Dan Lepard - Quick white loaf.jpg

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West-Flanders brown bread

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Pain au levain - crumb.

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Pain Au Levain - Hamelman.

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Finnish rye - proof.

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Peter Reinhart's Napoletana Pizza Dough.

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Brioche - Hamelman.

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Weekend bake.

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Another picture.

The bread has a nice cracked crust.
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Well baked.

This loaf has a mix of flour, rye, malt and some seeds in it.
Straight dough.
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Poolish.jpg

Just came home from work. I worked the night shift. Instead of going to bed I just need to do some stuff. Make a poolish to make bread. Also bake some viennoiserie. I took the dough pieces out of the freezer. That is my work flow : make dough cut it and freeze it. In the weekend I just take the dough pieces I need and defrost them. Right now this is some kind of experiment because I took it out of the freezer last night and let it defrost/rise all night. I hope the result will be okay. I don't know. I will update the blog once they are baked. Meanwhile the poolish for my bread can start to rise.
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Straight out of the oven.

I did not have too much time to bake this weekend so I just finished a couple of loaves tonight. Also made a batch of hard rolls.
Here's a pic os the (still warm) bread.
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Upcoming Bread day - Belgium

http://www.alledagenbrood.be/index.php

Hot!

The dough I made this morning transformed into bread.
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Baking, baking, baking.

Live from my kitchen. Some hard rolls and bread dough ready to bulk ferment.
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Plain White

Fresh out of the oven. A plain white loaf of bread. Straight dough. I did make it with some left over viennoiserie dough. The slight butter scent fills the kitchen.

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*Edit* I am sorry for the blurry cell phone pics. Each posting that sez 'Sent via BlackBerry' might have pics that are sometimes blurry.

Baked last night...

I know it has been ages if not centuries since I have been updating my blog. Thanks Hans Joakim for reminding me.
Did I stop baking? Not at all, but there is going a ton of things on in my life and I just cannot seem to make myself update this blog. I should. So I apologize to you all.
I will try to revive this blog again and posting pics via my mobile phone should make this easy!

This is one of the loaves I baked last night, just a variation on the Special West-Flanders brown bread. I used no broken wheat because I did ran out of it and I seem to not be able to make it to the store to get some.
I did use a mixed flour with grains inside, but only like 10 percent, so it is not like too dark.
Once again a straight dough, no sourdough, my starter is staying in the fridge. Actually after this posting I should make some dough again, otherwise I would ran out of bread by the end of the week. I bake like 4 loaves or so during the weekend and store them in the freezer. I have to admit that years ago the thought of frozen bread was something I could not imagine at all. I thought it was like sacrilege. :-)
Nowadays after being surprised how little the bread is different after being frozen or not, I do this all the time, it became my work flow. Okay, it is not a 100% like fresh bread, but it is either baking during the weekend and freeze them or go to the baker...
And since I love baking I choose to freeze them.
The picture is not perfect, but it will do for now. Talk to you guys later!

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Special White

Too dark

Just like everyone, once and a while my result is not good. This time my loaf was a bit too dark. I like my loaves well baked, but this is a bit too dark ;-)

A simple loaf.

I've had great results lately using the following recipe :

500 grams flour
6 grams dry yeast
260 grams water
15 grams butter
10 grams salt

Mixing : 2 minutes 1st speed
7 minutes second speed

Bulk Ferment : 45 minutes + one fold
Divide and shape.

Proof : 45 minutes more or less.
Bake 230°C 40 minutes.

I ususally bake using a pre-ferment or sourdough.
When I need bread rather quickly I use this straight dough method.
I use different flours and grains giving it some extra taste.

Hamelman - Pain au levain

My starter became two years old. It still amazes me that some water, flour and natural yeast can make a dough rise. Here's the rather simple to make Pain Au Levain bread by Mr. Hamelman. I love the simpleness of this recipe. The taste is always superb, this picture isn't but hey, take your 'Bread' books and make this bread!

Soft rolls - Pastry Cream - Apples

I think it is awesome what you can make out of one single dough.

I made these before (actually this recipe is slightly different though) but now I decided to put apple slices on top of the pastry cream.
I baked them lightly to keep them soft (had some problems in the past when the are baked too dark => they become too hard and even too crispy which is for this kind of dough not tasty at all.)
I am pretty sure that the reason for that is that it depends how long my oven has been turned on.

Baking is like a never ending journey in learning, and the end result might be different each time depending on various factors that you are or are not able to control.

Corn Bread - Hamelman

Made on request for the smallest member of the family :-)

West-Flanders Brown Bread

Important!!! Please read!!!!

There is going to be a huge change to this blog so please read.
Some of you might visit this blog through the next link :

www.ladiesfromneptune.com

Some of you might have contacted me through info@ladiesfromneptune.com,
the link and the email address are going to expire soon.

From now on you will only be able to visit this blog through :

http://www.ilovebreadblog.blogspot.com

Please update your bookmarks. Thanks!



Bart

Country Bread - Hamelman

Pain au levain (sourdough bread) - Hamelman.

Lately I have been baking making use of recipes made with poolish. The result I get is always good and I really like it.
Because it has been a while I decided to make the pain au levain from the Bread book by Mr. Hamelman.

OMG!!! I just ate a slice of this bread! Delicious! The taste of the crust and crumb is awesome! It has been too long since I made this, I will put this on my schedule more often!

Here's a pic :

Bread Rack

I have been looking on line to buy a small (about 1 meter length or so) rack to help me getting the bread out of the oven and vice versa. Of course the main purpose of this rack is to let the bread cool down easily, but I also use this rack to put the plates on
and to slide the dough with baking paper easy onto the plate.

I found this second hand on line for 20 Euros. New it costs 495 Euro, so I did get it real cheap, okay, it is not new, but it is in great condition and will serve it's purpose.

Pine nuts & figs & wine - Dan Lepard.

Delicious bread from the Dan Lepard book. One of my all time favorites!
Yummie!

Ready to bake...

PICS? PICS? PICS!!!

Cake!

D-e-l-i-c-i-o-u-s! Home made!

Pain Rustique (because I <3 it) - Hamelman

Finnish Rye

Country Bread - Hamelman

It has been a while since I made this. Came out nice I think :

Perfect Pistol Rolls

My best result ever, used plain white flour, otherwise I use a little rye or whole wheat in them. They look/taste delicious!

Random Pics

Random pics from my baking weekend :

Whole Wheat levain - Hamelman

First post of the new year! Whole wheat levain by Hamelman.
Very tasty bread, love it...