Wednesday, December 12, 2007

Building an oven

My dreams of building my own bread oven have been rekindled, with the focus on it being a portable oven on a trailer, and possibly even electric depending on what my research brings up (I know, strange but trying to keep a wood fired oven at a constant temp sounds like a PITA). So here's a link to an oven building forum to research later.

Sunday, December 09, 2007

A random bread search on Google lead me to this web page article.

I'll be back to baking tomorrow, this week has been busy and the loaves I've tried to bake ended up forgotten during bench proofing, making for one slack, sucky loaf and another dried out that I just tossed without baking. I owe someone a loaf of whole wheat, if for no other reason than my son just busted one of her tree ornaments today.

Thursday, December 06, 2007

Bread without salt.

Someone asked me about Tuscan bread, which is apparently a Florence, Italy specialty. My quick research seems to indicate it's a saltless bread, used with foods that provide most of the flavor. A NYT article about it can be found here.

Tuesday, December 04, 2007

Baker's Mark from a silicone baking mat


I did a quick prototype baker's mark from a silicone baking mat that I didn't care for (much prefer the baking parchment). The results were promising. A friend that does scrapbooking is going to experiment and see if she has something that can cut the lettering neater.

Monday, December 03, 2007

parchment paper delight...

parchmentpaper You may notice an odd angle in this picture, that's because it was taken my my 6 year old. Recently I ordered more parchment paper online, which I had done before but this time I sought out an entire package of 500 full sheet pan sized sheets, which fit a standard home sheet pan when torn in half. Prices for the exact same package ranged from $44 delivered to over $109, depending on where you looked. I ended up getting mine from here because they had the best price including shipping. So now I have a massive package of huge sheets of baking parchment, which should last me over a year even with my vast amounts of baking. They work real well when I bake on a stone in the oven, no sticking at all and easy dismount from the peel. It also keeps cheese from dripping onto the stone if you work carefully.