September’s Baking 2011

Busy schedule, but it looks like you're making good use of your re-jiggered wfo. Maybe you and SylviaH should do a road show for wfo aficionados!

So tell me, were you actually baking these at 300 C? That works out to about 570 F - pretty hot.

Best wishes on the new position,
Larry

For a few years until last summer, my husband used to have to travel to his office in Germany and stay there for 2-3 days every week, so I understand how the life split in two can be very tiring and sometimes stressful for you and Alison,  especially in the beginning when both your brain and body are trying to adjust to the new way of life.   All the sympathy for you two.

 Just please do take care of yourself, and hopefully the new work place and the new WFO will give you a lot of joy and vitality to keep you motivated. ;)

best wishes,

lumos

I'm having such a great time seeing your WFO "Pretty Hot" bakes. Great looking oven and fire photos and Gorgeous miches, Andy!  They browned so beautifully.  

I know your very busy and I appreciate the time you take to post.  Thank you, Andy :) 

I wish the very best and brightest future to you and yours.

Sylvia

Thank you for continuing to post these beautiful breads, Andy.  The Borodinsky continues to inspire, and the miches look incredible! 

Marcus

Hi Andy very nice bread and post there

great looking fire too looks like a nice piece of bannister creating some good heat, did you use the foil to protect the base of the loaves or for ease

of peeling into the oven.

regards yozza

Andy! I really admire the passion that drives you to bake on your time off, while being a dedicated baking instructor! Talk about true passion!

I sympathize with you on being parted from your wife, but i hope it all ends up soon. Your Bakes are wonderful as usual, Andy! even more so considering the weak northumberland flours.

I wish you all the best! 

Andy, it really shows what a huge difference a proper baking can make! but tell me: how long does the heat persists when you tur off the oven? You could use the residual heat very effectively... you know how!

Andy,  After seeing yet another fabulous bake, it's finally occuring to me that it would be nice to try to make your gilchester miche.   Only no gilchester flour thisaways.   I am going to study your past posts and try to figure out what I can do to approximate.    I'm so glad that you are able to find time to post and continue to participate in TFL.   I have in the past travelled a lot for work including over a year where my job was in New York City and I was 2 nights there every week.   I know how hard it can be on both oneself and family.   But we have to make a living and so it goes.   -Varda

Hi Andy,

Thanks for taking the time from you're hectic schedule to post on your latest WFO bake, it's greatly appreciated! So good to see you enjoying the rejigged oven and all the great breads you're able to do in it. 300C... Yikes! That's eyebrow crisping temperature if you're not careful, but just what you want for doing these lean breads. The crust of your bread is ample evidence of the benefits of high temperature baking, and I'm sure the flavour bears this out as well.

The crushed roasted barley you've used in this latest Borodinsky sounds like the solution I've been looking for if I'm ever to make this bread. I've had no luck trying to source crystal malt locally. One of the disadvantages of living in a small town I'm afraid, but barley is readily available at the local health food store. Thanks for sharing this info Andy!

It's difficult sometimes doing what's needed to keep employed, but better that than the alternative, something I say to myself often during my commute. I can well imagine how trying your situation must be for the both of you, even with lots of moral support from family and friends.

All the best Andy,

Franko

Hi Andy,

I had a very hectic summer so I didn’t read anything from here (for a long time). It is great to see your post again; I’m saving your older post on my computer for later reading. My friend bought me a bag of Gilchesters Organic Farmhouse flour; I used your recipe to bake a batch of miche. They turned out great; I really love the overall flavor. I didn’t take any picture (too busy) since I was baking at my friend house using her WFO. Thank you again for the recipe. I will pass your foil method to my friend since she is also very worry about burnt bottom every time she uses her WFO. Don’t need to reply my comment since I’m traveling to different part of the countries for my job too, I can understand your busy schedule. I wish all the best to you.

Thanks,

Kimmy

 Hi Andy,

Fantastic loaves, as always!   I love the crust color and shape of the boules that was baked by your WFO. 

I wish I could taste some of yours, that were used special ingredients by you, who are knowledgeable.

I hope you and Alison can find a best solution that both of you can take sometimes to relax..

I also thank you posting the great bread,

Akiko

Hello Andy,
Your breads are wonderful (as always!) and boy can that WFO really turn up the heat (those miches have a gorgeous crust)!
The crushed roasted barley must add some great flavor. I should try to find some.
I hope you are enjoying your new teaching position and that the travelling is not too hard for you both.
:^) from breadsong