Blog posts

Hello everybody and missing you all !

Phyl Divine named me on his group on Facebook "artisan bread bakers".He named me "Pharaoh of flat Bread ".

I really was very happy but wondering all the time , why ?? May be phyl knows that Egyptians can not eat without the presence of the flat bread on their meals tables .

So I decided to present something about our daily bread in Egypt , may be to try to prove to myself that I really deserve this great title !!!!

Last week I was out of flour and was able to combine a trip for work to a nearby windmill: http://www.molendevlijt.nl . This mill has better openinghours then the mill I normally go to, and I tested the flour with a simple slow rising bread (next time I will add more simple flour, not just the wheat type). A great mill, I will be back there. I will need a bit more time to look around at the mill. It will take a while before I find the right/best combination of wheat for our weekly bread.

Howard's been baking his way through many of Suas' recipes at a furious pace. His posts have been equally inspiring and enlightening. With Howard way ahead of the curve, the last few weeks I've found myself sifting through the debris and studying the dough scraps left in his wake. Wanting a simple, clean and filling every day loaf, I had my first crack at the whole wheat sourdough (dough scrap #1).

This is from a recipe in Peter Reinhart’s Bread Bakers Apprentice and I didn’t make any changes to the recipe, being the first try at it. 

Well, ok, one or two very minor changes: he asks for fresh rosemary, I only had dried which I soaked for an hour while the dough was warming up. He says to mix in roasted garlic - didn’t have any. I guess next time I’ll have to make that ahead of time along with the extra mash. 

hi ...i'm here because... i'm just in the beginning

this is my first loaf

 i try it from the lesson one

 is it nice ...???

There has been a marked increase in the amount of spam (particularly with "adult" themes) that is posted here in the last week or so.  Dstroy and I and the other members who can moderate content delete these posts as quickly as possible, but sometimes that is not before they get sent out in the site digest emails or they show up in syndication.   My apologies if you've been on the receiving end of some of those: not what I want to find in my Inbox before I've had my first cup of coffee either.

This is in response to Trailrunner's questions on a mixing discussion over at Hansjoakim's blog here on a fantastic-looking crumb he has on his Hazelnut bread.

Lately I seem to get best results with a combo of warm shorter bulk ferment with frequent early folding and long cold final proof. No mixer, no kneading with flour, no repeated French-folding. (warning, this could change as soon as I read of a better method, so please take with a grain of sea salt!):

I've blogged about it here in more detail, and have posted a pic on the forum.

Hi, I'm a new poster, though have been reading for a few weeks since another forum posted a link. It's certainly a fantastic resource.

I tried a spelt loaf for the first time yesterday, from R. Bertinet's Crust book. The dough was very stiff (only 65% hydration). It turned out ok, but not brilliant, so I doubt I'll be in a rush to do it again.

I'm eating a lot of bread these days :)

The latest batch to come out of my oven, is pictured below: Two loaves of Suas' caramelized hazelnut squares.