tonys-breadlog.blogspot.com

Bread for Thought

Experiences with bread and ideas. On the morning breeze. Tacking - not tacky now -. Rising to the occasion. New dough under the sun. Crust on course of course. Questing loaves of meal. To bring home bacon. May your dough increase. Toast for your day. The bread of your salvation. Ingest, digest, break and share. Take, eat,. The body of the grain field. Brought to life, hand made. Starch for the collar. To catch and hold hands happy. Stale for soup and salad. Bran nue this dae. This spreadsheet assumes sou...

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Bread for Thought | tonys-breadlog.blogspot.com Reviews

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Experiences with bread and ideas. On the morning breeze. Tacking - not tacky now -. Rising to the occasion. New dough under the sun. Crust on course of course. Questing loaves of meal. To bring home bacon. May your dough increase. Toast for your day. The bread of your salvation. Ingest, digest, break and share. Take, eat,. The body of the grain field. Brought to life, hand made. Starch for the collar. To catch and hold hands happy. Stale for soup and salad. Bran nue this dae. This spreadsheet assumes sou...

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Bread for Thought | tonys-breadlog.blogspot.com Reviews

https://tonys-breadlog.blogspot.com

Experiences with bread and ideas. On the morning breeze. Tacking - not tacky now -. Rising to the occasion. New dough under the sun. Crust on course of course. Questing loaves of meal. To bring home bacon. May your dough increase. Toast for your day. The bread of your salvation. Ingest, digest, break and share. Take, eat,. The body of the grain field. Brought to life, hand made. Starch for the collar. To catch and hold hands happy. Stale for soup and salad. Bran nue this dae. This spreadsheet assumes sou...

INTERNAL PAGES

tonys-breadlog.blogspot.com

1

Bread for Thought: February 2009

http://www.tonys-breadlog.blogspot.com/2009_02_01_archive.html

Experiences with bread and ideas. Subscribe to: Posts (Atom). Add to Technorati Favorites. View my complete profile.

2

Bread for Thought: May 2008

http://www.tonys-breadlog.blogspot.com/2008_05_01_archive.html

Experiences with bread and ideas. The baking books I've consulted, those who speak of it at all, say that hard red winter wheat makes bread dough extensible - you can stretch it and it stays stretched. Hard red spring wheat makes dough elastic - stretch it and it returns to its original shape. Time is an issue; one must plan ahead. The entire process takes 20 to 32 hours, more or less, and can be extended by refrigerating the dough at one or another stage of development. Mix well 240 g. of water, 316...

3

Bread for Thought: Bread for Thought

http://www.tonys-breadlog.blogspot.com/2010/04/bread-for-thought.html

Experiences with bread and ideas. On the morning breeze. Tacking - not tacky now -. Rising to the occasion. New dough under the sun. Crust on course of course. Questing loaves of meal. To bring home bacon. May your dough increase. Toast for your day. The bread of your salvation. Ingest, digest, break and share. Take, eat,. The body of the grain field. Brought to life, hand made. Starch for the collar. To catch and hold hands happy. Stale for soup and salad. Bran nue this dae. Add to Technorati Favorites.

4

Bread for Thought: April 2008

http://www.tonys-breadlog.blogspot.com/2008_04_01_archive.html

Experiences with bread and ideas. More on sour dough. Update on the epoxy method, and sourness. It seems to work better to give the soaker more like 24 hours than 12 hours to do its thing. I don't know if I could tell the difference in a blindfold test, but the resulting bread is especially good with the longer prefermentation period for enzyme development. Subscribe to: Posts (Atom). Add to Technorati Favorites. More on sour dough. Update on the epoxy method, and sourness. View my complete profile.

5

Bread for Thought: December 2008

http://www.tonys-breadlog.blogspot.com/2008_12_01_archive.html

Experiences with bread and ideas. Holidays again. I've made Stollen at Christmastime several times in the five or so years since I have been making bread seriously. Now that I am fully committed to Peter Reinhart's epoxy method I adapted his recipe from Whole Grain Breads. Subscribe to: Posts (Atom). Add to Technorati Favorites. View my complete profile.

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Bread for Thought

Experiences with bread and ideas. On the morning breeze. Tacking - not tacky now -. Rising to the occasion. New dough under the sun. Crust on course of course. Questing loaves of meal. To bring home bacon. May your dough increase. Toast for your day. The bread of your salvation. Ingest, digest, break and share. Take, eat,. The body of the grain field. Brought to life, hand made. Starch for the collar. To catch and hold hands happy. Stale for soup and salad. Bran nue this dae. This spreadsheet assumes sou...

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