So how does this make you feel?

at 02/02/10 3:30PM

Whole wheat oat bread

at 01/21/10 4:30PM

Just before the oven

Post baking shown next to the image from the cookbook. His recipe was for Apricot and Oat Bread or something like that, but I went for just oat.

Only the two small loaves survived baking. I don't have a spray bottle to mist the oven to help create the steam for a good crust so I just used an old biking squirt bottle. A word of warning, don't hit the light bulb -- kaboom! -- unless you like glass embedded in your bread.

Voting Democrat Causes Cancer

at 01/18/10 3:30PM

Look at the statistics!

More baking

at 01/13/10 9:07AM

I made a few more fougasse since they were such a hit the first time. As you can see, they don't last long -- the half-eaten one was maybe 2 minutes out of the oven.

Last night I attempted some baguettes, a boule, and some other little things of my own creation. You can see that two of them I filled with Cloudberry Jelly (purchased in Norway ... at Epcot), while the others were just little rolls. There were 2 other mini-baguettes but they didn't last long enough to get in the picture.

I highly recommend Dough: Simple Contemporary Breads by Richard Bertinet. Great recipes, good instructions, excellent pictures, and a DVD which shows you how to "work the dough" to make your bread light and fluffy -- it doesn't involve any extra flour as traditional kneading does. It covers 5 basic doughs (white, olive, brown, rye, sweet) with about 10 recipes for each. I've made 3 batches of white dough so far, all of which have turned out great. Megan is itching for me to move on to the olive dough so she can get some homemade rosemary focaccia, "tomato, garlic & basil bread", and pizza crusts. Soon...

Could you rub some of this desire off on Ryan? Thanks.

by staci at 01/13/10 9:47AM
Didn't realize you'd taken up bread. Monday night I ground a bunch of Wheat Montana Prairie Gold for Jodi to bake her honey wheat bread with. Nothing like freshly baked homemade bread!

by yellowsnow at 01/14/10 11:44AM