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I have come to the realization that I don't like bread flour...  Let me clarify this by saying I don't like making bread with all bread flour...

I recently acquired a 50lb bag of King Arthur Bread Flour through the generosity of Will Slick...  It has 12.7% protein...

I find that breads made with all bread flour are too chewy for my taste.  I have found that my sweetspot for bread flour is not more than 30% with the remainder in AP flour.

Yesterday, the bread faeries did not give me their blessings.

While the Challah bread came out looking gorgeous, it also came out way bland! The two possible reasons I could come up with are:

1) Old bread flour; and/or

2) Too much yeast.

I had used a recipe out of Sherry Yards' "Secrets of Baking" (I think that's the name of it, anyway, without going into the other room to verify it.)

Recently I baked Oatmeal Cinnamon Rasin bread form Hammelman's "Bread".   There are a few good write ups on this bread on this site, just do a search...

For the past five school sessions my class has been working on making wedding cakes. More decorative then edible (literally so, as we make them to put on display, in addition to learning the business of wedding cakes), this project has come to completion. It was quite the event.

First we rolled out the wedding cakes of our predecessors from six months previous, in a ceremony that can only be described as the cake toss. 

We usually consume our breads before they stale, but after our recent "open house" party, we had, collectively, about a loaf and a half of two different sourdoughs, and a 40% rye loaf; far too much for just the two of us to eat before staling. I cubed the leftovers, and spread them on a baking sheet, uncovered, for twenty-four hours. Then I put them into the food-processor, and turned it on until I had about six cups, or so of bread crumbs. Not having anything immediate for them, I froze them.

Here's just a quick list of my favorite bread books:

A Baker's Book of Techniques and Recipes by Jeffrey Hamelman

Bread Baking: An Artisan's Perspective by Daniel T. DiMuzio

The Art of Handmade Bread: Contemporary European Recipes for the Home Baker by Dan Lepard

Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It by Steven LaurenceKaplan and Catherine Porter

Artisan Baking Across America: The Breads, The Bakers, The Best Recipes by Maggie Glezer and Ben Fink

Just back from a week in Vermont, baking under the tutelage of Jeffrey Hamelman, I was itching to get into my own kitchen and fire up the oven. But, what to make? We were going to have chicken gumbo for dinner the following day, so I chose a simple rustic bread. I had enough time for a preferment... check. I had the right flours... check. Okay, off to a good start!

 This entry is dedicated to - well, you know who you are...

I have been thinking a great deal lately about the influences that Chinese and Japanese culture have had in my life.

My long time in cross cultural Penang, Malaysia has cemented certain Chinese rituals in my life and the approach of the Lunar New Year has brought my exposure to Chinese culture to the foreground.  My imminent return to the Ryukyu (Okinawa) and my daily Japanese language lessons (courtesy of Rosetta Stone) remind me of the influence that Japan has had on me throughout my entire life.

1.  It's OK to screw up and start over.

2.  Your 1st fermentation is finished when your dough as approximately doubled, and holds the impression of your finger when you poke it...  If it's not ready, keep waiting...

3.  Full sourdoughs are unpredictable and very dependant on some of the following factors: the strength of your starter, and the temperature of your kitchen...

4.  Sourdoughs can take a long time to rise...

Here is a video on grilled pizza. I've done pizza on my BBQ grill.  This is a bit different.

It looks delicious!

http://www.youtube.com/watch?v=RLC-SIGpZkE