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...

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...

Another set of loaves made for the Boulder dinner. They behaved perfectly at higher altitude. I tried steaming the oven by spraying the oven and loaves three times during the first three minutes of baking. My spraying technique was not very uniform, though, and I believe that is the reason...

I’ll be baking a lot of bread for a dinner party, so I wanted to get a practice loaf done a day early to learn if I needed to alter my methods to account for the altitude. We decided that baguette loaves would be best, so that we can use day old loaves for bruschetta as an appetizer if...

This is the last of the deleted picture loaves. We had a friend over for BBQ dinner so I made my reliable Reinhart Lean Bread. Round boules shaped in bannetons is the simple approach I took with these two loaves, and they looked and tasted great. I was a little concerned when they...

This is my first loaf in about three weeks, so I just make a simple lean bread using the Reinhart recipe. No big news here – it was easy to get back in the saddle again and make a nice loaf. The texture seemed a bit lighter than I remember it, and it didn’t have quite as much...

The method I have been using to simulate a hearth oven with steam is to use a pizza stone in the oven and put about a cup of water in a broiler pan at the bottom of the oven. Everything is pre-heated to 500° before the dough and water go in. Another popular method is to use an inverted Dutch...

You would think that 28 loaves of bread would get me pretty far along on my mission of baking 100 loaves of bread, but these 28 loaves only count as TWO – one white and one nine grain. They are all made from two huge 4kg batches of dough. Every semester we have all the ETC-SV students...