Posts tagged artisan bread

Kneading Conference West 2012 Part II

The Business of Baking

Kneading Conference West is a three day event held in September at the Washington State University Extension and Research facility in Mt. Vernon. It brings  together bakers, plant breeders, millers, brewers and even oven builders, all with some connection to grain. Continue reading Kneading Conference West 2012 Part II

March 5 and Rose’s Cafe/Bakery

March 5, marks the second anniversary of my escaping an abusive situation. Each March 5, I light a candle, let it burn all day long and ask others to do so as well – to remember those who have lived with and suffered (are still suffering) or died from abuse.

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A New Year, a New Life

Over the New Year holidays, I moved to the San Juan Islands. It has been a two year journey for me from an abusive situation, a divorce and now starting over. Continue reading A New Year, a New Life

New Addition to Magnificent Sourdough

There is a new addition to my Magnificent Sourdough page. Baker Judd Friedman’s bread, Pain de Campagne is showcased.

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Experiments with Autolyse # 2

Those of you who like to bake without thinking about what’s behind it… might want to skip this post….

This is a follow up experiment to the post Experiments with Autolyse #1  (length of autolyse)

To autolyse means to give your dough a rest period after mixing and before adding the salt to the dough. Professor Raymond Calvel pioneered this dough development stage which helped produce superior bread. When the flour and water are combined, the gluten strands are hydrated and begin to bond. Enzymes are activated and they begin their work on the dough. One of the enzymes called Protease when activated, starts to break down or digest the gluten strands.  You might think this would ruin your gluten network that you are trying to build up, but used properly on the right kind of dough using the right flour, you can direct the outcome of the bread in different ways.

Continue reading Experiments with Autolyse # 2

Autumn Days – My Favorite

Visiting with some of my family:

My niece, Dominica with her daughter, Mattie and their new puppy

I have been busy and haven’t posted or baked much lately. However I always seem to be thinking about sourdough anyway. While visiting family in California, I came upon some “California Sourdough” baked in the Midwest and shipped to the coast. I think it should have read, “Midwest Sourdough.”  I decided to pass on it.  I would like to find more local Artisan sourdough style breads to review.

Continue reading Autumn Days – My Favorite

Kneading Conference West

Michael Eggebrecht teaching the Professional Baking class at Kneading Conference West.

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I was lucky enough to attend the first annual Kneading Conference West in Mt. Vernon Wa at the WSU extension center. The conference lasted three wonderful days, Sept 15 – 17  2011. There was so much to see and do that it was hard to pick which classes to attend.  The food served was really good and the people were just my kind of people.. obsessed with bread.

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Lady Bear’s Bread

Big Bear’s Bread has been a real popular bread, I have had many emails about it. I wanted to try the same formula, but try to shorten the preferment time and add some grains/seeds. Since that is what I like (the grains/seeds), I thought I would call this variation, “Lady Bear’s Bread.”

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Breakfast and Lunch Pockets, Foldovers..Whatever…

I wanted to make up a soft hearth bread, you know, as opposed to a lean hearth style bread. So I mixed up the following formula and baked a loaf of nice hearth bread, it was softer, like I wanted, but still has a chewy crisp crust and tastes delicious. The only problem was that there was about 40 oz of dough left, and I did not want to bake up another loaf of bread. So… Continue reading Breakfast and Lunch Pockets, Foldovers..Whatever…

Easy Morphed Sourdough

This formula is easy to follow and bakes up terrific bread. I used a morphing technique that really brings out the taste in the bread. Morphing sourdough is when you use two different starters to improve the quality of the bread. When I want to morph, I usually will use a white starter and a whole grain starter, either a rye or whole wheat starter. Today I used white and wheat together.

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