EdipisReks1 Posted September 9, 2016 Report Posted September 9, 2016 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.
Craig Sawyers Posted September 9, 2016 Report Posted September 9, 2016 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
Edwood Posted September 10, 2016 Author Report Posted September 10, 2016 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.
swt61 Posted September 10, 2016 Report Posted September 10, 2016 (edited) We have that show here on BBCAmerica. I love that show! Edited September 10, 2016 by swt61
EdipisReks1 Posted September 11, 2016 Report Posted September 11, 2016 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. 2
Edwood Posted September 11, 2016 Author Report Posted September 11, 2016 Wow, those look amazing. I'm still looking for half length bagette pan that would fit in a large toaster oven.
Craig Sawyers Posted September 13, 2016 Report Posted September 13, 2016 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 .
n_maher Posted December 16, 2016 Report Posted December 16, 2016 Raspberry chip scones with chocolate drizzle. Andrew is gone from school and we got bored. 3
n_maher Posted December 17, 2016 Report Posted December 17, 2016 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.
swt61 Posted December 17, 2016 Report Posted December 17, 2016 The scones look fantastic, I was assuming Andrew might be messy. 1
n_maher Posted December 18, 2016 Report Posted December 18, 2016 Every year the school has kids bring in cookies for the teachers. We buck the trend and send in biscotti. 5
swt61 Posted December 18, 2016 Report Posted December 18, 2016 That's the difference between a follower and a leader Nate. I'd take a biscotti over a cookie any day. 1
mikeymad Posted July 20, 2017 Report Posted July 20, 2017 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!! 8
Voltron Posted July 20, 2017 Report Posted July 20, 2017 TAS ftw! Bastards look amazeballs. Missing Mikey's bread. 2
mikeymad Posted July 20, 2017 Report Posted July 20, 2017 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... 1
Grahame Posted September 8, 2017 Report Posted September 8, 2017 Meanwhile ...A stop at one of our favorite bakery's
mikeymad Posted November 9, 2017 Report Posted November 9, 2017 Baking bread this week, more to come....San Francisco baking institute German bread class with SonjaGood funMore baking in the morning 3 2
Craig Sawyers Posted November 9, 2017 Report Posted November 9, 2017 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....... 1
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