ibakeyourpardon.blogspot.com

I Bake Your Pardon?

I Bake Your Pardon? Sunday, March 8, 2015. Ken Forkish Field Blend #1 (3rd time is a charm). This weekend I decided to try Ken Forkish Field Blend #1. This recipe calls for the use of rye flour. As Ken warned in the book, the addition of rye flour makes the dough a bit stickier than regular wheat flour. However, the end result is a much more rustic bread than the Pain De Campagne. We had this dough with pate and head cheese from San Francisco Boccalone. Smoke salmon, and brie, for lunch. Nom nom. Just li...

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I Bake Your Pardon? | ibakeyourpardon.blogspot.com Reviews

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I Bake Your Pardon? Sunday, March 8, 2015. Ken Forkish Field Blend #1 (3rd time is a charm). This weekend I decided to try Ken Forkish Field Blend #1. This recipe calls for the use of rye flour. As Ken warned in the book, the addition of rye flour makes the dough a bit stickier than regular wheat flour. However, the end result is a much more rustic bread than the Pain De Campagne. We had this dough with pate and head cheese from San Francisco Boccalone. Smoke salmon, and brie, for lunch. Nom nom. Just li...

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I Bake Your Pardon? | ibakeyourpardon.blogspot.com Reviews

https://ibakeyourpardon.blogspot.com

I Bake Your Pardon? Sunday, March 8, 2015. Ken Forkish Field Blend #1 (3rd time is a charm). This weekend I decided to try Ken Forkish Field Blend #1. This recipe calls for the use of rye flour. As Ken warned in the book, the addition of rye flour makes the dough a bit stickier than regular wheat flour. However, the end result is a much more rustic bread than the Pain De Campagne. We had this dough with pate and head cheese from San Francisco Boccalone. Smoke salmon, and brie, for lunch. Nom nom. Just li...

INTERNAL PAGES

ibakeyourpardon.blogspot.com

1

I Bake Your Pardon?: Ken Forkish's Flour Water Salt Yeast

http://ibakeyourpardon.blogspot.com/2015/02/ken-forkishs-flour-water-salt-yeast.html

I Bake Your Pardon? Sunday, February 22, 2015. Ken Forkish's Flour Water Salt Yeast. I haven't been baking for quite some time due to my crazy work schedule (hint, since I moved out of the big company and into startup world) and the disaster I had with my last attempt. To bake Chad's bread. I also bought the 6 qt and 12 qt container. Just like what Ken suggests in his book as well as the banneton (from Amazon. For proofing the dough. Also I bought a wood board. The two sisters - both are beautiful.

2

I Bake Your Pardon?: Ken Forkish Field Blend #1 (3rd time is a charm)

http://ibakeyourpardon.blogspot.com/2015/03/ken-forkish-field-blend-1-3rd-time-is.html

I Bake Your Pardon? Sunday, March 8, 2015. Ken Forkish Field Blend #1 (3rd time is a charm). This weekend I decided to try Ken Forkish Field Blend #1. This recipe calls for the use of rye flour. As Ken warned in the book, the addition of rye flour makes the dough a bit stickier than regular wheat flour. However, the end result is a much more rustic bread than the Pain De Campagne. We had this dough with pate and head cheese from San Francisco Boccalone. Smoke salmon, and brie, for lunch. Nom nom.

3

I Bake Your Pardon?: January 2011

http://ibakeyourpardon.blogspot.com/2011_01_01_archive.html

I Bake Your Pardon? Sunday, January 16, 2011. First attempt at baking Tartine Country Bread. This is my first post. I have been wanting to do this for a while but never really had time. Now, with a successful first attempt baking Tartine bread, I thought I would have a good story to write, so here we go. See the second attempt here. I was so excited to see Tartine Bread. Lodge combo cast iron cooker at Amazon. This is what I have been looking for. You just gave me hope. The black line below was t...Start...

4

I Bake Your Pardon?: Country Bread Panini

http://ibakeyourpardon.blogspot.com/2011/05/country-bread-panini.html

I Bake Your Pardon? Wednesday, May 11, 2011. This post is a follow up from the previous one. Tartine has changed their ordering policy. It used to be we can order bread in the morning for pick up in the same day. Now, due to its popularity, the bread has to be pre-ordered 3 days in advance - crazy huh. After my disastrous baking attempt, we bought Tartine bread and make some really great panini. Cured meat like salami or prosciutto. Hopefully next time I can do this with my own bread. Not So Humble Pie.

5

I Bake Your Pardon?: March 2015

http://ibakeyourpardon.blogspot.com/2015_03_01_archive.html

I Bake Your Pardon? Sunday, March 8, 2015. Ken Forkish Field Blend #1 (3rd time is a charm). This weekend I decided to try Ken Forkish Field Blend #1. This recipe calls for the use of rye flour. As Ken warned in the book, the addition of rye flour makes the dough a bit stickier than regular wheat flour. However, the end result is a much more rustic bread than the Pain De Campagne. We had this dough with pate and head cheese from San Francisco Boccalone. Smoke salmon, and brie, for lunch. Nom nom.

