In case you are thinking that there is no way that particular sequence of dots can be connected, stay with me. You may want to send for the nice men in the white coats when I'm done explaining, but until then, think of it as a case study in aberrant psychology.
I've been passionately lurking on this site for a few months now. I have baked up a few dozen loaves and have been meaning to start up my baker-blog but never could get the stars to line up with a lovely loaf, my digital camera, AND the motivation to write down what I've done. I figured this is the easiest way to get my own personal ball rolling so without further ado, my impressions of the Fibrament baking stone.
World Bread Day is coming up. On my birthday, October 16th, in fact.
Last year I baked a pumpkin french bread for it.
I may have to try that again, because it was good.
Last week I had the pleasure of wandering around San Francisco with my wife. While at Fisherman's Wharf, we walked by the big window of Boudin Bakery a half dozen times in our trips to various attractions. A couple of times an employee was making baguettes and batards. It was really fun to watch the pace at which he formed the dough, and compare my own styles to his.
I baked some french bread today.
Before baking:
After baking:
It was quite good. The crust was a bit soft because I didn't use hot enough water to create steam, but overall quite good.
Brr... cold today, the furnace is on. A perfect time to bake!
We're just back from a trip up to Victoria, BC. Had some excellent baked goods at a cafe on Government Street.
I didn't get a picture of the danishes, but they were even prettier.
Enough talk, time to bake!
I was surfing the net and ran across this neat tool that will help you with your formula. just plug in your #'s and it will figure it out for you
this one if for sour dough
http://samartha.net/SD/SDcalc04.html
here is the main page with some great info and add'l calculators for your baking needs
This is a whole new world. Thank you!!! I have been making pizzas for my family's enjoyment and I can do pretty well with my Weber, but now I am baking! Very cool, indeed!
