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Today's post is a special one!

Kenyér élesztő nélkül, csak kovásszal.

I am always on the lookout for something new and different to try in a bread recipe.  I was visiting my home town of Massapequa, NY this weekend and stopped by a specialty supermarket to pick up some cookies and came across a bag of chickpea flour.  I have never used this in baking anything before and didn't know exactly what to expect.  I had some left over roasted sweet pota

I LOVE McCormick & Schmick's bread. Not sure if their bread varies by what state they are in... This one is in Chicago on Wacker.

This lovely bread has soft golden brown crust and is nice and fluffy. It has a sour dough/vinegar taste to it.

I have baked sourdough bread before, but the crust has turned out to be very hard.... How do I get the crust to be softer?

And does anybody have any idea what kind of bread McCormick & Schmick's in Chicago bake???

Thank you!

The idea of honest bread and its making found its way into my thinking over the weekend. I find myself slipping more and more into this way of baking. Using less but wanting more from it. I didn’t bake any differently to past weekends yet I felt more connected and relaxed throughout the process. The slightly cooler temperatures certainly helped both my peace of mind and the resulting bread. The kitchen felt less frantic.

Hi,

As many others these days I mainly baked my tried and tested formulas, with not much new to blog about.

With exception of my proof box - the parts were on top of a cupboard since last summer, but now I am putting them to good use.

I think the quality of my ryes have greatly improved since.

The parts for the proof box

1. cheap picnic cooler

2. reptile thermostat

3. reptile heat mat

4. cooling rack

Here a photo: