June 21, 2015 - 3:14pm
Father's Day Bakes
Baked a lot today to take to a friend's house for Father's Day to share. Made David'd baguettes and my old standby classic sourdough. I really hope our friends enjoy the bread.
I do cheat and use the aluminum baguette baker, as it works quite well.
Sorry I have been off the site so much. I have been traveling like crazy and baking less. I've got to come up with a new recipe to share. I sure loved the cream cheese batards that is currently being featured on the front of TFL.
As it is really getting a lot hotter, there is less incentive to turn on the oven. I had it on all morning to bake these breads, and it still feels warm. Look forward to catching up with everyone. Best, Phyllis
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They look great - which in my book makes the baguette baker not a cheat.. but a tool.
It does make the baguette process a bit easier....I love using it. Agree that it is a wonderful too. All the best, Phyllis
baguette pans really make such a huge difference. Now I see why you and Mark Sinclair use them - superior results. Your friends should really enjoy Father's Day with those breads to munch on. Glad to see you back but the travels had to be fun! Well done and
Happy baking Phyllius
Lucy made a 10" long mini baguette to go with today's smoked ribs - Way better than wonder bread:-)
I do think they appreciated the breads. I am sure Lucy's mini baguette went down great with the ribs. No question it was better than wonder bread! Headed out for more travels, but will continue to bake when I can. Thanks for your comments and will try to check in more often. All the best, Phyllis
I also just bought some baguette pans as well, and love them!!
I'm sure your friends will love the bread. I can taste them all the way from Toronto, ON!!
Cheers!
I agree that the baguette baker is the best. It makes life easier and probably prompts me to make baguettes more often. My husband really seems to enjoy them. Glad you can taste them from California. As a Wisconsin girl, I grew up a lot closer to Toronto than where I live now! Our friends seemed to enjoy the bread and are saving most of it for later. Thanks for your comments and happy baking to you. Best, Phyllis
Looks wonderful, Phyllis. I'm absolutely positive your friends will enjoy the breads. Beats those commercial, mass produced breads, that's for sure.
And no worries about your lack of activity on TFL. How do you think I feel? haha
Anyway, good to read from you again. Take care and keep up the great bakes.
Zita
I think they did like the bread. How are you? How is your business going? I am so happy to hear from you. I am in California now, but headed to the Midwest soon and then back to Europe. It has been so busy. I will try to bake along the way. If I ever get to Cambodia, I will be headed to see you. Hope everything is going well. All the best and keep in touch, Phyllis
p.s. did you see this article about Siem Reap? I thought of you. Hope it is helping business!
http://grantourismotravels.com/2015/03/25/siem-reap-is-top-destination-in-asia-second-in-the-world/
I'm well, thank you for asking! Business is going well, too. I'm on the verge of expanding my bakery, procuring equipment, and finding long-term clients. Honestly, sometimes it's a little overwhelming.
If you can't bake as much, then perhaps you can visit (new) bakeries to get your bread fix. I mean, that's what I do if I go too long without baking...
And yes, I've read a few articles about Siem Reap becoming a top travel destination in Asia. Hard to say now if it helps, but I expect an influx of tourist during hot season (right now it's rainy), starting from early November this year. Hey, did you know that David Beckham recently visited Siem Reap? The locals and expats here couldn't stop talking about him for days!
Zita
Great looking bakes! All of your breads look beautiful and I'm sure your recipients must have loved them...if not let them eat cake!
Regards,
ian
Nice bakes Phyliss. No worries using baguette trays imo, I use them all the time. Kills 2 birds with 1 stone. You get something to support them while they are proofing and then they go straight into the oven without having to be disturbed. With a couche you have to flip them onto a peel etc. Trays are a no brainer for me.
Have to ask . . . . are you pre-shaping your baggies?
ElPanadero: I always pre-shape, per David's recipe. I agree that the trays make it so much easier. Thanks for your comments. Best, Phyllis