Blog posts

My family is not so much in to football, but we are into bread.  This post will give you an idea how much.  You see, my mom taught me the basics of making bread when I was a kid.  However, she never went much beyond a basic white bread pan loaf (although these were always excellent).  Although I got her The Bread Baker's Apprentice for Christmas a couple years back, she never got into the artisan baking thing, with pre-ferments and all, and found the whole process a little intimidating.

This weekend has been a smorgasbord of baked goods.  Friday afternoon i mixed together a poolish with the intentions of making poolish baguettes the following day.  I let the poolish sit out until it was nice and bubbling then retired it to the refrigerator for the next day.  I removed the poolish from the refrigerator and brought it to room temp while I prepared the main dough. 

One of the breads we baked at the SFBI Artisan II Workshop last month was a miche. Everyone thought it was one of the best breads we baked. I made it at home for the first time two weeks ago, but used “Organic Type 85” high-extraction flour from Central Milling rather than the mix of white and whole wheat with the addition of toasted wheat germ we had used at SFBI. (See This miche is a hit!)

I've been looking for a recipe for buns suitable for hamburger, sausage and peppers, grilled portobello mushrooms, pulled pork, or the like. Indirectly I came across this recipe, Dan Lepard's Soft Baps (Manchester Guardian, Oct. 6, 2007) replying to this TFL posting http://www.thefreshloaf.com/node/21843/high-percentage-fats-bread .

They feel wonderfully soft, just like my wife wants in a sandwich bun. I'm making turkey burgers with pesto tonight for dinner. Seemed like the time to try these.

White Boules with Gilchesters Flour and a Poolish 

Made in College on 26th January 2011

This morning marked my return to baking following a long hiatus. The holidays, vacation, and grant writing all converged to make baking an impossibility. My starter, left unattended for weeks, was on its last legs. Fortunately I was able to bring it back to former glory with only a couple of feedings. I began the process for making Hamelman's 'Vermont Sourdough' yesterday, retarded overnight and baked this morning. This has to be my favorite sourdough bread, the small inclusion of rye and mild tang give a perfectly balanced flavor. 

Found this over on the bitsandpieces site - thought his "caption contest" idea was one you guys might find amusing :)

My wife, Cat, is away in Australia on business.  Yes, my wife’s name is Cat, which may cause some confusion because we also have a cat.  But the cat’s name is not “Wife”, which would make it even more confusing…and be pretty weird.  Especially since one of my wife’s many nicknames is “Wife”.

Anyway, I’m stuck in boring San Francisco while she’s off traveling the World.  So, I have to find a way to entertain myself.  And what entertains me these days is baking.  So, here’s the plan:

Hello,  I wanted to try making Apple Bread again, after seeing Larry's recent Odds and Ends post (thank you Larry) (and because I was able to find Honeycrisp apples at the market!).



I made this bread combining elements of Mr. Hamelman's Normandy Apple Bread, and Mr. Kastel's Apple Bread. With many thanks to Mr. Hamelman and Mr. Kastel!
I wanted to try mixing the final dough without water, to try and get as much apple flavor as possible in the bread