The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
Floydm's picture

Summer Loaf, Monkeys, and Bats

July 22, 2005 - 1:47pm -- Floydm

Summer Loaf 2005 is coming up in Portland, Oregon on August 6th. It is usually great fun for bakers. I will definitely go and post lots of pics here.

Anyone live near Providence, Rhode Island, looking for a job as an artisan baker?

The Travel Channel is starting a new show with Anthony Bourdain next Monday. I saw an advance copy of the show and it is quite good. He travels around Paris and visits a lot of food related locations, including a Boulangerie. It is worth watching, if you have cable.

One thing I can say about my home baked bread: it doesn't always come out perfect, but at least it is 100% rodent free.

Everyone likes Cinnamon Raisin Bread, even monkeys.

Recipe Scan: Herb Spiral Bread, Zucchini Bread.

Blog Scan: Baguettes Bizarre.

Floydm's picture


July 21, 2005 - 10:32pm -- Floydm

croissantsSo, how'd you spend your Bastille Day? You did celebrate Bastille Day, didn't you?

I made croissants that day. Croissants seemed like the perfect thing to make on the French national holiday because, like the French, they are a big pain in the butt to deal with.

What's that? Oh yes, I guess they are French too.

Click "Read More" for a recipe and more.

Floydm's picture

Two baking experiments yesterday. One was a big success, the other a total failure.

The first experiment was tweaking the banana bread recipe. I made two small changes (added a 1/2 a cup of whole wheat flour and a cup of vanilla yogurt) and it was *sooo* good. I want to try it one more time to verify my measurements and then I'll post a recipe and pics.

The other experiment was to make the baked potato bread and leave the dough extremely slack. I didn't even stretch it to build up surface tension or anything. It probably would have been fine if I'd baked it in a loaf pan, but on the baking stone it just splayed out not unlike a biscuit.

I didn't really do this experiment on purpose, I just had a very busy day. I wanted to bake something but didn't have the energy to do it right. I figured I was taking a chance but it was worth a shot. I can live with one out of two being successful!

Floydm's picture

I made croissants in honor of Bastille Day today. They actually turned out OK, better than I expected.

I'll try to post the recipe in the next day or two. Too tired tonight.

sonofYah's picture

Challah Bread

July 14, 2005 - 7:33pm -- sonofYah

I adopted this recipe from my bread machine manual.

2 eggs at room temperature, plus enough water to equal 1-1/2 cups

1/4 cup Olive Oil

2 Tbs. Sugar

2 tsp. salt (I use 2-1/2 tsp. Kosher salt for the flavor)

2 cups whole wheat flour (I use Gold Medal 'Better for Bread' whole wheat flour)

2-1/2 cups bread flour

1-1/2 tsp instant yeast

Poppy seeds if desired

Floydm's picture

The Fresh Loaf Is Six Months Old

July 13, 2005 - 7:34am -- Floydm

The Fresh Loaf is six months old today. Thank you to everyone who has visited, emailed me, or posted on the site.

I'm still very much open to suggestions on what people would like to see on this site. If you have any ideas or recommendations, please let me know.

Also, as I've said before, if anyone other than me would be interested in writing an article or lesson to post on the front page of the site, please contact me (even if your written English isn't great... I'd be happy to help proof your article). This site was never intended to be about my baking: it was intended to be for, by, and about the amateur artisan baking community. Additional voices would enrich the content of this site immeasurably.

One thing that is obvious, looking back: practice makes perfect. I've still got a long way to go before I become a truly proficient baker-- a number of the folks who read this site have years more experience than I do and are much better bakers than I am-- but six months of constant practice has improved my baking remarkably.

Click "Read more" for a comparison of my breads six months ago and now.


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