One of the things I will need to learn as a new blogger is to get pictures while the getting is good. Case in point:
There were 25! freshly baked Christmas Morning Sticky Buns on two plates just before we opened presents. When I went to take a picture of them after presents I found this:

A brief search turned up this lonely specimen:

Which promptly disappeared into Thing Small while my back was turned.
Himself gave me a lovely present this year:

It’s a new bread knife. Longer and sharper than the one we’ve been using for the last 19 odd years. When you get a nice present it’s just good manners to use it as soon as possible, so I made sourdough baguettes for dinner with the in-laws on Boxing Day. Here they are shaped and ready to bake:

They had spent the night in the walk-in cooler (aka the garage) to slowly rise and develop flavour. I should have made them a little smaller, two of them overflowed the end of the pan in the oven. They were still beautiful and delicious:

I made the starter myself last August using flour from Watson’s mill, a local living history museum. The mill is now 150 years old, but they still grind flour regularly. They make some of the best whole wheat bread flour available. Using fresh, local flour made very good starter once I got it going. These loaves are mostly white all purpose flour with a little whole wheat for flavour and colour (and because I just felt like it). The pan is a vented baguette pan which makes a very nice crust and shape for the loaves.
I’ve been experimenting lately with a new technique that would have been considered sacrilege not very long ago. I put these loaves in a COLD oven, put the broiler pan on the bottom shelf with 1 cup of boiling water and set the oven to convect bake 425degF. By the time the oven reached temperature the loaves were almost done. The first time I tried this I put the first 1/2 of the batch in the cold oven and baked them, then put the other 1/2 of the batch in the now hot oven and baked those. There wasn’t a lot of difference in the crust and we actually found the inside texture and flavour better with the cold start. The loaves started in the cold oven seemed to get more oven spring, which would account for the texture, but I’m not sure why they had more flavour.







