Blog posts

Hello to every1!

Hope you guys all ok! I have not posted anything in the past few months now but checked out the blogs almost each day. In main time, I had a busy 5 month to open Glasgow's newst 4* hotel with my executive head chef James Murphy, the Glasgow Grand Central Hotel. Anyway....i dont want you guys to be bored with my story, here is some loafs.

Awhile ago, I tried making Tunisian Flatbread from a sketchy set of instructions, and while the result was delicious it was also a total mess.  I got some extremely helpful comments in the forum, and decided to try again.   This is a lot prettier than last time.   And certainly a quick and easy bread to make if you haven't gotten around to planning the day before.   The loaves are a bit less than 8 inches in diameter and over an inch tall.   I'll serve with lamb this evening for dinner.

Hello, I've gone gingerbread-crazy this year it seems. I decided I wanted to take those flavors and try to get them into a loaf of bread.
Here are the pics (not the greatest photos) (this first loaf made with regular instant yeast):


This was the second batch (6 loaves @ 350g, 2100g total dough, made with osmotolerant yeast):

This year our daughter turned 6 and she wanted a "cake with rainbows...and also roller skates" because her birthday party was going to be at a skating rink with her friends.

I have seen various pictures of rainbow cakes on the internet for a while now and have been wanting for ages to have an excuse to try it, so I was happy to finally get a chance!

I took a week away from baking last week.  It could have been a visit to the East Coast, or a pulled muscle in my back, or a very unpleasant gut infection.  In fact, it was all three.  But the good news is (1) the absence of discomfort now seems like heaven, (2) I didn’t forget how to bake, and (3) I got the chance today to try the Central Milling “Organic Type 85”  high-extraction flour for the first time.  And I never knew what I’d been miche-ing!

This is the Miche from Peter Reinhart's “The Bread Baker's Apprentice” (BBA). I followed the instructions Reinhart provides, with the following modifications:

I am glad to be able to add this bake to the experience of others with our new toys, the cast iron combo cookers. I love cast iron so it didn't take much to have me clicking away on Amazon for one of these. It's a terrific piece of cookware that I expect to use for other things as well.

Un aggiornamento sull'ultimo mese. Dopo il fantastico paesano che potete vedere nel precedente post "Working for Favaglie Bread Baking" ho avuto un paio di settimane senza pane, o meglio di pane ne ho fatto ma è andato direttamente alle galline!

Last month update. After the great country bread you can see in the previous post "Working for Favaglie Bread Baking" I had a couple of weeks without bread, I mean I baked but the bread went directly to the hens!

Leftover Panettone makes a flavorful bread pudding.  A warm dessert for Christmas or New Years Eve.

http://turosdolci.wordpress.com/2010/12/11/panettone-bread-pudding/

For the past year and a half I’ve been trying to generate a healthy dose of steam in my extremely well vented gas oven. Steam that would be present in good volume for at least the first 15 minutes.  My experimentation had mixed results.  The bread tastes great, but I want the appearance be as good as the taste.