Sunday 31 July 2011
by wulf
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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
Monday 21 February 2011
by wulf
1 Comment
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
Thursday 27 January 2011
by wulf
2 Comments
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
Wednesday 12 January 2011
by wulf
3 Comments
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
Sunday 21 November 2010
by wulf
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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
Saturday 30 October 2010
by wulf
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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
Friday 15 October 2010
by wulf
0 comments
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