold exclusively through: 

https://myfoodaddress.blogspot.com/

Just made the Rich Sourdough Barches from Inside The Jewish Bakery for the first time.

The dough is a bit wetter than I am used to for Challah, but still manageable.

The taste and texture are great!

Thank you, Stan and Norm!

Hello everyone, and Happy 'World Bread Day'!
Here are some breads baked over the last while, lovely flavors from different countries :^)

First go-around with Epi's and Fougasse, so critique but be kind. Just messin...they are all the Pain de Campagne recipe from BBA. Absolutely delicious bread!

Then just a boule...

Sending this toYeastspotting.
Click here for my blog index.

Two years ago Nat purchased Chad Robertson’s Tartine Bread for my birthday and wrote an inscription on the inside cover … ‘To inspire you’ …

When I want to shake things up in my kitchen and try something different this is the book I turn to. I love the restlessness and pursuit of perfection in the stories. For me, this is its inspiration. It is not a manual and it is not a handbook … it’s the story of a journey.

A few weeks ago I finally had some good results with TxFarmer's 36 Hour Baguette recipe and I have been wanting to try making some boules with this technique and see how they turned out.  I decided to make a Durum starter and I cut the hydration down slightly from the baguette recipe.  I followed the same basic method for mixing and retarding the dough with some slight modifications including

http://vimeo.com/48925507

My guy, Paul, is a lover of bread. In particular, he loves a good baguette. Through him, I have been initiated into the life of baguette enthusiasm.  A good baguette is dark and crusty on the outside, fluffy and light on the inside. That seems simple enough, most baguettes should fit that description vaguely, but there is a scale within that description. In France we found that the artisanal handmade loaves are usually best and everything else is, well, not best.