Full description to come… 4kg of mixed lean dough 4kg building structure after a few stretch and folds New 4kg batch of 9 Grain (with honey!) – it’s hard to believe this blob will turn into b

We had a dinner party for my students last Friday night, and I thought it would be nice to give them all a loaf of bread to take home afterwards. More details about that in the next post (Loaves 43, 44), because this post is about the batch that failed. I made two 4 kilogram batches of bread,...

My Seeded Whole Wheat Original bread (loaf 38) was almost excellent. The plan for this loaf was to make it again, but sweetened with honey (per my lesson from loaf 38) to tweak the flavor. When I was buying seeds at Whole Foods I decided to try this with their bulk 9 Grain mixture instead of...

Loaves 9 and 10 were Seeded Whole Wheat loaves using a recipe from the first bread class I took at Sur La Table. They were terrible failures, though the one we made in class was excellent. I still don’t know what we did in class that wasn’t reflected in the recipe. Now that I have...

San Francisco Baking Institute – Day 1 The San Francisco Baking Institute (www.sfbi.com) is a professional baking school. In addition to their full our professional courses, they offer week long and weekend long classes for those of us not quite ready to get a degree in baking. I signed up...

I tried this loaf again. The results were a bit better, but still far from right. This time I mixed the ingredients the minimum amount to get them blended with the seeds worked in, this amounted to about 10 minutes less kneading of the dough. In addition to being faster and easier, the dough...

I tried to make the Seeded Whole Wheat Boule that we made in the bread class – it was one of my favorites, a surprisingly sweet nutty loaf that would make wonderful sandwiches but is also nice alone with butter. This version came out heavy and chewy. The flavor is nice, but I get very...

One of the reasons I decided to do this project is that Sarah gave me bread classes for Christmas. I attended the “2-Day Artisan Bread Workshop” with Chef Deanna Gin last weekend at Sur La Table in Palo Alto. The class was three hours each day. The first day we made English Muffins...