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Tag Archives: Jim Lahey
Baker’s Secret # 3 – Location, Location, and Location
The location of which I speak here is the environment of your bread baking – in most cases, your oven. One of the earliest recognitions to occur to most home bakers is that their kitchen oven lacks a few characteristic … Continue reading
Posted in Baking, