I didn’t think I would be baking at all. The little hobby that supports all this baking fun was keeping me away from home and oven.
However, I am working for a client who employs a chef to prepare meals for the executives and he graciously lent me the executive kitchen for the day (and the evening before.)
At the start of a new year I find I am torn somewhat. I know in my head that the 1st of January is just another day flowing in from the previous but my heart speaks to me of time spent in reflection and questioning before looking forward into the next 365 days of my life.
How do I want my world to look? How do I want to colour and decorate it?
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A couple days ago, I blogged on my bake of a San Francisco sourdough bread based on Larraburu Bros. recipe as described in the 1978 Cereal Chemistry article by Galal, et al., as cited by Doc.Dough. (See San Francisco Sourdough Bread using Larraburu Bros. formula.) It was a delicious bread, but it lacked the sourdough tang usually associated with San Francisco sourdough. This blob describes some modifications of the recipe.
This loaf came out a little flatter, which is why it wasn't sold and I cut if for photos
But color looked good and crust was crisp
Crumb was nice and soft
…and moist and glossy
That is not the question. But how to steam? Ah, there's the rub (with apologies to the Bard).
Hello and Happy New Year everyone!
I thought it would be fun to open up a bottle of something bubbly (a bottle of Guinness) and bake a loaf
for New Year’s…started on New Year’s Eve, and baked on New Year’s Day :^)
Katie’s Stout and Flaxseed Bread (thanks to Andy for originally posting about this, and to Karin for the reminder):
