Blog posts

cinnamon raisin oatmeal bread

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[/center] I was wandering around in here the other day and saw what looked to be great looking raisin bread on Floydm's pages. The recipe was originally from Hamelman's book "Jeffery Hamelman's Bread".

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ejm's Blog

Backyard Brick Oven Construction

Hi,

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gavinc's Blog

introduction

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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siuflower's Blog

Nury's Light Rye - ;-)

Nury Light Rye baked 6-21-08

Nury Light Rye baked 6-21-08

Nury Light Rye crumb baked 6-21-08

Nury Light Rye crumb baked 6-21-08

Delicious as always!

But ... I've never baked a loaf that came out of the oven winking at me before.

David

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dmsnyder's Blog

Round Seven: Round Indeed.

(From the blog)

It's been a short while since I've updated the blog so here's the latest which was actually made last weekend, June 14th.

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Yumarama's Blog

Goofus and Gallant

Anyone old enough to remember those guys?

Poor Goofus could never do anything right and Gallant - well, he was just annoying.

Anyway, I just pulled the weekly baguettes from the oven and they reminded me of those guys. In the spirit of learning/teaching I'd like to use poor Goofus to illustrate something.

I've posted a picture here: http://i264.photobucket.com/albums/ii183/proth5/GoofusandGallant.jpg

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proth5's Blog

Maggie Glezer's Acme Bakery Baguette Recipe

This is my latest attempt at Maggie Glezer's Acme baguette recipe. I used scrap dough and poolish as she specifies and the taste was very good. I used K.A. First Clear flour for the scrap dough and K.A. French Style flour for the poolish and dough. Still needs work on shaping technique.