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Last week I had the pleasure of wandering around San Francisco with my wife. While at Fisherman's Wharf, we walked by the big window of Boudin Bakery a half dozen times in our trips to various attractions. A couple of times an employee was making baguettes and batards. It was really fun to watch the pace at which he formed the dough, and compare my own styles to his.

I baked some french bread today. 

Before baking:

After baking:

It was quite good.  The crust was a bit soft because I didn't use hot enough water to create steam, but overall quite good.

Brr... cold today, the furnace is on.  A perfect time to bake!

We're just back from a trip up to Victoria, BC.  Had some excellent baked goods at a cafe on Government Street.

I didn't get a picture of the danishes, but they were even prettier.

Enough talk, time to bake!

I was surfing the net and ran across this neat tool that will help you with your formula. just plug in your #'s and it will figure it out for you

this one if for sour dough

http://samartha.net/SD/SDcalc04.html

here is the main page with some great info and add'l calculators for your baking needs

This is a whole new world. Thank you!!! I have been making pizzas for my family's enjoyment and I can do pretty well with my Weber, but now I am baking! Very cool, indeed!

Bread (Whole Wheat Molasses)

Serves: 6

"The Sponge"

1st Add to Mixer (Add in this Order)

3 Cups unbleached flour

2 1/2 Tbls Yeast

2 Tbls salt

1/4 Cup sugar

4 Cups water warm 95*

Let above ingredients rise for 10-15 min until doubled

2nd Mix in 4 cup Measuring Cup

(Add in this Order)

1 Cup brown sugar

1/2 Cup olive oil

1/3 Cup molasses

2 1/2 Cups water warm 95*

Mix Measuring cup ingredients into mixer then add approx

Things are starting to cool off, so I've managed to bake the last two weekends.

Two weekends ago I made a Potato Bread from Bernard Clayton's New Complete Book of Breads.

It was great. I'll definitely be baking it again, and probably posting a recipe here in the next few days.

It started simply enough.  I needed to make bread this weekend for sandwiches this week.  Since I hadn't gotten my starter out of the refrigerator and activated soon enough, it had to be a yeasted dough.  And there are so many formulas to try in BBA . . .