ilovebreadblog

Dan Lepard - Quick white loaf.jpg

2009-12-21T23:15:00.001+01:00

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West-Flanders brown bread

2009-12-12T22:28:00.000+01:00

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Pain au levain - crumb.

2009-12-11T04:42:00.000+01:00

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Pain Au Levain - Hamelman.

2009-12-06T21:13:00.000+01:00

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Finnish rye - proof.

2009-11-29T16:01:00.001+01:00

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Peter Reinhart's Napoletana Pizza Dough.

2009-11-27T18:53:00.001+01:00

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Brioche - Hamelman.

2009-11-26T14:23:00.001+01:00

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Weekend bake.

2009-11-08T19:26:00.001+01:00

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Another picture.

2009-11-03T23:58:00.001+01:00

The bread has a nice cracked crust.
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Well baked.

2009-11-03T22:11:00.000+01:00

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

2009-11-01T07:16:00.000+01:00

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.

2009-10-27T20:31:00.000+01:00

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

2009-10-20T11:36:00.001+02:00

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

Hot!

2009-10-18T23:09:00.001+02:00

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

2009-10-18T11:58:00.000+02:00

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

2009-10-11T20:58:00.003+02:00

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...

2009-10-11T17:13:00.004+02:00

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

2009-08-25T12:54:00.002+02:00

Too dark

2009-08-19T10:31:00.002+02:00

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.

2009-08-16T13:42:00.004+02:00

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

2009-08-02T18:18:00.004+02:00

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

2009-07-27T18:38:00.006+02:00

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

2009-07-27T18:30:00.002+02:00

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

West-Flanders Brown Bread

2009-07-12T23:10:00.000+02:00

Important!!! Please read!!!!

2009-07-05T14:31:00.006+02:00

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