Blog posts

Baking under a bowl

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AnnieT on 5 Jul 2008 at 11:46
Today I found a dear little foil pan, called a Deep Roasting pan. It measures 11 3/4"x9 5/16" and is 4" deep. Perfect for baking Susan's loaf on a heavy cookie sheet - which I just did. I was concerned because it isn't as deep as my ss bowl - which won't fit on the cookie sheet - but it worked just fine. I also noticed that my store sells 5# bags of rye flour from Hodgson Mill for $4.19, and all of the KA flours were $5.99. A.

Pierre Nury's Light Rye Bread - One More Time

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holds99 on 5 Jul 2008 at 01:08

I had baked this bread and posted some pics of this recipe (from Daniel Leader's Local Breads book) a week or so ago.  The crumb on the previous post was not as open as it should have been and the loaf, as MiniOven said, was not nearly "ugly" enough.  So, a couple of days ago I decided that the problem I was having was a result of my starter not being active enough before introducing it into the dough mixture, and I had not baked it long enough.  Anyway, I received some good critiques from a number of TFLer's and greatly appreciate the advice and suggestio

extra starter

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AnnieT on 4 Jul 2008 at 19:09
Today I had time to "play" and an excess of discarded sourdough starter so I decided to see what I could come up with. I took a cup of starter, a cup of warm water a "dollop" of oil, two teaspoons of kosher salt, four cups of flour (half ap, half bread flour) and a scant 1/2 tspn of instant yeast. Mixed this in the Bosch until the dough came away from the sides, then let it double in an oiled bowl. Shaped it into two short baguettes which proofed for about 40 minutes, then I baked them on a heated sheet pan under the base of an oblong roaster which I removed after 15 minutes.

The great baguette quest N°2 - Acme's rustic

Janedo on 29 Jun 2008 at 09:56

Well, I haven't been around much lately, just too busy! But yesterday I decided to read the directions VERY carefully and try the Acme rustic baguettes once again. Howard's looked so great, I figured I should try again respecting every single step because I didn't last time.

introduction

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siuflower on 23 Jun 2008 at 12:53
I enjoy this web site very much and learn a lot by reading the blog. I think it is time to introduce myself. I love baking and when I lived in Canada my children are small and ate everything I baked. My husband and I will spend a weekend baking sweet buns; most of them are Chinese buns just as cocktail buns with coconut filing and pineapple buns with butter topping. After the boys left home we don’t see any reason to bake anymore and especially our cholesterol is so high, we have to change our life style. So I stop baking bread altogether.
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