KampKrug

Dave and I are getting really excited about our new “grown-up” kitchen. The oven will even have a proofing mode - not that we need it too much here where the weather is always good for proofing dough, but still… Demolition begins on Nov. 26 and the work should be done within two weeks. From [...]

[photopress:batch_3_a_w_overnight_retard__2_.JPG,thumb,thumb] [photopress:batch_3_b__2_.JPG,thumb,thumb] if you’ve been following the baguette baking saga, then you’ll be happy to know this is the final post on this topic for a little while! i’ve retired the baking stuff for the week at least the final round of baguettes came out nearly perfect

i improved some things with this batch: better shaping, more salt (to improve gluten formation), not as much water (better shape), a poolish (a starter that fermented overnight to add some tang), better slashing technique (to create wider flares and accommodate good oven spring) and a hotter oven (500 deg F) to create that rapid [...]

[photopress:after_proofing__2_.JPG,thumb,thumb]    [photopress:IMGP6596__2_.JPG,thumb,thumb]
my artisan bread skills have been slowly improving over the last year, and i really enjoy using my wild yeast sourdough starter to make focaccias, baguettes, ciabattas…yesterday i had the opportunity to visit a “real” artisan baker about 30 min away in Port Hadlock.