Blog posts

I baked a pumpkin french bread this weekend:

Pumpkin French Bread Makes 2 loaves Poolish: 8 oz. water 8 oz. all-purpose unbleached flour 1/8 teaspoon instant yeast Final dough: All of the poolish 16 oz. all-purpose unbleached flour 4 oz. pumpkin puree 4 oz. water 1 teaspoon instant yeast 1 tablespoon brown sugar

At least I think that is right.

Today, I baked a birthday cake for Floyd. Our son was a great helper. There's our cake completed. And served... And look! My first baking blog entry on your site too!

Sunday is my birthday. Sunday is also World Bread Day. Coincidence? I think not. After my excessive baking spree last weekend, I had said I wasn't going to bake this weekend. But I may just have to celebrate World Bread Day by putting together a loaf or two.

"Hello, my name is Floyd, and I am a bread-aholic." I went crazy this weekend. Kaiser rolls, a french bread, oatmeal raisin cookies, pumpkin bread, ciabatta, a raspberry cheese braid, honey wheat bread. Not to mention that I made a batch of apple butter, specifically for eating on home baked bread. Next weekend, I've gotta stop. Maybe one or two batches but that is it. Man, I'm pooped.

You know you've got the baking bug bad when you find yourself making a sponge on a Saturday night not even sure what you'd want to bake the next day, just figuring it is a good idea to have one ready. I think I may try a ciabatta again, but who knows? Still, I'm glad to have my poolish handy.

Yesterday i tried making croissants for the 2nd time. The first time wasn't tht good becoz the butter burst through the dough and i just threw part of the dough and simply made some badly/oddly shaped croissants. So yesterday, i rolled out the dough and thought mebbe if i use pieces instead of a block, the results will be better. Instead, the pieces were too frozen and it pierced right through the dough!.. :S... I got frustrated and kneaded the pieces in the dough and roughly crushed it while i kneaded it. Then i quickly threw it in the freezer.

I forgot to mention that I baked kaiser rolls again yesterday. They were mighty tasty, though they still don't look like professional kaiser rolls. I actually like the rough look of them though. Anyone have any kaiser shaping tips?

I tried making the poolish ciabatta from the Hamelman bread book today. I was not paying much attention when I added everything to the mixer and I must have added too much flour or too little water, so it was clear it was not going to be a ciabatta after all. So a french bread loaf it turned out to be. One thing I did do was focus more on the scoring.