I would like to give a shout out to a new web site! My friend and terrific baker, Barbara Elisi has a wonderful new bread site that you must check out. It is called Bread and Companatico. She has brought together several professional bakers as regular contributors, such as Continue reading Shout Out! – Bread and Companatico
I was asked to add a baguette formula and “how-to videos” to my new Udemy Course. It took me a few weeks to work out a formula I liked. I did four different iterations but was unhappy with the outcome until the last experiment. Then I hit pay dirt! The taste is beyond fantastic! Continue reading My Chubby Baguettes
I had a lot of fun coming up with this formula for 100% hydration 100% whole wheat sourdough bread. It was really easy actually. I used Bob’s Red Mill Organic Whole Wheat flour and made up a 100% hydration dough, enough to make two loaves. This was in response to a student in my class that asked for a whole wheat formula. Here is a video of the finished loaves: Continue reading 100% Whole Wheat Sourdough Bread at 100% Hydration
I couldn’t pass up sharing this post from Elite Daily. I’ve haven’t seen such wonderful sandwich porn in a very long time and not so many in one place!
Here are some to start out with:
Avocado, Asparagus and Dill Havarti Grilled Cheese
Autolyse (Auto-Leese) is a term used in baking that refers to a simple method which improves the flavor and quality of bread. Essentially, the flour and water in the formula are mixed together and left to rest. The dough might be resting but the microorganisms are going to work.
I’ve got the second video finished. It’s called Blister Crust Sourdough Part 2 Fermentaion and Folding Dough. I am working on video number three which will be about shaping, slashing and proofing. The final video will be about baking and the finished bread. Continue reading Video # 2 Fermentation and Folding Dough
I’ve promised to teach you how I make the blistery crust sourdough bread. It’s taking me a while because I am learning to use a new video editing software. Hopefully, I will improve as I roll out the next few videos, but here is the first one in the series:
Leftover mashed potatoes are a good thing when it comes to baking. I used potatoes and flax seeds to help keep the bread moist for a longer period of time. It really works. I also used the double hydration technique to obtain a nice spring and crumb with a lower protein all purpose flour. Here ya go…
For the third year in a row, the folks who put together Kneading Conference West, did a wonderful job. It was great to see baker friends from former conferences, Floyd of The Fresh Loaf, MC of Farine and Meeghan of Breadsong.
For World Bread Day today, I decided to bake up some Ciabatta. I had completely forgotten it was WBD until I saw postings on FaceBook and I thought I had better do something quick. Well, quick doesn’t work too well for sourdough… Continue reading Flaxseed Ciabatta – for World Baking Day 2012