Having just pulled a muscle in my back and undoubtedly in my brain I decided to make some rolls with dried berries from the metropolitan bakery book in Phi... read more →
Does anyone know the optimal time to steam or humidify the dough after loading in the oven? We are having discussion about this on another forum and I had ... read more →
hello all -
i am a bread life devotee...
...i bake at work....
production manager and daytime baker for a medium sized wholesale ... read more →
I used [url=http://www.sourdough.com.au/forum/viewtopic.php?t=243]this[/url] recipe to pop my sour dough cherry
Here is the result
[... read more →
loaves in the afternoon sun - Sunday's bake, and not a pot in sigh... read more →
Ok folks I defied my own famous words and dipped into the pot, so to speak! I followed a recipe from a bake at locatelli demo I found on egullet, by Dan Le... read more →
version of the Thom Leonard recipe in Maggie Glezer's Artisan baking
[img]http://www.sourdough.com.au/gallery/d/5756-2/DSCN1783.JPG[/im... read more →
Okay, I'm a convert now! Pot baking trial # 2 came out great and I wrote it up on my blog today. Here is a picture of the bread still in the pot:
[img]http... read more →
Last week I embarked on a series of pot bakings - from the half white flour and half wholewheat (which is my "whitest" bread) to the 80% spelt fr... read more →
Well here is my first loaf from a real baking pot, not the pyrex bowl:
This is a loa... read more →
This morning's bake.
A variation on the formula that I have been baking in the last week or two, with 80% hydration. This time with 32% supermarket white o... read more →
Here is the the studded loaf!
Jeremy read more →
Labour weekend came around and I decided it was time to fill the freezer. These are the sourdoughs; 2x66% rye (J Hammelman - Bread), 4 x white (D Brettschn... read more →
Following on from the New York Times article, I made up a 1 kilo miche sourdough (pretty much to one of Jeremy's recipes) and baked it in an old and batter... read more →
I have been playing around with two different things - Peter Reinhart's pain a l'ancienne, and some of the techniques discussed in the Jim Lahey recipe in ... read more →
Last weekend we had visitors.
And visitors always demand bread in this house.
So I baked some "Schwaebische Seelen" with my newly arrived and fre... read more →
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