My oldest son and his wife moved to Denver and have not found a good bread bakery.
I will visit next week and got the assignment to find one.
Any direction would be appreciated.
They live in Littleton.
Thanks
Thomas
I think I don't have to add to much text here the pictures will do it!!
If you know how to handle wet dough (80%) and with the right flour, big holes are a breeze!!!
Happy baking
Thomas
Hey all,
You haven't seen me here for the last 5 month because I don't like baking or bloging anymore, no the opposite is the case. I can't wait till end of October to be back in my own kitchen and have again the time to bake and follow the Fresh Loaf. If you are wondering what I was doing during this time, klick and have a look:
Happy baking
Thomas
A while ago, I learned how to calibrate my oven. The range goes from +30 to -35. I did this to get better results making pizza.
A couple of days ago it came to my mind that I could also use this to decrease the heat of my oven and use it as a proofer. Look at the different results with my oven as proofing box, at 80F and with some warm water at the bottom!!!!
This "Swiss" traditions are very diffcult to forget, even after 14 years in the U.S.
And I guess why should we!
Happy Baking
Thomas
I spent another 10 days at [Professor] Mark's The Back Home Bakery. Other then working hard I had a great time up in the Rockies and enjoyed my time with Mark and his wife Sharon very much. It was great to see how he was able to organize his process to multiply his output and meet the demand of his divers clientele. I was not surprised that we sold out at all three Farmer's Market I participated.
I leave it up to you to decide if I learned something!!
Why am I still doing this????? Grrrrrrrrrrrrrrrrr
Update to my earlier blog: http://www.thefreshloaf.com/node/23735/did-i-hit-jackpot
Even Pizza tournes out great:
Happy baking!
Thomas
For quite some time now I gave up trying to find the European type flour “Ruchmehl” or “Halbweissmehl” here in the US, even though I still believe that the farmer’s style breads and rustic hard rolls would need this flour.
Two days ago browsing through Costco I found this flour and reading the label I felt this could be it.
Two 10 pound bags for a little bit more than $6 was also a very good price and it is unbleached and not enriched, so let’s give it a try!
