Blog posts

Winter started with a bang this year and seemed like it would never let up!  After two months of slapdash, subsistence baking I finally managed to find enough time (and energy) to bake some decent sourdough.

A simple miche based on Leader's method in Local Breads seemed like just the thing so I mixed up a double batch using about 75% WW flour and 25% bolted "Turkey" flour.  With my kitchen being nice and cool the dough fermented for about 7.5 hours.  Loads of flavor.  Just what I've been craving.  I feel much better now.

Marcus

Ok, I admit, my bookshelves are literally crammed with books, and I know that I haven't finished reading the three I got for Christmas.  Bread Baker's Apprentice, King Arthur Flour Baker's Companion, and Taste of Home Baking... all really nice books and this gives me TONS of recipes.  I am doing the BBA Challenge, so that has slowed me down from simply reading the book from cover to cover.

Desired DoughTemperature (DDT), at best only a gross-estimate of the temperature of a dough at the beginning of bulk fermentation (ref.: http://www.thefreshloaf.com/node/11719/ddt-calculation-question-daniel-t-dimuzio ) is too often ignored, or given only a brief word or two of non-specific, and often ambiguous explanation.

While having my morning tea and viewing the latest on TFL, I noticed yesterday was another beginning year for my membership.  I wasn't going to post this bake, but what a great excuse to show what I did for most the day and evening yesterday!  

The weather was gorgeous, finally another lovely warm sunny day. 

 Panned loaves (to paraphrase) don't get no respect.

It's the crusty, lean, free standing loaves that we tend to think of when we invoke the term "artisan bread."

But, as others have pointed out - it isn't the bread that should receive the term "artisan" - it is the baker.

There was no KA flour in the house, so I used supermarket ap for this. Along with a fair amount of olive oil, the result was a finer, softer crumb than I am accustomed to. Nevertheless, topped with salt, oil, parmigiano, marjoram and thyme, it made a delicious accompaniment for cheese.

I am partial to the round freeform shape for my foccaccia. 

I came across polenta flour (maize flour) at Oasis Bakery (a middle eastern food store) and thought it would be an interesting ingredient for bread. I use polenta (coarse grind) quite often with my multigrains bread and I like its taste. It make the bread sweeter and give a nice yellow hue to the crumb.

Pat's (proth5) baguettes have been my “go to” recipe for baguettes for quite a while. When she posted a new formula in November  - See Starting to get the Bear  - I promised myself to give them a try. I got around to it today.

Hello,

I've been watching shaping videos, including brand a new one! from Mark at The Back Home Bakery, thanks to freerk's recent post (please see his post here...) and everyone who responded! And many thanks to Mark and those who take the time to make these videos; they are such a great resource.

Hey guys! I just wanted to thank you again for your encouraging comments on my bread-baking-project for school. I appreciate your thoughts very much! =]

I made bagels the other day, and wanted to share my post with you guys.

Here it is!

(my brother and i share a blog: http://bakingacrosscountry.wordpress.com/ )Originating in Poland in the 1600s, Bagels came along with Jewish immigrants to Ellis Island. Since many people of Jewish descent settled in New York, bagels have since been a tradition in the City.