Adventures in Baking
Baguettes?
The baguette, that classic French bread, is a milestone in every baker’s life. Some achieve it. Some fall flat. Some never try. I tried. I did not succeed, but I learned. Hopefully next time I’ll get it. Or, at the very least, closer. I started out with a recipe I found online at https://myloveofbaking.com/sourdough-baguettes/. It…
Happy Wednesday!
I know I haven’t written in a while. I’ve got some dough for baguettes working now. My first time. Until then, happy Wednesday.
The last 70% post
A while ago I made the first of my 70% attempts. This is the 5th, and final, one (at least that I’m going to post about.) At some point in the not too distant future I hope to put up a recipe that you can follow but here’s the verdict on my final loaf from…
Challah if you need me!
I decided it’s been a long time since I made challah. I decided I wanted to try to figure out how to take an existing recipe and adapt it to use my starter. I decided this on Friday morning which meant that I didn’t have a lot of time if I wanted challah on the…
Pizza Hardware – the Stone
If you’ve ever been in the kitchen at a professional bakery or seen the oven in a good pizza place you’ll know why the pizza stone is an essential tool in every baker’s life. Professional bread ovens (and pizza ovens are an offshoot of that) have relatively small openings with heat coming from the top…
70% – Take 3. Just add gluten.
Today I baked my 3rd attempt at the 70% hydration loaf. Like the first time I did this as a no knead. I’m not going to go into all the details of what I did just highlight the changes. The first change I made (and I made 2 changes) was to replace 15g of the…
Pizza Wednesday!
In my family Wednesday means pizza. Now I’m sure you’re asking yourself, “Today’s Friday. If Wednesday means pizza why wait two days?” The answer to this is simple, Wednesday was my son’s birthday so we juggled things around this week and did pizza Wednesday on Thursday. And I was too exhausted yesterday evening to string…
70% take 2
Yesterday I made the dough I planned on. I did a 70% hydration dough just like I did in my first solo attempt but this time I kneaded it. OK. The stand mixer kneaded it. But that doesn’t matter. I finally got the dough I was looking for. This morning I got up and baked…
The results of the goof
This morning I took the dough that I made when I goofed out of the fridge and baked it. I followed the advice of my friend Allaya of Stuff You Knead fame and baked it in a cast iron skillet (I used a 10″ Lodge skillet since I was using a 9″ proofing basket) that…
I goofed.
I tried to repeat my 70% hydration loaf but with a different method but I goofed and put in too much water. Will it recover?
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My Baking Adventures 
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