The Wood-Fired Blog
Foodgawker.com
Aug 24, 2012I stumbled across the Gawker universe yesterday and thought I would pass it along. In their own words: foodgawker is a photo gallery that allows you to visually search and discover new recipes, techniques and ingredients to inspire your culinary adventures. we publish food photography submitted by food bloggers from around the world. our editors review hundreds of submissions daily and choose the highest quality, most appealing images to showcase.... Read More
Much Better Whole Wheat boules
Aug 23, 2012Now that we are we have started eating new and improved whole wheat boules, the difference is huge. This bread is moist, the crumb has nice texture and the crust isn’t tough. It’s a pleasure to eat. All of this for 60 grams of water? You can definitely see the difference in the photos. Read More
Pizza Oven Ash On My Bread
Aug 22, 2012One of the aspects of daily bread baking that I am continually running over in my mind is the trade-off between attempts at perfection and time. The law of diminishing returns, and where you reach the cross over. Return on time investment. Time and motion analysis. Operations research. Earlier, I wrote about how I usually proof larger batches in the mixing bowl, with a linen cloth covering the dough. I... Read More
So Many Variables in Bread Baking
Aug 22, 2012When I said that I was going to follow the same formula, but increase the water, in order to see if I could replicate (and hopefully fix) the problems that I encountered a couple of days ago with my too-dense, under-proofed, really crusty whole wheat loaves. The good news is that I bumped the water from 78% water to 84% water, and it made a huge difference. The dough was... Read More
Under-Proofed Multi-Seed Loaves
Aug 20, 2012One of the great things about hobbies (bread baking or distance running) is that they are, well, hobbies. We strive to do our best, but let’s be honest, we aren’t exactly virtuosos at our hobbies. And that’s good. We keep at it, trying to improve, and some days are better than others. As long as we keep learning and improving, all it well. Just don’t expect perfection. haha. With that,... Read More
Brickwork
Aug 19, 2012What’s a trip to Europe without some really nice brickwork. The first is the cathedral in Delft and the second is the University library in Leuven. I really like this stuff. Makes me want to go out and build a pizza oven. 🙂 Read More
A Good Supermarket Baguette?
Aug 19, 2012If it’s a good supermarket baguette, I guess I’m not back in California. Bad supermarket bread is one of my favorite pet peeves, and I’ve been writing and blogging about it for years on FB.com. As an American born in the later stages of the Baby Boom, I grew up with Wonder Bread, Swanson’s TV dinners, and all that goes with along with that. But even the French are suffering,... Read More
Bread and Bakeries
Aug 19, 2012Here are some more photos of bread and bakeries from Amsterdam, Antwerp and Brussels. So fun. Read More
Half Whole Wheat Baguette
Aug 18, 2012It’s never that great coming back from vacation, but one thing I can always look forward to firing one of my pizza ovens. You just can’t beat a good fire to lift your spirits. Another interesting thing about having been away is that the cupboard can be pretty bare — which was the case today, where I could barely scrape together 500 kg of flour without having to go shopping.... Read More
