Blog posts

There's more to life than bagels, you know, but not much more

Toast
hansjoakim on 18 Nov 2008 at 11:08

I have a confession to make: I've never eaten bagels before. Somehow these dense, naughty creatures have escaped me. Well, until now, that is. I'm not sure what triggered my curiosity; it's probably a toss-up between the exotically low hydration levels in the bagel dough, and the recent US presidential election. Anyways. I leafed through Hamelman's Bread, and found a bagel recipe that looked bulletproof.

Multigrain Tabatieres

ejm on 18 Nov 2008 at 10:06
[center]multigrain buns[/center] The multigrain bread dough I made yesterday was turning out wonderfully. It was just the right consistency. It had risen to just the right level when it was time to shape it. I decided to make it into two loaves and four buns shaped like tabatières.

Server upgrade coming soon

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Floydm on 16 Nov 2008 at 12:56
I did it. I just went and ordered a better server for TFL. It'll be a major step up in every way: twice the RAM, 5 or 6 times the CPU, faster hard drives. It should considerably reduce the double posts and number of times when TFL feels slow. As well as the move to the new machine, it'll also be an upgrade of OS, database, web server, and content management system. I hope all of these changes will result in improvements for the user experience here, but inevitably there will be some hiccups, new tricks to learn, and new bugs to fix.

Bake Day 2 (edited -cinnamon rolls)

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Eli on 13 Nov 2008 at 16:07

I didn't get a picture of the sticky buns I made from Mark's recipe that I have had since April. Been trying to make them and these cinnamon rolls forever but haven't had time. So the past two days I have been doing nothing but baking and these rolls are great! Thank you Zolablue for sharing the recipe and Thank you Mark for sharing your recipe. They are both hits! (I omitted the salt in Zolablue's recipe due to the fact that I had salty mashed potatoes with sour cream left over to make the dough with.)

Cinnamon Rolls

bread made with commercial and wild yeast

ejm on 12 Nov 2008 at 11:34
[center]semi-wild bread[/center] The cooler weather has set in with a vengeance and whenever it is windy, our draughty house is even colder than usual. Consequently, I was once again having difficulty getting dough and/or shaped bread to rise. cold kitchen = SLOW rise So I decided to add a tiny bit of commercial yeast to our wild bread recipe. The dough still took forever to rise - it was after midnight when I took the bread out of the oven.
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