Sunday, February 1, 2015


Hello blog followers!  You may have noticed that my updates have slowed down in the recent months... this is a natural outcome of it being incredibly hard to post to Blogger quickly on my phone since the amazing Posterous was shut down.

For now I am shifting my weekly bread photo posts to Twitter and Google+ and when I have great things to say about bread recipes I will post it here.

Enjoy some bread :)

Tuesday, August 19, 2014


Sometimes I use paper towels to proof the final loaves. Here is the result. 

Enjoy some bread :)
- Matt

Tuesday, July 22, 2014

Tartine Bakery

Here is another good reference to the Tartine Bakery and Chad Robertson's recipie I've been experimenting with recently. 

Enjoy your week and try baking some bread :)


Monday, July 14, 2014


At a family gathering this weekend I was happy to discover that a cousin-in-law of mine also likes to bake. It was great to get caught-up with him and to trade tips and techniques for the art. 

One of the items that I mentioned was that there are quite a few non-recipe variables in-play with bread making that you have to keep in-mind:

1) kitchen temperature 
2) water temperature 
3) rise times
4) "liveliness" of the yeast (though this one is hard to measure) or amount of yeast (easier to quantify)

I recommended to him that if you keep the tempatures and times roughtly the same each week the one variable that is key to isolate and experiment is the liveliness of the yeast. It's isually best to adjust the amounts of starter you use each week and then subjectively score how the loaves turn out. 

Enjoy some bread!


Saturday, July 5, 2014


I'm still trying to "dial-in" the exact amount of starter to add for my standard 12-14 hour slow-rise. 

I'm still happy to eat the experiment each week :)

Enjoy some bread,

Saturday, June 21, 2014

Time and Tempature

Sometimes you have to burn a little bread to calibrate a new recipe and an unproven oven. 

This shows the importance of laying down a good layer of rice flour or cornmeal along the bottom of the Dutch oven. 

Thankfully I did have one really good success :)

Enjoy some bread!
   - Matt

Sunday, June 15, 2014

Better Bread

Last weeks loaf was a bit of an eye soar, this week I'm experimenting with the techniques that Chad Robertson talks about in his book "Tartine Bread" (see last weeks post for a link). 

I baked two loaves, one using his recipe (on the left) and one using mine (on the right) but both using his "turn frequently" technique. 

Overall I'm impressed with the technique and I look forward to exploring it further. 


FYI - my helper :)