Following an inspirational visit from friends and their tales of wondrous farinaceous delight, I decided my life needed more foccacia. Indeed, yours probably does as well. So I listened the savoury songs they sang, and translated their vision into bread. Much like when Michaelangelo translated the Bayeux Tapestry into rap on So You Think You […]
Also tagged adventures in cooking, bakingThe return of Pongo has been anticlimactically swift and successful. I scraped out everything dried and wrong-smelling (oddly, nothing smelled really rank or rotten, just like *very* mature cheese), and over a couple of days, Pongo woke up and started foaming up to the lid of the pickle jar in which it resides. Today, the […]
Also tagged adventures in cooking, PongoGo to Hell, chia seeds. Stupid fad food. I’m really annoyed at the chia seed thing. Sure, they’ve got loads of protein and omega-3 and bind things together — you know what else does? Eggs. Free-range eggs from the farmer’s markets, where I’m friendly with the sellers and you can look at photos of them […]
Also tagged adventures in cookingThe title is a pun. I made a seedful bread. Seeds, seedy: GET IT? Yay! High five! Anybody? I feel like I’ve got this bread making business under control nowadays: I can reliably produce delectable loaves of sandwich-appropriate bread. Hellz yeah. I can make foccaccia, naan, tortillas. I can, when called upon, produce crusty, open-crumbed […]
Also tagged adventures in cooking…remember those baguettes I made? Yeah. Still making my pulse race, still making my mouth water. These are fine times to be bethini, which, frankly, I am. But the dough that brought such happy times also brings humility. Remember thou art mortal. The shaping was easy: this dough was a dream to work with. Springy, […]
Also tagged adventures in cookingLotta pictures ’round here. As I mentioned previously, if anyone can persuade me to rock the slow-rise bread, it’s Bertinet. Having let my lush, silken dough rise for 90 minutes, it was time for shaping. I took about two-thirds of the enormous dough the recipe produced and divided it into ten lumps. After a short […]
Also tagged adventures in cooking, awesomeI think I’ve mentioned my enormous crush on Richard Bertinet. He’s the breadmaking bomb. Everything about his attitude, his relaxed savoir-faire and his kneading technique oils my breadboard. He is incredible. His kneading technique alone has been one of the greatest things I’ve learned to improve my bread. If you’re unfamiliar with Monsieur Bertinet, I […]
Also tagged adventures in cookingIn my last bready-bread-bread-bread post, I showed you a sexy in-progress shot of some roast garlic, rosemary and sundried tomato bread I was a-rising. Didn’t show you a finished photo, though, did I? Well, because I love you, blog, I made the bread again just so I could photograph it for you. Well, that’s mostly […]
Also tagged adventures in cookingI freaking love bread. And don’t wave that bloody awful pre-sliced, plastic-bagged, white wet foam near me, thank you very much. Get stuffed. I’m talking about bread. That shit is good for nothing but…well, I was going to say feeding the ducks, but now that I think of it, give the ducks something decent for […]
Also tagged adventures in cookingBut anyway, back to bread. I’ve been refining my skillz0rs lately, since M just got his expert bread-making mitts on Richard Bertinet’s Crust. I’ve watched videos of Bertinet online and did a little research on The Fresh Loaf and other websites, and reached the conclusion that (a) the dough I was using could be drier; […]
Also tagged baking