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Yesterday i tried making croissants for the 2nd time.
The first time wasn't tht good becoz the butter burst through the dough and i just threw part of the dough and simply made some badly/oddly shaped croissants.

So yesterday, i rolled out the dough and thought mebbe if i use pieces instead of a block, the results will be better. Instead, the pieces were too frozen and it pierced right through the dough!.. :S... I got frustrated and kneaded the pieces in the dough and roughly crushed it while i kneaded it. Then i quickly threw it in the freezer.

I took it out and did a business letter fold but the butter burst through the other side again. So i just folded tht part over and froze it.
I got an idea suddenly, instead of doing the business letter fold, i rolled out into a long rectangle and rolled it up like a swissroll. Then rolled it out again after freezing it. I tot tht could incorperate more folds in less time...and it did! ...
It came out to be quite good, with layers and a lot of volume. :)

I shared it with my church group and they found it hard to believe i made it.. :P hehe
(hmm..how do u attach a photo??? )

I forgot to mention that I baked kaiser rolls again yesterday. They were mighty tasty, though they still don't look like professional kaiser rolls. I actually like the rough look of them though.

Anyone have any kaiser shaping tips?

I tried making the poolish ciabatta from the Hamelman bread book today. I was not paying much attention when I added everything to the mixer and I must have added too much flour or too little water, so it was clear it was not going to be a ciabatta after all. So a french bread loaf it turned out to be.

One thing I did do was focus more on the scoring. I did a few things better this week:

• While shaping, I got the surface tension tighter and kept the loaf supported between towels so that when I scored it it didn't just spread out like a pancake.


• I scored at an angle, not straight down. Something around 45 degrees.


• I scored quicker and deeper, somewhere between 1 and 2 centimeters deep. See?

Definitely one of the nicest grins I've gotten on a loaf yet:

Oh yeah, I forgot to mention that I found an iron pan at Goodwill this week. I used it to create steam and, yes, iron definitely holds its heat. The crust was very nice tonight.

I may try again Sunday.

I finally bought Jeffrey Hamelman's Bread book the other day. I baked the poolish baguettes from it today and following his instructions on mixing, shaping, scoring, and baking. It was largely successful, though I made a few mistakes.

The dough seemed pretty sticky, but Hamelman is correct that folding the dough during rising tightens things up nicely. I probably should have given it an extra fold and an additional hour to rise before shaping.

Hamelman's instructions on shaping are quite good. I think I did a better than average job of shaping today.

When it came to scoring, Hamelman cautions about scoring too deeply. So, against my own better judgement, I underscored the loaves.

I suppose he is correct, that one can overscore a loaf, but I don't think I've ever done it. My cuts were under a half a centimeter deep here. I don't think I've ever gotten a nice looking loaf without scoring at least 1-2 centimeters deep. Alas.

The bread tasted great. The crust was a bit on the soft side because I added too much water to the oven, trying to create steam, and not all of it evaporated. And it is interesting to note how the top one looks quite different from the other two. I'm not certain if it is because I had a difficult time loading it into the oven and I damaged it then or if I hadn't shaped it properly. I'll just have to keep trying.

Back to work tomorrow.

During my week off I managed to bake pain de Provence, bagels, chocolate chip banana bread, kaiser rolls (recipe to come, after I try it a few more times), pain sur poolish, and an apple pie. Not bad consider everything else we did (3 days at the beach, a day hiking, lots of visits to the local playgrounds, and so on).

I'm finally pleased with the way the site (this one) is looking. It has taken me a month or two to work out most of the design kinks. It is finally getting there.

I've been on vacation this week. Of course I have to be a bakery tourist. I came across Bread & Ocean in Manzanita, Oregon (see map).

A nice little place, that makes some interesting sounding breads: fig-walnut bread, potato-rosemary leek bread, spelt bread, german seeded bread, as well as the standard french bagettes and sourdoughs.

I tried one of their sweets, an almond-poppy seed bun. It was excellent.

Well since asking the question about what kind of adjustments are to be made at high altitude I have been researching on the web quite a bit. It is very perplexing, contradictory and fustrating. It is said that 37 states have cities that are over 3000ft. yet there are only a handful of books devoted to the subject. Think also of all those RVers traveling all over the place to multi mountianous regions you have an aweful lot of people who need a sound guide to help them out.

I have come to realize even in general cooking I've already made a bunch of adjustments out of necessity such using a pressure cooker,cutting back on sugar in desserts, buying only better pastas so it doesn't gum up from the extended low boil cooking, lower deep fry temps and more to come.

Some people have made adjustments and have never acheived the type of results they were accustomed to at lower alts. and even moved back to low baking Nirvana. Restuarants in CO. solve their bread and muffin problems by ordering from lower alt. bakeries. Then the brave claim absolutely NO Changes are necessary proceed as per recipe (a few of those were from these here parts in Northern AZ).

Then you have a master baker Susan Gold Purdy who unabashedly admitted to all the utter disaster in New Mexico when she tried to recreate a Chocolate Buttermilk Cake at 7000ft which crashed as it cooled. Those in attendance all encouraged her to seriously consider the vast undertaking of creating a systematic cookbook using 200 of her favorite recipes from all her previous books.

This has been accomplished over course of a number years in real household kitchens at 3000ft, 5000ft, 7000ft, and 10,000ft. Every recipe had to be indivdually ajusted and tweeked to match its sea level counterparts.

As I look at this weekends Baking Extravaganza sitting in my back porch do I really want to turn out another 3- 2lb loaves of Banana Bread that though not too dense have absolutely no dome to talk about? Or alas my Italian Bread attempt with good looking crust but is only a little higher than a Biscotti?

Yes right now there are many of our follow countymen, women, children without parents, some dead and still undiscovered in their ravaged homes who will never again be able to even flip a pancake. As I asked my own beloved should I throw this bread away? The reply I've been nibbling on it really brought it into perspective.

I can purchase "Pie In The Sky" by Susan Purdy in attempt to solve some of my little culinary problems but I better keep my feet on the ground and have LOVE in it or it just isn't worth it.

Tomatoes? From the garden.
Basil? From the garden too.
Garlic? Yeah, I grew that in the garden as well.
Cheese? Milked my own cow Ok, I bought that. But it turned out wonderful.

Finaly arrived.... The bread baker's apprentice at my hands :-D. It looks very informative &the beautiful illustrations make me want to bake.

I have to dedicate my time in the coming days for reading this amazing book.