Time for some sourdough bread again. Last time I made it at home I compared cooking it in a dutch oven verses my regular hearth oven style. The dutch oven won. I tried the same comparison again this time to verify the findings. Also, even if the dutch oven is better, I can’t bake two...

Three of these four loaves were made for friends. To paraphrase a line about boat owners, “The only thing better than baking bread is having a friend who bakes bread.” It isn’t any more work to make four loaves of bread than it is to make one or two. When I decided to make a...

Something strange is going on that I don’t understand. Just like my sourdough loaves in Boulder (Loaf 69), this batch of sourdough bread had no flavor. I used my home sourdough starter and all my normal processes. I suspect that even though I fed the starter the night before to get it...

Batch two of three batches of bread of a dinner party for our ETC-SV students. This loaf was my standard Reinhart Lean Bread – no chances taken when guests are coming over! The loaves were flavorful and popular, but did suffer from the reheating I did right before serving. Full details...

Last April we had all the ETC-SV students from that semester over for dinner, something we’ve done each semester for four years now (see Loaves 43, 44). I baked individual loaves for each person to take home afterwards – something I swore I wouldn’t do again… And I...

It’s been about two weeks since my baking binge in Boulder. My two-pass tri-fold approach on the ciabatta bread gave me an idea for a breakfast bread. I decided to try folding cinnamon, brown sugar and raisins into the bread for sweet bread. Sarah isn’t a big fan of raisins, so I...

Like my lean loaves (Loaf 68), the ciabatta worked beautifully. Big, puffy and light. I did one step differently than usual. Typically I shape the loaves by stretching the dough out into a rectangle, then doing a tri-letter fold. After half the proofing time I flip the loaves over. This flip...

This was a follow up to Loaf 66, my failed sourdough from the day before. I used the same starter again, and it failed to come alive overnight after the feed. I continued through the process and made two loaves from it anyway. It didn’t rise significantly during the proofing stage,...