Blog posts

I am going to try linking to some pictures. Please be patient with me. These are pictures of a starter I am experimenting with.

Friday night is often Pizza night in our house.

Well, Pesach and Unleavened Bread is over and it is time to get the bread ingredients out of storage.

Been a while since I was able to post. Have been super busy. Having a blast at the bakery job. The railroad job? All I can say is that I still have it and it is paying the bills. I have been browsing the rec.food.sourdough newsgroup a lot lately. One of the messages I really found interesting was one concerning a 30+ year old sourdough starter packet. It seems that one of the regular posters on the group found an old packet of unopened starter in one of their sourdough books.

All things require fine tuning and experimentation. This time I used more coals--including some mesquite which burns really hot, moved the grill to the lee side of the house (out of the wind)and did not bother with water of any kind (no water in wood fired ovens, right?). I did throw a couple water soaked wood chips through the air vent. The temperature inside got up to 600+. I was resolved not to do anything that wood cause the temp inside the grill to drop so, no water and no opening the grill to peek. In my oven, at 450 the bread takes 40-45 mins. I figured 30-35 mins in the grill.

what i refer to as 'rye light', naturally leavened, organic, and 100% hand made... i baked seven of these yesterday, 3 lbs each. pictured are half-loaves.

We had guests over for Saturday night dinner. Here's two of the poolish baguettes I baked, along with a very buttery Brioche that we ate for dessert with lemon curd and raspberries.

Raisin & rye loaf baked yesterday

We finally got our hands on some mozzarella di bufala when we visited a Whole Foods Market in Ann Arbor, MI this last weekend. The olives were yummy as well and from the "olive bar" at WFM. Can't wait to make these in the new brick oven! This one is just a variation, with pesto as the sauce instead.

My starter finally kicked into gear yesterday afternoon (started, Sunday 26th, March). It looked ready so I had a go at a lunch loaf. After a nice and quick first rise I shaped the dough and let it sit for a couple of hours before putting in my little proofer thingy. It didn't seem to be going well so I decided I was going to put in the fridge before going to bed. I forgot about it until I was on my way to bed when I noticed it was ready to bake, so on goes the oven at 12:30 at night. I took it out of the oven around 1:30 wrapped it in a tea towel and went to bed.

Pain L'Ancienne is easily one of my favorite breads. I'm applying this technique (delayed fermentation) to the following... 12 oz flour ( 4 semolina, 8 bread ) 10.2 oz ice water 1 tsp instant yeast 1 1/2 tsp salt I'm interested to see the flavor/texture of this method using the 1/3 semolina flour. I went with 85% hydration figuring the semolina will absorb quite a bit of water. I put it together last night, and it's been de-chilling for about an hour, so I plan to bake in another 2-3 hrs. I'll post pics when it's done. I also have a batch of pain sur poolish going just in case:) KP