I made pita bread using the recipe here on TFL. It was way cool watching the pitas puff up in the oven.
I was also able to use my grandma's bowls and rolling pin to make the pitas. It is great to be able to use her things and keep conected through the generations. I just recently received the bowls, and they are now my bread making bowls. 
hello again everyone, the last post i was proud with the ear i achieved.. grigne on the loaf :) i am baking my loaves mostly in a lodge dutch oven. as i learnt it from Chad Robertson. this is the easiest way to create a self steam and get a good crusty loaf. as baking days get more busy hence more breads need to be bake in one day, dutch oven is not the answer. i got out from my comfort baking in a Dutch oven and create steam like most of you do. with hot larva rocks. i was able to acquire some from the DIY ACE shop.
Today I made the basic sourdough from BBA with 50% semolina. I also did an extremely long autolyse and increased the hydration about 1 oz.
The dough was pretty hard to handle so i was not thrilled with my shaping job, but the crumb turned out pretty well.
Lapsang Souchong iced tea with a splash of tart cherry juice is one of my favorite drinks. I think the smoky tea and the cherry play very nicely together. This bread is my first attempt at recreating that combination in bread form. I guess I'm on a bit of tea bread kick....
A few weeks ago I wrote about this formula, and after many suggestions from readers out there, I followed up with two bakes. This post shows the outcome when including all the flours in the long autolyse, based on suggestions from Khalid and David. Essentially the method was the same as previous with these two exceptions: for bake 2, the autolyse included all the water and all the flours as listed plus 3 gm salt, and for bake 3 the salt was eliminated in the autolyse and the overall hydration w
Despite the unseasonably cool weather we've been enjoying, finally this morning I was reminded its springtime by the blooming sage in our herb garden.
Comfort food: Toasted Cheese sandwich
A slice each of Sharp Cheddar, Pepper Jack and a teaspoon of catsup smoothed between on...
I saw on thefreshloaf people talking about brioche feuilletee (I think the topic was started by andythebaker), specifically this link: http://www.parispatisseries.com/2011/05/03/la-patisserie-des-reves-brioche-feuilletee/
Hi bakers everywhere,
this is my first bake in my temporary kitchen here in Perugia, Italy. I saw the recipe on Paul Hollywood's Bread on the BBC and, as he had stuffed it with Italian flavours, it seemed a suitable thing to try. I was dubious of the little oven I have here, which looks to be older than I am (and my oven therometer is still in transit) but, on the whole, I was happy with the result. It's pretty easy to make, and as light as a feather, dripping in melted cheese and salty prosciutto. Well done Paul Hollywood!
As Breadsong already posted about, this past weekend the Bakery Congress 2013, the largest annual baking industry event in Western Canada, was held in Vancouver, BC. As tradeshows go it was cheap and I was looking for an excuse for a bike ride on a beautiful sunny day, so I pedaled over to the PNE to take a look.
