Posts by butzy

I did something in between. I boorrowed ap flour, so it went into aa plastic back and from there i poured it into the cup measure. I did note down the weight, so will sift and fluff (and huff and puff) and measure again. I was brought up...

Good luck using your molcajete. Make sure you don't use it only for mexican food! Check out Thai, Indonesian, Vietnamese and they are great for pesto and aioli (the garlic olive oil type from cataluna). I got a couple os pestle and...

I didn't sift the flour? Maybe I should?   This is the home made banneton I used to make a real bastard batard (round)

I knew you were going to see that! I'll get an oven thermometer eventually, but it will take a couple of months. No kitchen shops or whatsoever in this country (same story as for the bannetons). Isn't there a rule of thumb of some...

I'll try to get a better picture of the crumb. There are some holes in the bread, but most of them fairly small. Maybe I should have done that fold only 3 times.   The crust was quite soft when it just came out of the...

The pictures:     I would appreciate as much feedback as possible. Is this what it more or less should look like?

We are going towards winter, so it is time to start sowing coriander (it bolts within a week in summertime), basil, chives and garlic chives. My chili's are going strong and I just harvested my first madam Jeanette, a beautiful...

For whoever is following this thread: it continues here: http://www.cheftalk.com/t/75815/my-batard

We are a couple of hours later and I finished making the loaves. It was quite different from what I have normally done and seen, almost more like making a pizza dough with the stretching and folding. The first time the dough was...

Nice link, but shipping to Africa is a pain in general (expensive, time consuming , if the stuff arrives at all :( ) I suppose I will have to wait till I get back to Holland. In the mean time, my poolish is ready in a couple of...