Monthly Archive for April, 2012

Bursting Bread Conundrum Solved!

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In a previous post dated Feb. 5th, 2012, I lamented about having a problem w/ my bread bursting at the slash point. Well, the problem has been solved!

The bread in the photos above was made when the ambient temperature in my kitchen was 72 degrees F.

I think it may have been that during the colder months I didn’t proof the bread long enough before popping it in the oven. I did some research and it points to underproofing because in the warmer months I don’t have this problem. Someone suggested it was possibly due to the way I was shaping my loaves, however I shape the bread the same in both cold and warm months so I think not letting the dough proof long enough during the colder months is the culprit. It makes sense because dough takes longer to ferment and proof in lower temperatures and my kitchen was around 64 degrees F when I was baking during the winter.

Celebrating beautiful (and crack free) bread!!

Bruno

Pizza Party!

 

I had a few friends over for a pizza party not long ago. The following photographs of the evening were taken by my friend Bob of Moth Studios (w/ my new camera which does a better job w/ photos in low light than my other camera).

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Pizza #1 – mozzarella, sliced tomato, mushrooms, oregano, garlic and parmesan

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Pizza #1 ready to eat

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Chris’ cucumber salad w/ red bud blossoms

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Salad #2 – baby kale, spinach and Swiss chard

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Rolling out the dough

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Pizza #2 – mozzarella, sliced potato, sage, butternut squash, garlic, parmesan and capocolla

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Enjoying the evening

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Pizza #2 fresh from the oven

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Capocolla

 

Dessert was Mary’s berry cobbler a la mode that was so delicious we forgot to snap a photo!

Happy Cooking…

Bruno