Yesterday I made my usual Raisin/Walnut Morning Bread. Of course it’s always a little different. Maybe cinnamon maybe not. More or less honey. Lately I’ve moved toward greater hydration, working around 75 percent; and using the stretch and fold method rather than the knead method. Anyway – yesterday’s loaf turned out unexpectedly dense and heavy […]
Monthly Archives: March 2014
Friday: the same tiny bloom continues…
to enjoy its lonely existence on the kitchen sink. I wonder if its happy. It looks happy. It make me happy when I look through the viewfinder. (click photograph for larger view) Leica R8/DMR, 100 mm Apo Macro Elmarit
Finally achieved incredible bread…
not just delicious, pretty, healthy… but exceptional… true “artisan”… as good as the best I’ve ever had. As Walter Brennan said, “No brag. Just fact.” I finally “get it.” The correct feel of it. The secrets: Wet, sticky dough – 65 to 80 percent hydration. Stretched and folded in almost any number of different ways and schedules […]