Blog posts

Back once more from roaming the earth and, within way less than a day home, my wife coaxed me into thinking about a next bake.  I left it to her imagination what would be next, but she deferred to me.  

In the past I'd baked the Hamelman black olive levain a few handful of times, particularly in response to our building's chief engineer's constant "whining" about when I'd bake it again and slip him a loaf.

Just saw a great article on the UK's Guardian about the perils of processed bread.

Here's my plan.  This is based on past loaves, where I've measured, and where I've not measured; but this is not an exact duplicate of anything past.  (SOTSOT = some o' this, some o' that.)

Started: Tue, Oct 15, 2019.

Goals:  

Love these real artisan baking videos.  If the bread was 4# and tastes as good as Poilane's then he cold sell it for 9.6 Euros in Paris and $50 in Phoenix:-)

https://www.youtube.com/watch?v=8B_7AFYmkYo&feature=youtu.be&fbclid=IwAR1Nz9zmAcgRP_QbwvbmCyn70HERUM-6aw0F5JSBuhYgzgRZezIkIBrcGuE&app=desktop

Hi all! My name is Kris I live in Girvan which is in Scotland. This is my first bake using a yeasted dough (milk bread recipe). The batch baked rolls seem to have turned out ok. Whereas the loaf needs work. Not sure what I’ve done wrong. Maybe under proved? 

Practice makes perfect. I think next time I will try and tighten up on my shaping and prove for longer. 

I know this sounds weird. But bear with me.  

So the baking continues. With three upcoming interviews I want to make sure I'm on my game, so I decided to do one of my favorite breads to make--with a twist. I LOVE making baguettes. Wait. Let's be honest...I LOVE EATING baguettes. Making them is Ok. Especially when they're higher hydration, which I find challenging still. But whatever...a challenge is a challenge and I'm not usually one to let that stop me. 

Favorite Baking Books:

Tartine Book No. 3, by Chad Robertson.

Whole Grain Breads, by Peter Reinhart.

The Bread Baker's Apprentice, by Reinhart.

Tartine Bread, by Chad Robertson.

Flour - Water - Salt - Yeast, by Ken Forkish.

Healthy Bread in Five Minutes a Day, by Hertzberg and Francois.

The New Healthy Bread in Five Minutes a Day, by Hertzberg and Francois.

Artisan Pizza and Flatbread in Five Minutes a Day, by Hertzberg and Francois.

The Tassajara Bread Book, by Edward Espe Brown.