September 9, 20169 yr I haven't made bread in two years, but I made poolish, tonight. I'll post pics of my demi-baguettes, if they turn out well.
September 9, 20169 yr Dunno if you can get this in the USofA, but the BBC has a series called "The Great British Bakeoff", and this week is Bread Week http://www.bbc.co.uk/programmes/b07v324h
September 10, 20169 yr Author Man, I need to make room in my fridge for a sourdough starter. Or leave it out and bake something often, LOL. My wife would love and hate me at the same time.
September 10, 20169 yr We have that show here on BBCAmerica. I love that show! Edited September 10, 20169 yr by swt61
September 11, 20169 yr My oven didn't want to get hot enough, for some reason, so the spring wasn't right, and therefore the hole formation wasn't ideal, but it's not bad for the time doing a traditional French bread in two years. Excellent flavor.
September 11, 20169 yr Author Wow, those look amazing. I'm still looking for half length bagette pan that would fit in a large toaster oven.
September 13, 20169 yr On 9/10/2016 at 8:33 PM, swt61 said: We have that show here on BBCAmerica. I love that show! Not for much longer. The production company received £15m a year from the BBC, but they wanted £25m for the 2017 series. The BBC were not prepared to pay that much, so Channel 4 (a commercial channel with advert breaks) will have the show next year. Paul Hollywood and Mary Berry and the others have not confirmed that they will make the move - so it looks as if the ratings will take a pasting. This is kind of breaking news. http://www.bbc.co.uk/news/entertainment-arts-37349837 .
December 16, 20169 yr Raspberry chip scones with chocolate drizzle. Andrew is gone from school and we got bored.
December 17, 20169 yr Not too messy, I hope. Delicious, yes. I let the scones cool before applying the drizzle and then let the whole mess cool before storing. I'll find out how messy tomorrow when the 5 and 8yr old attack.
December 18, 20169 yr Every year the school has kids bring in cookies for the teachers. We buck the trend and send in biscotti.
December 18, 20169 yr That's the difference between a follower and a leader Nate. I'd take a biscotti over a cookie any day.
July 20, 20178 yr New Shape - new Method. Testing out Batards (oval) - and baking with steam (Using cast iron and lava rocks to create a lot of steam - like a sauna) Results are coming along... This is an Oat flour/Spelt Flour mix - at 72% hydration - steamed for first 20 minutes of bake (total 55 minutes) on baking stone. Second loaf Super crispy.... So that is all nice and such..... But even the great mikeymad baker makes mistakes as well (learning opportunities) During my first steam last week - I used a new grain and way too high of hydration (water in loaf). So it spread out fast, as soon as it hit the stone. -- ran off the sides and back of the stone as it 'baked' I baked them all the way ... And ended up with tasty alien spaceships!!
July 20, 20178 yr 2 hours ago, TMoney said: How soon can you fax me a loaf? I have not worked out the distribution for the bay area yet - but Fax is on...
November 9, 20178 yr Baking bread this week, more to come....San Francisco baking institute German bread class with SonjaGood funMore baking in the morning
November 9, 20178 yr Apropos the last image - there happens to be a place in the North East of England called Longbenton Meanwhile you can spend $1k and buy Nathan Myhrvold's new five-volume book "Modernist Bread: The Art and Science". I think I'll pass on that purchase.......
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