oceanicthai's blog

This was our favorite, and there isn't much left of it.  I used a soaker for the rosemary herb.  Wish I could get fresh here in Thailand!  The internal temperature didn't quite reach 200F and the top got a bit dark, probably because of the oil, but it was soooo delicious, I can't believe I made it.

My sourdough boules are churning out of the oven regularly now.

Recipe:

DAY 1

Dill, bacon, olive oil, roasted garlic sourdough bread.

The fam's favorite bread so far.  All gone already.

After I had fried up some onions for dinner the bottom of the pan looked and smelled so good with the carmelized onions.  So I put a little water in it, mashed up some roasted garlic, and used it in my autolyse for this bread.  It smelled heavenly in the oven. 

Today's bake was a 3-seed sourdough.  I previously posted all ingredients and the method I used, and had to go, and lost it...sigh.  Next time  :)   Here's the pics...tastes lovely.

Today's bake was another 3 day sourdough with whole wheat and wheat germ.  The crumb wasn't as open as I'd like, but the crust was as lovely as usual with my Thai-style La Cloche, a terra cotta pot with lid.  I soak the lid before I heat up the pot and it steams the bread lovely.  The wheat germ soaked up a LOT of water and if I make this recipe again I will add more water.  It is delicious, interestingly, this time the sourdough is quite pronounced.  I was kind of nervous to do the refrigerated bulk ferment/retardation with the wheat germ because I had read ab

My son has been begging for banana bread.  I have been obsessed with sourdough boules.  So I found the recipe for Cranberry Chocolate Sourdough on SourdoughHome.  As you can already guess, I decided to make it, adding the bananas.  It was a mixing nightmare, super elastic dough, smushy bananas & boiled cranberries refusing to be mixed in.  So I just kind of squished it together and over 3 hours attempted some S&F's.  After 3 hours it finally relaxed & I was able to shape it into a kind of boule and bake it.  Pictured are the results.  I th

My first attempts at boules weren't so grand and glorious.  I had several flat, dense loaves that I was too ashamed to take pictures of.  Things have progressed but I am just a newbie.  My friend called me a bread nerd, I felt kind of excited about that.  Maybe I can truly be a bread nerd someday.  I made a pretty good loaf this morning, but now I want to do something a little more daring...like add more ingredients.

I live in Thailand where many specialty baking items aren't available.  Improvising has been interesting, sometimes fun and occasionally quite frustrating.  Pictured is what I found at a local kiln to bake my breads in.  I would have loved a La Cloche, but this is working wonderfully.  To acheive an extra steamed effect I soak the lid of this unglazed terra cotta pot in water before I bake.