Blog posts

whole wheat

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cabbagehead on 11 Aug 2007 at 19:21
Well I made the most amazing  4 loaves of whole wheat bread today. It was quite hot out and I was expecting company so I decided to turn on the air conditioning. I then realized it would be better for the bread if I had a warmer and more humid environment so I placed the rising dough out on the patio under the umbrella and covered with a damp towel.  That must have been a perfect scenario for the bread because it rose like crazy. I also think it had something to do with the actual recipe.

Making pizza

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Christina on 10 Aug 2007 at 10:01

I haven't been making bread much lately so I decided to start again with pizza dough. I didn't have the time to let it rise as much as I wanted but it came out really well regardless. The dough was much slacker than I have done in the past and that's why it turned out so wonderfully this time.

Rising dough:

Pizza dough

Ready to form crusts:

Ears!

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AnnieT on 9 Aug 2007 at 21:14
For the first time in my entire baking life I got ears!!! OK, they aren't the most elegant ears I have ever seen, but for me this was a big deal. I made Susan's Norwich Sourdough loaves and nearly ruined the dough by trying to knead in kosher salt by hand. Had to do some extra kneading and stretching and folding to get the dough to what I thought it should be, and eventually it was a delight to work with. So my four dear little loaves weren't picture perfect but to me they are beautiful. Made pizza with some of the leftover dough, and also baked a fine steelcut oats version of the NKB.

circular cooling rack

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AnnieT on 8 Aug 2007 at 21:36
KipperCat, a friend of mine asked me whether I could remember seeing a round cooling rack on TFL - she saw it and couldn't remember where. I went back through some blog entries and noticed that you have one. Could you tell me where you got it, please? I am assuming that is the one she meant and she really really wants one. I led her astray into the breadmaking world and she says she may never forgive me - but she is making sourdough bread with my starter. I would love to put her on the right track for the rack, many thanks, A

spam and site hiccup

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Floydm on 8 Aug 2007 at 14:51
I killed another spammer's account this afternoon. While cleaning up the mess he made I noticed an inefficiency that I think has been the main issue behind some of the slow page loads here. My first attempt to fix it briefly locked up the site, but my second attempt appears to have gone smoothly. I've eliminated a database query that was happening on every page load. I don't see it causing any problems, but if you experience any weirdness please let me know.

Rustic style bread and Pizza.

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Thegreenbaker on 7 Aug 2007 at 04:56

Just another lot of photos of my baking. :)

 

Below is a batch made from a poolish I made around 9pm last night and then fermented on the counter (at around 10-13 degrees celcius most of the night) until around 11am today.

Just a simple mix of approx 750g sifted wholewheat (wholemeal) flour, water, salt and 1/4 teaspoon of yeast. (with gluten flour added)

 

Then this morning, I added around 750g fine durum semolin. about 70-100g unbleached white flour, salt, 1 teaspoon of yeast, 1/3 cup rice bran oil and about 2 cups of butter milk.

crisp crust

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AnnieT on 6 Aug 2007 at 20:17
Today I made Will's baguette again because I love the tender crumb and the good flavor. I held back some of the water and was really proud of the dough. Did the French fold, yay, and 2 stretch and folds and made 2 batards on parchment with rolled towel "couches" The dough was full of big bubbles and I kneaded each piece to degas them. I slashed pretty deeply and baked them on the stone and turned them and removed the parchment halfway through the baking time. So far, so good.

Melon Pan

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susanfnp on 5 Aug 2007 at 11:07

I recently returned from a trip to Japan, where I encountered melon pan, a sweet enriched bread encrusted with cookie dough. Here's my version of it, not authentically Japanese but good anyway. The recipe is here. Although July is not the best month to go (hot and humid!), Japan is a wonderful country with amazingly hospitable people. Everything they make is exquisitely beautiful, and my bread cannot do justice to theirs, but it was fun to make!

pictures

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AnnieT on 4 Aug 2007 at 22:47
Hi KipperCat, I had just about given up on the photos, but if I can remember how to get back to them I will try again. Many thanks for the info. Hate to be so pitiful! Had my grandaughters for a sleepover last night and we made individual pizzas. I had the dough ready and helped them with the stretching and they chose their own toppings. They liked seeing the dough slide from my cardboard "peel" to the hot stone but by the time I had cooked 3 the cornmeal was well and truly black. So tonight I made one for myself and used parchment, much less smelly.
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