Blog posts

Hello from Sunny Northumberland [a pleasant but temporary change!]

I drove down to visit my brother, all too briefly, on Tuesday.   He had some wood for me; a lot of wood, very dry and cut in good-sized lengths for my oven!

We filled the car up with all this wood, then he reminded me about a steam-stripper he was looking onto, which he showed me how to turn into a device to use in my bread oven.   So, I brought that back to Powburn too!

Hello everyone,

We were feeding the yeast water on the 3th of July and didn’t want to throw any YW away.  With the 4th of July the next day and knowing it would only be my apprentice and I for dinner that night, we decided to have some rib eye steak kabobs, veggie kabobs and garam masala rice and beans.

Hey you all!

I've just baked the sourdough rye with raisins and walnuts from Mr. Hamelman's "Bread" book (pg. 208) and I am very happy with it. I really enjoy its texture given by the combination the nuts and fruits with the very spongy crumb. It is not sour at all and the crust is very "crusty". Also, the rye taste is evident, despite of this being a 50% rye bread and despite the other flavors. A very good, very tasty bread, in my opinion.

I've been tinkering with pizza dough for awhile now and recently I've had a break through both in my dough formula and with the bake.

Thanks Franko for the 'Pate Push'

This is not for the fainthearted.

When I got ITJB (Inside  The Jewish Bakery) and flicked through, my rye addiction kicked in, and the unusual process (kind-of Auermann three stage) of the Black Bread intrigued me. This was the first recipe I tried from ITJB - and failed spectacularly.

The top half of the (freestanding) loaf was nice, but turning the temperature down as stated in the recipe let the loaf sink in, and the lower half was dense and badly undercooked.

Happy 4th to all you fresh loafer's.

Our family enjoyed and celebrated yesterday with food and the fireworks tonight. 

Just a couple of breads and treats baked to bring from my house : ) 

Good Ol' delicious Scali...but this time I've added 40% Durum flour.  The recipe is for both the Scali and dog treats are at http://www.kingarthurflours.com 

        A Scala to go

It has been almost 3 weeks since the last blog post of lunch sammys and other stuff - so here goes.

It has been several year's since bagels were on the bake list.  We always made them sourdough but after seeing that Stan published his bagels on TFL, we had to give them a go for the 4th of July.