I started with my version of the No-Knead Bread (or minimal knead bread). I had recently received a copy of Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor. I followed his directions for culturing a sourdough starter. His starter is about 76% hydrated (which means there’s about 3.5oz of water and 4.5oz of flour). [...]
Archive for the ‘bread’ Category
Best Sourdough Yet
Posted in baking, bread, fermentation on September 30, 2007 | 11 Comments »
Peter Reinhart’s New Book
Posted in baking, books, bread on August 24, 2007 | Leave a Comment »
I just received my pre-ordered copy of Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor. I was a little disappointed with some of his previous books, not because they were bad books, but because he seemed to be focused strongly on white breads. While I was only able to read a few pages last [...]
No-Knead Bread
Posted in baking, bread, recipes on May 21, 2007 | 13 Comments »
I’ve been refining this bread recipe. The beauty of this recipe is that it is so easy and doesn’t take much time. It seems to stay fresh longer than some of my previous recipes. I make it on Sunday and it is still reasonably fresh for my Thursday lunch sandwich. By Friday it is starting [...]
Grilling; Buns
Posted in baking, bread, cooking, grilling, recipes on April 29, 2007 | Leave a Comment »
The grilling season has begun! (Actually I’ve been grilling for a couple weeks now.) I like to grill pretty nearly everything. One of our favorite grilled vegetables is broccoli with butter, salt, and pepper (various squashes are also quite good). We also like grilled potatoes. Grilled corn on the cob is wonderful. This is my [...]
Dead Starter
Posted in baking, bread on March 6, 2007 | 1 Comment »
Alas, my starter did not succeed. I don’t know what happened, but I will be trying a new one next week. My guess is that my kitchen was not warm enough. I’ll be using my toaster oven as a proof box next time. I’ll have to skip it this week as I’ll be gone skiing [...]
New Starter
Posted in baking, bread, fermentation on March 1, 2007 | 2 Comments »
I was informed the other day (not the first time either) that my bread is too sour. This even though a great deal of the sour is reduced by my judicious use of the acid removing properties of baking soda. I asked Shari why she thought it was too sour since she does like some [...]
Tortillas and Burritos
Posted in baking, bread, gadgets, milling, recipes on February 8, 2007 | 8 Comments »
Using my spiffy new Fidibus 21 grain mill and my new tortilla baker (a Christmas gift), I made burritos. I would link to the tortilla baker, but Amazon doesn’t seem to carry it anymore. I had been making corn torillas with masa harina, but Shari wanted me to try to make flour tortillas. So here’s [...]
Book Review: Flour Power
Posted in baking, books, bread, foodosophy, milling on January 23, 2007 | 2 Comments »
In preparation for buying a new grain mill, I order a new book, Flour Power. As far as I can tell, this book has no competition. There are no other books out there covering this topic. It is loaded with information about how commercial flour is milled, what get’s destroyed, etc. It also tells you [...]
Ruined Dough
Posted in baking, bread, fermentation on January 22, 2007 | Leave a Comment »
I ruined some dough the other day. I was trying an experiment with a no-knead sandwich bread and I actually ended up kneading it. I had left the dough in the refrigerator overnight and when I took it out I thought it looked like it could use some kneading. I threw it in my Bosch [...]
Grain Mill Shopping
Posted in baking, bread, gadgets, milling on January 9, 2007 | 1 Comment »
I’m shopping for a new grain mill. I discovered that there is a widening crack in my attachment for my Bosch Universal. The ebay ad said there was a crack, but I had not been able to find it until now. Perhaps it was exacerbated when I dropped it. At any rate, my flour has [...]
Sourdough Whole Grain Bread pt. 4
Posted in baking, bread on December 19, 2006 | Leave a Comment »
Start with part 1. Now for texture… Ingredients do play a role, but mostly handling. In an attempt to make my bread a little lighter (and I believe mildly successfully), I use 1 cup (per the two loaves) of an alternative flour. I had been using barley flour up until this weekend, but having run [...]
No-Knead Bread pt. 2
Posted in baking, bread on December 16, 2006 | Leave a Comment »
Here is my second attempt. Ingredients were: 15oz wheat 12.5oz water 2t salt 1T oil 1T honey 1/4 cup starter I baked in the stainless at 450 with lid on for 30 minutes and with lid off for 25 minutes. When I pulled out the pre-heated pan to put in the dough, I quickly floured [...]
No-Knead Bread in Stainless
Posted in baking, bread on December 13, 2006 | Leave a Comment »
I tried making the New York Times no-knead bread last night in a 4qt stainless steel sauce-pot. It has a lot of potential, but will require working out of some kinks. I ground 370g of hard red spring wheat. I mixed in 1 1/4t salt. I then mixed in 295g tepid water to get about [...]
No-Knead Bread and Pyrex
Posted in baking, bread on December 11, 2006 | 2 Comments »
I’ve been looking at the New York Times’ recently published no-knead bread recipe that is sweeping the net. I was considering trying this with a Pyrex pan. It seems that there are some people who have tried this with success. Here is a word of warning from Wikipedia’s entry on Pyrex: Pyrex, while more resistant [...]
Sourdough Whole Grain Bread pt. 3
Posted in baking, bread on December 8, 2006 | Leave a Comment »
Start with part 1. Over several months of baking this bread I have twiddled the process and recipe to come upon a bread I really like. It is a somewhat meaty and relatively moist bread with a rich, mildly wine-like flavor. It is soft rather than chewy and has a fairly fine crumb with small-to-medium [...]
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