Another day, another small handful of hours spent in the kitchen. We were supposed to have dinner at our friends' place but she had to do something else for most of the day and he is in the wheelchair phase of MS and can't do the cooking, so I said I would take care of the latter, so that we would still be able to have that meal together.

- a #MadhurJaffrey red pepper soup
- a potato mash with carrots & sprouts
- a salad
- pesto
- bell peppers filled with orzo and mushrooms
- #baguettes.

Celebrating Labor Day with this batards. 90% AP, 10% stone ground, 15% seeds, 85% water. #baguettes #Sourdough #BreadBaking #BreadPosting

A couple of batards for #brekky. These are 100% AP, 85% water, 15% “harvest grain” seed mix from King Arthur and 50% starter (100% water). Baked in a very large cast iron pot (big rectangular thing) at 450F, 15min lid on, 18min off (actually I bake on the lid, upside down). #Sourdough #BreadBaking #baguettes

Two good looking batards! #Sourdough #baguettes #BreadBaking

I made baguettes* earlier, because I wanted to have some freshly baked bread to go with some of the tomatoes I plucked yesterday.

I also still had some cheese that friends had brought me from a holiday in Turkey - that, with the also homegrown Thai basil, made for a small but true feast.

#Baguettes
#Tomatoes
#ThaiBasil
#Feta

*https://mstdn.social/@Jantar/110921825809777429

I wanted something festive to go with (the rest of) the #tomatoes I plucked yesterday, and there nothing much more festive than #baguettes with added #turmeric.

Ingredients:

350gr water
500gr strong bread flour
12gr yeast
10gr salt
1 tsp* turmeric

The scoring wasn't perfect; ideally you want a bit of ridge-forming around the cuts but this won't really influence the way they taste.

*or thereabouts; I added it on a whim, not bothering to measure the amount.

A couple of batards. A bit less improvisation with these guys. Much work to do on the cuts. #Sourdough #BreadPosting #baguettes #BreadBaking

So, das #Kochstück ist fertig. Gleich noch den Rest ansetzen, und später kommt der Teig für 48 Stunden in den KS zur kalten Gare.
In zwei Tagen gibt's dann lecker #Brötchen oder #Baguettes. Resteverwertung (Sauerteig) nach meinem Geschmack.

#sauerteig #sourdough

Today, I decided to bake more #baguettes, but this time filled with #rum-soaked fruit*.

Ingredients
500gr 00 flour
320gr water
15gr fresh yeast
10gr salt
100gr rum-soaked fruit

As with the sautéd onion filling, I added the fruit at the very start of the process, right after adding the flour & salt to the bowl with the water & yeast solution.

#HomeBakedBread
#Fruit

*I always have a big jar with rum & fruit on one of my dried herbs & spices shelves.

The winner of the 2023 Baguette Competition in Paris makes beautiful baguettes. I definitely need more practice. #Baguettes #Baking

He makes the best baguette in Paris, but he's not from France | CNN https://www.cnn.com/travel/article/paris-best-baguette/index.html

Brunch is ready. #croissants au levain and seeded #baguettes #Sourdough #BreadBaking #BreadPosting.

In #Frankreich kann man natürlich auch halbe #Baguettes kaufen. #Servicetweet

After a few rounds of less-than-great sourdough bread baking, I retreated to my comfort zone: #Baguettes.

(The cheese is a Dutch Very Old Cheese my sister sends me from Holland, once or twice a year, sealed and in 5-kilo packages. I'm nearing the end of this batch.)

Ingredients:
350gr water
500gr strong bread flour
12gr fresh yeast
10gr salt
(Some dried flower leaves)

Full recipe + video:
https://www.bakewithjack.co.uk/blog-1/2021/2/01/easy-baguettes

#BakeWithJack
#HomebakedBread
#Bread

It's been a few days but here we are again. I still have enough bread in the freezer but I just wanted to bake some more. I find everything about the process very pleasing.

So, here are four more no-knead baguettes, from a Jack Sturgess recipe: https://static1.squarespace.com/static/586347ea37c581f15db91d34/t/60214d6818b3a831177de582/1612795240880/Recipe_+No-Knead+Baguettes.pdf

#Baguettes
#HomeBakedBread
#BakeWithJack
#NoKneadBaguettes
#BaguetteRecipe
#Recipe

After a week of experimenting with the new oven bread pan, it was back to baking stone baking with these no-knead baguettes.

Ingredients:
350gr water
500gr strong bread flour
12gr fresh yeast
10gr salt

1) Mix and leave 30 minutes in bowl
2) Shape in a ball, back in bowl for 30 minutes
3) Repeat 2
4) divide in 4 pieces, roll them into loose sausages and leave for 15 minutes
5) form baguettes and rest for 40 minutes
6) bake for 20 minutes in preheated oven at 230°C/446°F

#Baguettes
#Bread

This weekend was ambitious for #food prep. Made #ricotta cream cheese with my A2 milk, #candied #orange peels from the giant box of oranges that my mom delivered last week (the juice and pulp went in the fridge in separate containers for the kids, and I’m considering trying one of the citrus pulp stews from the #medieval 14th cent Egypt book), and whipped up an orange cardamom #cake because the pound cake was demolished in a day. And there’s sourdough for #baguettes rising. Whew!

Friends bearing gifts*. Swiss goat's cheese; I baked the baguette.

*I'm going to 'actually' myself! Actually, they sent it by post, from Prague. They're overwintering in Switzerland but had to go to Prague for a regular hospital check-up**. They'd bought the cheese in Switzerland and the plan was to also visit me but they arrived in Prague a day later than planned, so had to sent it by post.
**One of them has MS, so hospital visits are very much part of their life.

#GoatsCheese
#Baguettes

Another Richard Bertinet baguette recipe. If it hadn't come from him, I'd have refused to believe it could work.

You mix & need the usual ingredients, but with added ferment, in the machine, then tidy up & 'ball' the dough, and put it in the fridge for the night.
Next day you form baguettes, with fridge-cold dough(!), let this proof for 45 minutes and bang it into the oven.
I still don't get how this can be enough proving time, but it was.

(Ingredients in comment)

#Baguettes
#RuchardBertinet

That's me done for today, in the kitchen.
I just finished weighing and bagging lots of onions I sautéd, after I had done the same with a load of mushrooms. I'll put both bags in the freezer, in an hour or so.

There are even some mushrooms and onions left that were not weighty enough for private bags.
So, I'll have those with half a baguette* later on, or tomorrow, for breakfast.

*If you didn't see that post: I baked more baguettes too.

#FreezerCooking
#Baguettes
#FriedMushrooms
#SautédOnions

I made more baguettes, but this time I added ferment to the mix. (You can add up to 300gr of ferment to 1 kilo flour.

My ingredients:

500gr strong bread flour
350gr water
100gr ferment
12gr fresh yeast
10gr salt

They do look nice. (I didn't weigh the dough when I cut it in four. Since these won't end up in a shop, a few grams more or less per baguette won't matter.)

Ferment recipe: Richard Bertinet (BBCMaestro)
Baguettes: Jack Sturgess. (Bread Every Day)

#Baguettes
#Ferment
#BakeWithJack