Wednesday, March 31, 2010

Tuesday, March 30, 2010

Monday, March 29, 2010

Sunday, March 28, 2010

Saturday, March 27, 2010

Friday, March 26, 2010

Thursday, March 25, 2010

Wednesday, March 24, 2010

Tuesday, March 23, 2010

Monday, March 22, 2010

Wednesday, March 17, 2010

#67

Multi-grain Bread v. 4.4



I have been fooling around with a new recipe for a multi-grain loaf. I am using ideas from Nancy Silverton's multi-grain recipe but primarily from Peter Reinhart's new book, Artisan Breads Every Day. (And I was so lucky to attend a baking class with him last week!)


What makes ABED different from Peter's other books is similar to the ideas in Artisan Bread in 5 Minutes a Day ( Zoe Francois and Jeff Hertzberg): Make up a batch of dough and bake it off over the next 4 days. That gives me fresh baked daily bread. Peter believes that after 4 days, the dough is over-fermented.

ABED also describes the stretch and fold method that artisan bakers have been using. There is a cool video on Amazon's page that shows Peter demo'ing the stretch and fold method. He also has a video of how to prepare your oven for hearth baking.

I have been using my starter and bread flour, whole wheat flour, rye chops, Bob's Red Mill 10 grain cereal (which includes cornmeal, oats, barley, triticale, brown rice, soy) and millet and flax seeds. I'm pretty excited about my results.


This is a two-step dough but once it is made, I put it in the refrig for a cold, slow ferment. Then I take out about 1/4 of the dough, shape it, and bake it. These are small-ish loaves (about 300 g) but perfect for two of us.

Tuesday, March 16, 2010

Monday, March 15, 2010

Sunday, March 14, 2010

Saturday, March 13, 2010

Thursday, March 11, 2010

Wednesday, March 10, 2010

Bread and Roses


I'm pretty excited about my latest baking efforts. I've been using a combination of recipes and refining my techniques. This is the latest sourdough loaf using a wild starter that Linda grew last autumn. I've noticed that it has continued to change (less sticky) and get stronger. Lately it has been doubling in about 2-1/2 hours. I still haven't tried baking a "pure" wild yeast loaf but I will one of these days.

Oh, and if you don't prune your roses in January like you should, you could have roses in March. Amazing! This is a lovely, fragrant old garden rose, 'Barbara Worl.'

#61

Tuesday, March 09, 2010

Monday, March 08, 2010

Sunday, March 07, 2010

Saturday, March 06, 2010

Friday, March 05, 2010

Thursday, March 04, 2010

Tuesday, March 02, 2010

Monday, March 01, 2010