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Happy New Year!
Amazing festive season baking BTW.


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I just thought I'd let you all know that I have enabled anonymous commenting. This means that anyone can now add a comment to a forum topic, blog entry, recipe etc, without the hassle of signing up. 92% of visits to the site are by anonymous users, hopefully this gives them a voice.

Thanks,
Maedi

We had a potluck at work today and I wanted to make a bread that was special.  So I made some Pierre Nury's Light Rye.  This formula comes from the book "Local Breads' by Daniel Leader.  Pierry Nurry, recipient of the prestigious Meilleur Ourier de France award, present this bread to Daniel Leader as his signature loaf.  I had made it before but wasn't very happy with how it turned out.  That was before I had made Ciabatta.

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We are making a brick bread oven , also wood-fired. Do we realy need to install thermocouples, what benefits has anyone had? If we do, where can we buy them from in New Zealand? What about using a stainless steel thermometer that is placed in the oven as required?
Many thanks if someone has some answers.

THAT´S A "LIVE" EXEMPLE OF THE ONE GERMAN RECIPE. I´VE HAD PAYED ATTENTION TO MESSURES(THE NUMBERS/TIMES) OF THE RECIPE.THUS, I CAN DEDUCE ABOUT THE PHASES OF THE WHOLE PROCESS.WELL, BREADS WE KNOWS TO DO,SO....  read more »

HI GUYS!
I REMEMBER VERY WELL WHEN I STARTED TO STUDY THE GERMAN BAKERY.
IT WAS VERY DIFFICULT BECAUSE EVERY WORDS WERE DIFFERENT THAN ENGLISH OR THE PORTUGUESE (MY LANGUAGE).I DIDN´T KNOW HOW TO DO THE RECIPES!.HEHEHEH.  read more »

Recently I was in the UK looking at bread and flour. It strengthened my conviction that Australian sourdough is really characterised by the flours we use here. I saw well volumed loaves made from organic English wheat, and missed out on the bakeries using the French organic flour from the Loire…next time…but the Canadian Viagra flours, which are widely used, really do spoil the show. They are just so strong, being able to handle long retarding, and long process times, so they are really popular.  read more »

This recipe i got in Frankfurt. It´s a very tasteful  german bread.125 grams sourdough active liquid culture
poolish:
50 grams white flour
50 grams rye flour
70 grams warm milk
- let it covered at 28 C  during 4 hours.
the dough:
350 grams white flour
150 grams rye flour
250 grams warm watter
1 tsp extract malt
2 tsp kümmel(caraway aeeds)
2 tsp salt
-first rise: 2 hours
-second rise:45 minutes
-baking at 230 C 15 minutes and then 200 C 30 minutes