Heading up north for some turkey and mushroom (morels) hunting. The only thing my family asked before they let me go was: Make sure we have enough bagels and multi-grain rolls! I believe I complied with this weekend's bake:
Happy baking!
Thomas
Reading through SylviaH's long blog ([url=http://www.thefreshloaf.com/node/20162/oven-steaming-my-new-favorite-way]Oven-Steaming My New Favorite Way[/url]) I decided that I have to give this steaming technique a try.
About a year ago when my in-laws from Switzerland visited, they brought a crown and plastic doll with them, accessories necessary for a "Drei Koenigs Kuchen" (3 Kings Cake).
I just finshed my blog entry about our trip to the US Virgin Islands. Nothing bread worthy happend during this week, but I still would like to share one picture:
The story behind this sugar plantations is not that great, here the Danish played the exploiters, but to have something like this in my backyard... well on a island like this dreaming is permitted!! BTW they still use this WFO.
Thomas
Yesterday my bread baking world got a strong hit! My wife dragged me in a nutritional health presentation. With most of the advice and recommendations presented I have no issue and I'm ok to eat raw vegetables, fruit, add parsley and cilantro to everything and drink green smoothies.
What really bothers me was that the presenter said that wheat is an extremely harsh food and the gluten in wheat is very bad for your health. Even my beloved sourdough multigrain rolls and bread she considers as bad.
To give my old KitchenAid a break I normally prepare two smaller batches of dough in a row, instead of one large batch. Unfortunately I forgot to account for the flour of the sourdough starter and adjust the flour of the first batch accordingly. No problem lets adjust the water with the second batch. What a stupid idea!! But with the slap and fold method of Bertinet (http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough) I was able to get myself out of trouble and the result was pretty good.
Just a little sign of life to say hello and to show that I'm still happily baking, not as much as I would like too but still enjoying it very much.
The pictures show a freshly egg-washed Zopf and my spelt multigrain boule.
Thomas
It has been quite some time since I posted on my favorite website. But (un)fortunately the business and consulting world is holding me up from blogging and bread baking. But before I disappear again in the offices of the corporate world in upstate NY, I wanted to share this picture I found by accident in one of my old bread books today.
Lady (most of the time) Oreo and I
