Blog posts

So, I haven't posted here in Quite A While, but I made some hamburger buns the other day and thought I would share my results. I have always wanted to make my own burger buns, but the last time I tried over a year ago, they were heavy and too bready for burgers. We couldn't even finish our burgers, the night I served them on those buns! So I sort of let that idea pass away. But then a few weeks ago, I found a recipe posted on King Arthur's baking blog.

i finished the earth oven to the insulation layer a week ago, and had the first "dry firing" this weekend.

i've fired it twice to try and dry the insulation layer and track the fuel and heat usage, although i won't get accurate estimates on this until i'm sure the entire oven is dry, at least a few weeks from now.

on saturday, i fired it and made pizza. because of some bad scheduling on my part, i was unable to have any bread ready to bake in it, although we did use the tail end of the heat for potatoes and roasted garlic.

Tom Cat's Semolina Filone

Tom Cat's Semolina Filone Crumb

This weekend's bake, per my wife's request, was a walnut stout bread.  The recipe that I used (note that all measurements are volumes, not weights) can be found here: http://www.kitchenlink.com/mf/2/4133.  We first saw it printed in the Kansas City Star some years ago; the link attributes it to the Houston Chronicle.  It's probably one of those recipes that was reprinted widely, since it is so good.  Oh, and don't miss the Cheddar-Ale spread recipe at the bottom of the page.  It is wonderful with this bread!

Using Mike Avery's refreshment method (every 8 hours), after a 2 day refreshment I placed my starter in my jar (slightly less than half filled) clamped on the lid (with rubber gasket) to seal it and placed it in the refrigerator.  Next day I had a very active starter.  So, instead of tossing 2/3 and refreshing it again before storing it back in the fridge, I decided to hold out the 2/3 "discard" and make some whole wheat sourdough bread.  Incidentally, this is a 10 year old Nancy Silverton starter.  I'm not suggesting that Ms.

No wait, strike that – reverse it.

Summer is here and it’s too hot to fire up the oven which makes it a perfect time to take the electric griddle outside and make English muffins.

The problem, of course, is getting those great nooks and crannies.  My old formula and technique got me plenty of little holes in the muffins, but not those great nooks and crannies (well, the little holes caught the melting butter, but still, the drive for “just a little better” is strong.)

So I thought about both my formula and my technique.

Tuesday morning, we decided to go visit the Duc de la Chapelle, Anis Bouabsa's bakery in Paris. As you probably know, he won this year's Best Baguette. The bakery is situated in a modest neighborhood, far from the typical tourist traps and chic areas. We entered the bakery and asked he woman behind the counter several questions before buying a selection of breads. She was very nice and helpful. As we left the bakery, we took some pictures of the young baker/apprenti who was scoring baguettes and sliding them in to the oven.

All out of whole wheat flour, I searched my bread library for a recipe that at least incorporated grains for this week's loaf. I settled on Reinhart's Yeasted Multigrain from Crust and Crumb- a recipe I happened to have had my eye on for awhile.

One of my more recent acquisitions to my bread library is Peter Reinhart's Whole Grain Breads. I try to bake bread at least once a week, but as a college student, that isn't always feasible- especially with our tiny ovens. So to inaugurate the book I decided to make a sandwich loaf (hearth baking is nearly impossible in these ovens) and because Im trying to stick to whole grains as much as I can (yes, I sometimes resort to white breads!) the first whole wheat bread in the section it was!