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adventuresinleavening.blogspot.com

Adventures in Leavening: Update March 2012

http://adventuresinleavening.blogspot.com/2012/03/update-march-2012.html

An Amateur's Guide to Baking. Sunday, March 4, 2012. As I said before, fatherhood keeps you busy. My baby boy is ten months old now, and eats solid foods in addition to milk. I wanted his first taste of bread to be a bread that I baked. Here's a picture of how this whole wheat loaf was received. Henry seems to like it! Subscribe to: Post Comments (Atom). Spelt Kamut Pale Ale Onion Bread. No bread is an island. Pain Bouillie - a Rye Porridge Bread with the BBB. My discovery of Bread. I Bake Your Pardon?

adventuresinleavening.blogspot.com

Adventures in Leavening: June 2011

http://adventuresinleavening.blogspot.com/2011_06_01_archive.html

An Amateur's Guide to Baking. Wednesday, June 22, 2011. Sorry, haven't had a lot of time for frequent breadmaking. Here is the reason:. My baby boy was born in April. Fatherhood keeps you busy! I hope to return to more regular breadmaking and blogging in future weeks and months. Links to this post. Subscribe to: Posts (Atom). Spelt Kamut Pale Ale Onion Bread. No bread is an island. Pain Bouillie - a Rye Porridge Bread with the BBB. My discovery of Bread. Potato Bread as sandwichbread. I Bake Your Pardon?

adventuresinleavening.blogspot.com

Adventures in Leavening: January 2011

http://adventuresinleavening.blogspot.com/2011_01_01_archive.html

An Amateur's Guide to Baking. Monday, January 31, 2011. No discussion of baking would be complete without a brief mention of the tools you'll need to get started. Further posts will get right into actually making things, but for now, let's talk a little bit about the tools of the trade. You don't need to spend a great deal of money to get started, and just about everything you need is available at your local supermarket or Wal-Mart. Dry Measuring Cups: Need to Have. Liquid Measuring Cups and Spoons.

adventuresinleavening.blogspot.com

Adventures in Leavening: Blog Update

http://adventuresinleavening.blogspot.com/2011/06/blog-update.html

An Amateur's Guide to Baking. Wednesday, June 22, 2011. Sorry, haven't had a lot of time for frequent breadmaking. Here is the reason:. My baby boy was born in April. Fatherhood keeps you busy! I hope to return to more regular breadmaking and blogging in future weeks and months. June 23, 2011 at 3:22 PM. Congratulations on the birth of your adorable son. Best wishes to Mom and Dad. June 24, 2011 at 7:33 AM. Thank you very much! I hope youve been well. Subscribe to: Post Comments (Atom).

adventuresinleavening.blogspot.com

Adventures in Leavening: ABED Recipe: Danish

http://adventuresinleavening.blogspot.com/2011/03/abed-recipe-danish.html

An Amateur's Guide to Baking. Thursday, March 3, 2011. When my beloved wife got me a copy of Peter Reinhart's Artisan Breads Every Day. Unbleached Bread Flour: $1.58. Kosher Salt: $0.02. Granulated White Sugar: $0.08. Instant Yeast: $1.52. Cold Whole Milk: $0.70. Melted Unsalted Butter: $0.52. Détrempe Ingredients Total: $4.42. A coarse, sticky dough. The other part of laminated dough is a butter block: a slab of butter that goes in between the layers of the détrempe. Recipe: The Butter Block. After that...

adventuresinleavening.blogspot.com

Adventures in Leavening: ABED Recipe: Chocolate Cinnamon Babka

http://adventuresinleavening.blogspot.com/2011/03/abed-recipe-chocolate-cinnamon-babka.html

An Amateur's Guide to Baking. Tuesday, March 8, 2011. ABED Recipe: Chocolate Cinnamon Babka. This recipe, a cross between cake and bread, was taken from Peter Reinhart's Artisan Bread Every Day. Overall, it's not difficult to make (unlike laminated dough. And turned out well. Because I made it in a Bundt pan, I was unable to give it a streusel topping. Even so, I don't think the end product suffers from the lack. Unbleached Bread Flour: $1.13. Lukewarm Milk: $0.60. Warm or Melted Butter: $1.56. Note the ...

adventuresinleavening.blogspot.com

Adventures in Leavening: March 2012

http://adventuresinleavening.blogspot.com/2012_03_01_archive.html

An Amateur's Guide to Baking. Sunday, March 4, 2012. As I said before, fatherhood keeps you busy. My baby boy is ten months old now, and eats solid foods in addition to milk. I wanted his first taste of bread to be a bread that I baked. Here's a picture of how this whole wheat loaf was received. Henry seems to like it! Links to this post. Subscribe to: Posts (Atom). Spelt Kamut Pale Ale Onion Bread. No bread is an island. Pain Bouillie - a Rye Porridge Bread with the BBB. My discovery of Bread.

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ibakeyourpardon.blogspot.com

I Bake Your Pardon?

I Bake Your Pardon? Sunday, March 8, 2015. Ken Forkish Field Blend #1 (3rd time is a charm). This weekend I decided to try Ken Forkish Field Blend #1. This recipe calls for the use of rye flour. As Ken warned in the book, the addition of rye flour makes the dough a bit stickier than regular wheat flour. However, the end result is a much more rustic bread than the Pain De Campagne. We had this dough with pate and head cheese from San Francisco Boccalone. Smoke salmon, and brie, for lunch. Nom nom. Just li...

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