31 July 2011
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When I was growing up, Sunday breakfast was frequently a francophile treat, with hot buttered baguettes accompanied by bowls of café au lait. Sometimes we would enjoy croissants as another treat along the same theme and Jane and I have … Continue reading
21 February 2011
by wpAdmin
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This is a loaf of bread I made last week. It had such a large lump on the side that, after trimming off the end to flatten it, I was able to stand it up on its side! And then … Continue reading
27 January 2011
by wpAdmin
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I made another loaf of bread last night with two twists in the recipe. Firstly, I ground up some rice to make flour and combined that with the strong bread flour I normally use. The combination was about 85% white … Continue reading
12 January 2011
by wpAdmin
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I think I might get back into adding a small amount of fat to the bread I cook. My typical recipe is just bread flour, water, yeast and salt in the ratio 100:70:2:2 but, on Monday night, I substituted about … Continue reading
21 November 2010
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Friday night’s rehearsal for “Peter and the Wulf” was great for music but not so good for my bread making. It threw out my timings for the loaf I was working on and the result was very dense. It is … Continue reading
30 October 2010
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Serious Eats ran an interesting post on bakers’ percentages. I’ve posted before about how I tend to think of my bread recipe as a series of ratios. The article explained that bakers tend to describe their mixtures using percentages. However, … Continue reading
15 October 2010
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I have found that I can get a crustier finish on my home-baked baguettes by snipping a series of alternating cuts along their backs with a pair of scissors. This increases the surface area of the bread and the resulting … Continue reading
9 September 2010
by wpAdmin
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We visited Paul, Rachael and family last month and took a trip with them to visit Mount Pleasant Windmill, near Kirton-in-Lindsey in Lincolnshire. While there I purchased a bag of rye flour, ground at the mill, which I finally got … Continue reading
28 July 2010
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Last weekend I visited the Lakeland store near Bicester and picked up a grain grinder they had on sale. This lets me turn grains like rice into flour which can be used for all sorts of purposes. My first experiment … Continue reading
8 May 2009
by wpAdmin
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I was experimenting with baking again last night. I recently got a couple of silicon loaf moulds which are great for giving loaves better shaped for sandwiches. The trouble is that my standard quantities (500g flour, 10g yeast, 10g salt … Continue reading