Casey_Powers's blog

Today I tried 2 different doughs to begin understanding the feel of dough.   Well, 75% hydration and I are like mud and gum.  I should video this poor attempt.  I am so visual.  I wish I could watch this recipe on you tube. 

They did have good crumb, but I forgot to use the lame.  The 75% hydration does not hold shape like txfarmer's does in her photos.  I wonder if baking in Hawaii has a higher humidity and I need to increase my flour.?

I attempted txfarmers tried and true baguette recipe.  I am way above my scope.  However, bread is a spiritual process that truly stretches you to develop your skills both literally and figuratively.

 A three hour recipe began at 1pm took me till 7:40pm.  The recipe was fine.  I realize that for me I read a recipe very literally like walking 1 step at a time In baby steps. This wet dough is a  challenge for my amateur skill set.  Perseverance is my motto in the process of creating A baguette.  

     I thought a baguette would really be a nice true first foray into true "baking" for myself.  All of the time I hear! I don't bake from people.  I am a little shocked at how loose the term bake is used.  I can make cookies, banana breads, and other recipes in the oven. I wanted more depth.  I mean baking that requires thought, technique, and skill.  I love the beauty and texture of good bread.  It is like art.  Perhaps, this is a way I can be creative and artistic to create something pleasing to both the palate and the eyes.