2016-03-19 18:53
I haven't been baking much, but I have been reading. A friend recently went to Paris for a wedding, and I sent her with a short list of books to pick up. Among those related to baking was 10… Read More
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Tags:
bread
dough
pain agrave lancienne
air bubbles
pain agrave
flour
bread bakers apprentice
agrave lancienne
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2016-03-19 18:53
These are something I've been wanting to make since I started my current job in January. I have to get up at a ridiculously early hour, even before my stomach is awake enough to know it want… Read More
2016-03-19 18:53
I'm a little surprised I ended up making this, since I'm not a big fan of lavender or focaccia. The latter can probably be blamed on the dry sponges people sell as 'focaccia' around here, bu… Read More
2016-03-19 18:53
So the picture is not fantastic, but this pain à l'ancienne is my favourite of the breads I've made. It has gorgeous, giant air bubbles that I haven't yet achieved in my other breads… Read More
2011-04-13 04:40
So the picture is not fantastic, but this pain à l'ancienne is my favourite of the breads I've made. It has gorgeous, giant air bubbles that I haven't yet achieved in my other breads… Read More
2011-04-13 04:13
What are my parents trying to tell me with this combination of presents? I got the Global chef's knife I've been lusting after for the past few months and a box of bandaids. I mean, they are… Read More
2011-04-13 04:07
It feels good to finally make a successful French country sourdough bread after three failures. This is also the first time I've used my whole wheat sourdough starter, Mulder, in something e… Read More
2011-04-13 04:02
After making the sweet fougasse, I put my leftover poolish in the freezer, planning on using it for pizza dough. It took a surprisingly long time to defrost, so that didn't happen, but I end… Read More
2011-04-13 03:54
I managed to bake something nearly every day this week, but didn't bother updating any of it. I had hoped to update about twice a week, but I guess I get busy. And lazy. And uninspired. (I d… Read More
2011-04-13 03:38
Black as hell, strong as death, and sweet as love? Well, not quite, but that's what I was going for. A while ago I got some Turkish ground (very fine grind) coffee to use in baking, most spe… Read More
2011-04-12 18:14
Finally an update! I just started a new full-time job this week, so I have been trying to figure out how to work baking into the schedule. The best I have come up with so far is to start bre… Read More
2011-04-11 15:24
I'm back, my translation finished by the deadline by some miracle. I was also delighted to see I was tagged for my first meme, by Lee, a fellow Madisonian food blogger at Welcome to My Pantr… Read More
2011-04-11 13:35
If you should find yourself, like I have, without any one particular person to impress on Valentine's Day, but rather with a lot of friends who want treats, in a more time-consuming version… Read More
2011-04-11 13:25
About half a year ago, when I was first looking into baking bread more seriously, I happened to read about Saigon baguettes: a French bread made with half rice flour and half wheat flour. It… Read More
2011-04-11 13:16
Pain au maïs is turning out to be more of a challenge than I expected. It started when I was in France for Thanksgiving. An American friend and I were trying to put together a dinner an… Read More
2011-04-11 12:30
And it's back to Reinhart's bread recipes, mostly because I lacked the ingredients for my next idea, and because the promise of a bread with all the "comfort and satisfaction" of a croissant… Read More
2011-04-11 12:04
You (probably) have no idea how difficult it is to find a recipe online for real sourdough pretzels. I looked through quite a few, but most of them called for commercial yeast. How is that s… Read More
2011-04-11 11:45
Hot cross buns are an Easter tradition I had never tried before, preferring to stick to the equally traditional chocolate (while avoiding frightening things like Peeps). But in the weeks app… Read More
2011-04-11 11:37
So I finally baked the bread off the cover of The Bread Baker's Apprentice. I'd been sort of lusting after it for a while, reading more about the bakery where it originated, Boulangerie chez… Read More
2011-04-11 11:23
My good friend at Glaukôpidos was bugging me for an update, which I've been putting off because I lack an ingredient for my next planned baking project. After being unmotivated to bake… Read More
2011-04-11 11:14
Though I am fairly certain these would be better classified as cupcakes, I really enjoy alliteration, hence the name. While making the fruit juice bread in my previous post, I was complainin… Read More
2011-04-11 11:07
Lee mentioned this recipe in a comment on an earlier post, and I got it from her when we made banh mi together last week. The sandwiches were delicious, thanks to a hot dipping sauce we made… Read More
2011-04-11 11:01
Two weeks in the making, this is the bread I mentioned in my post about the blueberry fougasse that is made on a starter of fermented apples. It was the first time I had ever fermented anyth… Read More
2011-04-11 10:03
This has nothing to do with Naples; it's a bread version of the ice cream (which I think is a weird take on spumoni?). It's also evidence I am a genius, with a little help from Cam and my si… Read More
2011-04-11 09:58
I hadn't planned on putting these on the blog when I made them. I usually don't bother writing about muffins or cakes because I don't find them all that interesting, and anyone can make them… Read More
2011-04-11 09:38
When I was still in the process of making these and thinking about the blog entry I'd write for this bread, I figured I'd either start out by declaring myself a baking genius, or saying I'd… Read More
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