Blog posts

I realize that there is a certain urge here on TFL to publish only the best loaves and the best photos of them. We all want to show each other the best we can do. But in this case, I am publishing what I consider to be a failed attempt at a beautiful bread in the hope that I will learn to improve it from the comments I may receive.

This is my first ever walnut loaf. I loved it! It sure pairs well with sour cheeses/spreads. toasted, it is even better! Rye flavor is enhanced after 24 hours. It is basically a 50% Rye, 50% Bread Flour.

Today was another snowday, so I again canceled a variety of plans to stay home with my son.   Amazing how nicely baking bread fits into that routine.   I had already planned to bake, but had no idea how I was going to fit it in, since I always manage to be out of the house at the exact moment that some essential step has to happen.   No such worries today.   I made Hamelman's 5 grain sourdough for the first time, as well as yet another iteration on my own elusive sourdough.  Actually I made Hamelman's 5 minus 1 plus replacemen

I Love Lavash!  I love this video! I love their team-work and syncrinization. I love their skill and precision.  I Love this music.

Does anyone know the words to this song?

Watch on YouTube:

http://www.youtube.com/watch?v=8uY54Jy1lDA

Despite the advice of my graduate school advisor- "Rules are for suckers" (an attitude which I have always thought accounted for the number of indictments among those who went to the Dear Old Place) I have always been the kind of person who tries to follow the rules.

With all this talk on the forum about miche lately, I've been itching to give it a try.  So when the excellent dmsnyder posted the formula for the miche he made in the SFBI Artisan II workshop, I decided that the time was now and the bread should be here!

Hey guys! Here's my post about Casatiello, an enriched bread with cheese and meat. I'm doing the BBA Challenge for a project in my high school. My brother and I share a blog (he's going to start writing soon) where we document our journey through the Bread Baker's Apprentice. Here's the link: http://bakingacrosscountry.wordpress.com/

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80% Rye with a Rye Soaker, plus Black Strap Molasses

Very close to 2kg weight of paste, baked in a Pullman Pan, resulting in beautiful bitter sweet flavour!