Wingnut's blog

Interesting read, I think I will make some Baguettes.

http://parisbymouth.com/behind-the-scenes-at-paris-best-baguette-competition/

Cheers,

Wingnut

Made a couple small loaves with fresh Oregano and one Za for lunch. I also included some dinner shots for fun.

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Decided to proof a little longer to see if there was a difference in crumb and taste.

As soon as it cools I will slice and taste. It is slightly darker on the outside which I like but I don't know if my sainted wife will.

Cheers,

Wingnut

P.S.

Had a request from my wifes co-workers for some treats so I made some coffee cake with blueberry and and lemon zest.

Cheers,

Wingnut

The wife wanted a EM with a looser crumb than the Whole Wheat ones I make. So, I made a strait white flour sourdough and proofed it overnight. In the morning I put the tray on the counter and let it warm up and rise just a bit more. I was lazy and did not make some clarrified butter (gee) so they are little scorched in spots, not bad though. I fork split them after they cooled. Ready for butter and jam in the morning.

Cheers,

Wingnut

I am trying to figure out with slash pattern I like the most, or should I say what would apeal to customers most. 

Cheers,

Wingnut

The obligatory crumb shot.

Just thought with all my experimenting I would make a basic Sourdough loaf just so I would not forget what brought me down this road.

Enjoy the coming spring everyone!

Cheers,

Wingnut

I was messing around with Semolina Flour and tried to make a couple loaves. One is plain with Sesame Seeds on top, the other is with Lavender and Oat Bran on top. Next time I think I will make the dough a bit stiffer, it was quite slack.

Cheers,

Wingnut

Sláinte

pizza night!

Cheers,

Wingnut