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Baking on the road

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Floydm on 27 Jan 2007 at 20:12
We're housesitting for my parents up on Puget Sound for the next few days. Before leaving, I fed the pets, watered the plants, and, of course, fed the starter. While doing so it dawned on me that I could take a pinch along and try baking something up here; homemade sourdough would go great with the fresh seafood (like the clams we picked up on the way up). I figure if the pioneers could keep a starter culture alive for weeks on a wagon train, I could keep one alive for four hours on the interstate, eh? It'll be interesting to bake in another kitchen.

Cracked Wheat Loaf

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Abigail on 27 Jan 2007 at 16:02
Yesterday I made Rose Beranbaum's Cracked Wheat Bread, everything went well until I slashed the risen loaf, which promptly subsided to half the size. I baked it and now I have another paving brick. What can I do to prevent this happening again.

Viva Italia!

Profile picture for user pmccool
pmccool on 26 Jan 2007 at 18:46

Since we had a big Italian dinner lined up with friends last weekend, I volunteered to bring bread.  One, it gave me a chance to try the Italian Bread formula from BBA; two, I decided to take another crack at ciabatta, also from BBA; and three, these people love homemade bread.

The Italian bread was pretty straightforward--and delicious.  Here's a photo:

 

For my first blog entry ...

Profile picture for user gothicgirl
gothicgirl on 26 Jan 2007 at 07:23

I tend to dive head first into projects that are of interest to me.  At the moment, and it should come as no surprise to anyone, my obsession is bread.

Now, we are not talking about the homogeneous loafs of bland white sandwich bread that line the shelves at the super-mega mart.  What we are talking about is the hand crafted, rustic loafs of bread with distinct flavor, crustiness and unique texture. 

Thom Leonard Country French Boule recipe

mountaindog on 24 Jan 2007 at 19:58

 Hole-y-ness:

I've been asked how I get the big holes, and how I fold. Whether you are working with a bread dough that uses commercial yeast, or with sourdough, the same principles seem to apply from what I've experienced. Obviously, there are others here more experienced in sourdough who may have different techniques. It depends on what works for you.

Ciabatta Progress

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breadnerd on 23 Jan 2007 at 09:56

This weekend I was very happy to find Harvest King Flour at my local grocery. I used Harvest King in my baking classes, and convinced my boss to use it at the bakery I helped start up. I liked its creamy color, and that it was formulated for longer, cooler rises and artisan breads. I'm hoping to find the retail variety similar in quality--so far, so good.

 

Onion Bialy's

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Wayne on 22 Jan 2007 at 13:54

 With floydm's assistance, I think I finally figured out how to post pictures.  Hope this one posts ok.  This recipe is courtesy of "Artisan Breads" featuring Kossar's Onion Bialy's.  Thanks Floyd for your help.

NYT, double the recipe from southern mexico

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beanfromex on 22 Jan 2007 at 10:22

Last week I continued the experiments I have been doing since I learned about this method of bread baking.

I doubled the original recipe and followed the rest of the instructions but for using cornmeal instead of wheat bran ( I had none ).

I was even happier with this loaf. Doubling the recipe will be the norm for me from now on. I might even try tripling it.

I also kept the oven temperature as high as possible, probably about 500F. The crust was deep golden brown tinged with dark brown bits and looked great.

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