Blog posts

Happy weekend! I made baguettes for the first time in a long time today. BBA's poolish baguettes. One mistake...the recipe, er formula, calls for 7 oz. of poolish. I made half a recipe of poolish from the book, which is really more like 11 oz., and dumped it all into the final dough. ooooops. But what are you gonna do with 4 oz. of leftover poolish?

This dough gets 4 hours of fermentation and about an hour of proofing. The baguettes came out sorta pretty, I thought:

Uncooked Focaccia Dough with garlic, rosemary topping 

Baked, Whole Focaccia 

Leaning Tower of Focaccia...check out the crumb

I made these sesame-semolina flatbreads for this month's breadbakingday (theme: flatbreads). They are unleavened, extremely fast and easy. I was able to roll them very thin by using a pasta roller, the first time I used it for anything but pasta, and it worked very well. I will definitely use it again. Recipe here.

Susanfnp

I have to start off by saying that this was a very rewarding learning experience and I hope to be able to articulate some of what I learned by making this miche.

Nury's Light Rye

Nury's Light Rye - Crumb

I baked the Pain De Camapgne from Daniel Leader's amazing book, Local Breads. I added walnuts and raisins to it. It came out delicious. Here's yet another recommendation for this book.

Anyhow, here are some pics:

Raisin Walnut Sourdough Bread

I have had fun the last two days :)

I like not having to make mess or worry about kneading for 10 mins. Thats KAM's job :)

I made some oat bread and a lovely fruit loaf

A crumb shot.

I am having an affair. I cannot stop thinking aboput him and the possibilities! Oh the possibilities!