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I, too, had a doughy disaster today. I was trying to make a simple French/Italian bread using both a poolish (a wet, yeasted, overnight pre-ferment) and an autolyse (a flour and water quick pre-ferment). The poolish was too wet, the autolyse too dry, and when I tried to mix them together I could not get the chunks of autolyse dough to combine with poolish. It ended up having the consistency of chicken and dumplings. I ended up throwing the batch out and starting over.

The next batch turned out better.

16 oz. bread flour
11 oz. water
1 heaping teaspoon instant yeast
2 teaspoons salt

I combined the flour and water in a bowl and mixed just until the flour was full hydrated. I covered the bowl and let it hydrate for 20 minutes. Then I mixed in the yeast and salt, mixed for about 3 minutes, and placed the dough in covered bowl. I gave it 45 minutes, then folded, another 45 then a fold, and a final 45 before shaping into rounds, placing in my floured baskets, which I covered, and let them rise for a final 75 minutes.

I baked them at 475 with initial steam. They were in for about 25 or 30 minutes. They turned out quite nice:

We had a pot of vegetable soup and a bottle of Chianti with them. You couldn't ask for a better meal on a wet, wintery day.

It's a dense and heavy loaf this time. Good for gluten-intolerent people i suppose, since it's 100% rye.
I decided to use the last remaining half of a German bread-mix packet. It says Roggen Vollkorn, or wholegrain rye if i'm not mistaken. Just add water and yeast, mix and u're done! :)

Here's the packet...

Would pair well with a 'leberwurst' bought the other day...hehehe ;)

Once in a while, my mind will conjure some crazy idea.
I did an experiment today. I tried smoking bread... Here goes the experiment.

Since i lacked time, i made a small lean dough with more yeast, from Whole wheat and all purpose.

Dough rised and got punched down. Shaped into a rough naan.

For the smoking device...i used a wok with a lid, lined with foil and the fuel was brown rice and green tea (for added frangrance). Could smoke chicken, pork or duck in that too.
Once fully heated, my kitchen smelled like a Chinese pork roasting pit! haha...smoky and fragrant in a way.

placed the bread in the wok, and smoked it for about 15minutes +...

Result?
Smoky aroma with a slight sour hint.
Bread was soft and not dry due to vapour built in wok.

although it was fun to experiment, i think i'll stick with the normal oven for the mean time. hehe..

Perhaps, it would do better with raw toppings... Smoked pizza?? :P

Today I baked the baguettes with Pâte Fermenté and the Roasted Potato Bread from Hamelman's Bread book.

The potato loaves are the round ones with the fendu style crease.

I love how Hamelman gives advice on how one should shape hundreds of fendu style loaves, but very little advice for the home baker. Typical of him: great recipes, but he rarely bothers helping out the novices.

I'll try to post more photos and a recipe soon.

We had the buttermilk rolls on the Thanksgiving table. They were wonderful.

I'm trying to finish our can of coffee as quickly as I can so that I can use it to try baking a Panettone. In the meantime, I'll probably bake another batch or two of stollen and some of my family's Christmas cookies.

We going to visit family in Texas in a couple of weeks. Supposedly Texas is where fruit cake originated. I may have to pick up a couple of authentic Texas fruit cakes while I am there. If anyone knows of a particularly good place to get fruit cake from, please let me know.

My 1st attempt at Lefse.

I thought i was easy to shape...but...not so....
Rather small too as i only have a small pan to cook it... (not griddle)

I burnt my lil finger a bit just now while making Naans for dinner today (thx to my very small oven size!). I'm having a vegetarian Indian dinner tonight.

The Naan goes with lentil curry and fried bittergourd with spices. :) [Dunno how it tastes like yet though...]

Once in a while, i guess i have to make a breakfast treat for myself. But every breakfast's a treat to me being a breakfast lover. :P
Though more suited for tea time, i decided made some Austrian or German (not too sure which one) jam filled yeast dumplings. But somehow, i forgot to include eggs in the dough. Nevertheless, it still was soft and moist (with flowing hot jam) and i dun think the eggs would make a significant difference.

I think i'd like to have it chilled better, thanks to the everlasting summer in the tropics.. haha

Been busy...but watching, and i'm back with goodies.

It's been a long time that i've wanted to try this (from Reinharts BBA).
The recipe asked for a small portion of pumpernickel grind flour, but i can't find that, so i used a small percentage of wholewheat.

Couronne crease/ cracks didn't came out so well thanks to not making it deep enough. Flavour was great! Tasted mildly sour and of toasted sunflowers.