Blog posts

Bad run

Profile picture for user Thegreenbaker
Thegreenbaker on 1 Feb 2008 at 02:41

I donbt know what I am doing at the moment, but the last 3 batches of bread I have made have sucked.

Seriously sucked.

 

Undercooked, no oven spring, dense, the only thing I can say is that they were tasty enough.

I tried the 5 mins a day master recipe and I didnt like it. I used whole wheat and that may have been the problem but I found it waaaaaaaaaay toooooo salty for my linking.

Accidental Sourdough Starter

bwraith on 30 Jan 2008 at 14:29

As I conducted my home ash content tests during the latest home milling and sifting session, a sourdough starter was accidentally started. The home ash content test involves mixing 5 grams of flour with 100 grams of distilled water, stirring it periodically, and measuring the conductivity of the water until it stabilizes, about 24 hours later. All of that time was spent at about 69F, the temperature of my kitchen in the winter. I noticed a familiar smell, something like yogurt, that was reminiscent of the early stages of some of the starter staring experiments I have conducted in the past.

My Last Home Baking Project

Profile picture for user gothicgirl
gothicgirl on 30 Jan 2008 at 13:12

This is something I sort of threw together for dinner Sunday.  I say 'sort of' because you can't just throw puff pastry together, but I already had that ready from the night before.  I just layered thin sliced apples with cinnamon and sugar on the pastry, baked it, and like magic it's dessert!

Best loaf ever?

Toast
AnnieT on 29 Jan 2008 at 15:02
I just took what might be my best loaf ever from the oven - and it sang to me for several minutes! The recipe (from my notebook) calls it Susan and JMonkey's Sourdough, and I had written "excellent" at the top of the page. It is the recipe that ferments 100g starter, 450g bread flour, 310g water and 10g salt overnight. Stretch and fold 3 times, shape boule and place in parchment lined banneton, spray with oil and refrigerate overnight. I preheated my stone to 500* and used the stainless steel bowl method.

My first Challah

Toast
ashariel on 29 Jan 2008 at 03:05

I'm a novice baker who makes sandwich-style loaves for the household (and occasionally a free-formed loaf for special occasions), but this is my first challah and braided loaf. I used the Challah recipe in the Bread Baker's Apprentice.

Challah, from the BBA recipe

I messed up a bit on the four-strand braiding, but I'm sure it tastes just fine. It's cooling in the kitchen right now.

Wild Yeast Bread with Rye and Sesame Seeds

ejm on 28 Jan 2008 at 08:00
I made these loaves for Bread Baking Day #6. [center]wild bread with rye and sesame seeds © ejm January 2008[/center] When shaping freeform bread, I usually shape it in boules because that's what I know how to do. But there is a request for shaped breads, specifically NOT "batard, boule or baguette" for Bread Baking Day #6. I took a look through our bread baking cookbooks to find some traditional shapes for bread.
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