Batard, Banneton and Baguette: the three most common ways that I shape my bread. As the last sourdough loaf of my 100 Loaves of Bread project I decided to make all three shapes from one batch of dough. I was 67% successful at that. My sourdough starter, which is now almost seven months old,...

Along with Loaves 94, these are gifts for family. I wasn’t real happy with these loaves from an aesthetic angle. They came out asymmetrical , rising more in the front than the back. I know my oven’s heat is pretty even, so it may be that I didn’t score them consistently...

These loaves and Loaves 91 were supposed to be holiday gifts for family members, but our trip got postponed due to weather. The upside of that is that we got to keep the bread. I wasn’t happy with the way Loaves 91 came out, which were made at the same time as these, but these loaves...

(Coming soon…)

My recent failures with sourdough have me pretty upset, and I’ve been pondering what might be the cause. My theory is that my starter isn’t as active as it needs to be. To test this I did a feeding on Thanksgiving, while I was doing all my other baking, and I monitored it’s...

While I was making the epi rolls, I also threw together a couple of lean bread loaves for leftover sandwiches. This bread, shaped in a rectangular banneton, makes excellent sandwich bread. Combine that with leftover deep-fried turkey and some extra bacon from breakfast, and you (or I,...

I’m mad at bread, again. I’m not sure what’s going on with my sourdough lately, but my success rate has been very low. This past weekend I made two batches of sourdough, which I’m only counting as one loaf here. Saturday The Saturday batch didn’t even get baked....

We live in a major earthquake zone and try to be smart about being prepared. After seeing the impact of Hurricane Sandy back east, we took another pass on our emergency readiness at home. Under the scenario of staying at home for two weeks without power, I thought that we could bake bread in...