Maine18's blog

Hi all -- Overdue for a proper update on recent bread experiments (there have been many this year, from so much time at home!).  But before that, wanted to see if others might be able to help me figure out an occasional problem I see with some sourdough loaves.  Specifically, every 15-20 or so loaves (e.g. infrequent, but not completely one-off), I tend to see a thin layer or layers of only partially cooked/gummy crumb near the bottom of a loaf when I cut it open.

Hi all!  Here are a few recent(ish) bakes, dating back 3 or 4 months.   Starting with a batch of buttery Lion House rolls – a Holiday staple – and then a first attempt at Rugbrod, a Danish rye bread I’ve been a bit fixated on since we visited Scandinavia this past Summer.  I based the recipe on the formula in the New Nordic Cookbook I got for Christmas, subbing in levain instead of fresh yeast.  The texture was perfect, though the flavor needs some work – it had a couple odd/off notes, which I attribute to the dark beer I used in the recipe – will tweak next time an

I finally got around to trying my hand at DMSynder’s San Joaquin Sourdough recipe, one that I bookmarked years ago, but hadn’t got around to trying for no good reason.  I used the “Updated” SJSD recipe post, though he left me know he’s made some updates to the update, so next time I’ll make the latest tweaks as well.

My blog posting pattern has clearly established itself – long periods of silence, short bursts of “catch up” posts with highlights from the months prior.  Not unlike Steven Jay Gould’s punctuated equilibrium theory of evolution I suppose.  Ah well.  Here goes another one, as I’ve been radio silent for a while now!

Oatmeal Buttermilk Sandwich bread.  So good, especially when you rub hot crust with a stick of butter just out of the oven.

Hi all --I'm headed to Paris for work tonight, very last minute, and after finishing some business, should have a free day (or half day) to explore Paris a bit.  It's been almost a decade since I've last visited, and I'd love to make a few stops at a few of the beautiful bakeries in town.  A bit out of the blue, I know, but are there any recommendations from this crew I could bring with me? Anis Bouabsa's bakery, Duc de la Chapelle, made my list from a few posts I read on this site a while back...

Thanks so much!
Drew

The past few weeks I’ve had a chance for some good weekend baking, and below are the latest results.

Hi Freshloafers.  It’s been a while since my last post, despite best intentions, and I decided that rather than put it off further, I thought I’d submit a bit of a “catch up” post that has a grab bag of quasi-recent bread experiments.  Forgive the lack of commentary or detail on process – happy to answer any questions, of course – but life & work have kept me busier than usual, so I haven’t had as much time for weekend baking or chronicling as I would like.

In between World Cup games, I thought I’d catch up on a couple of recent bread experiments and bakery visits.  I’ve been traveling for work quite a bit this Spring/early Summer, and two recent trips afforded me the chance to stop by the bakeries of two favorite bread book authors, Chad Robertson (Bar Tartine) and Ken Forkish (Ken’s Artisan Bakery).

A bit of catch up today on some Spring baking, starting with Irish soda bread for St. Patrick's day.  The recipe couldn't be easier (especially when compared to all the levain breads I play around with these days), and is a family favorite every St. Patrick's, and this recipe is one I picked up from Elise Bauer's great blog some years ago.  (I like the added raisins).

 I experimented with some levain bread variations this past weekend, inspired by Maurizio's beautiful blog (Food,Travel, Thought -- so well done).  I made a double batch of Tartine-esque dough, adding walnuts and various dried berries to one half, and mixed olives and lemon zest to the other.