Thursday 21 March 2013
by wulf
0 comments
Our holiday “in” Sweden seems a long time ago but we still have the photos. Well, the photo I took of the saffron bread I made anyway: I used an ad hoc reflector, the gold-foiled card that came with the … Continue reading
Thursday 3 January 2013
by wulf
0 comments
Further to my previous post on experiments with dough enhancer, I have done another round with rye flour. Each of these loaves has 50g strong white bread flour, 350g rye flour, 8g yeast, 8g salt and 280g liquid. The one … Continue reading
Sunday 25 November 2012
by wulf
1 Comment
Two artisan loaves but I think the one on the right wins for a better looking crust and less flacid overall shape: What was the difference? The one on the right used 5g of dough enhancer (essentially a powedered form … Continue reading
Thursday 25 October 2012
by wulf
3 Comments
As I mentioned last week, I have cottoned onto the fact that a small bread machine is more efficient at baking than a large oven. For tonight’s bake, I decided to tweak some of the variables. The main one was … Continue reading
Monday 15 October 2012
by wulf
1 Comment
With power suppliers putting up their prices, now is not a bad time to be thinking about further ways to reduce energy usage. It recently struck me that one area I could experiment with is how I bake my bread. … Continue reading
Wednesday 10 October 2012
by wulf
1 Comment
I had one of those delightful things last night: a free evening. I took the opportunity to carry out a couple of kitchen experiments. The first one was using my bread machine only as an oven rather than a mixer. … Continue reading
Wednesday 26 September 2012
by wulf
1 Comment
Jane cooked up a wonderful tomato soup yesterday using some of the harvest from our polytunnel. When I make soup I normally go for the rustic finish and leave it chunky but she decided to strain it for a more … Continue reading
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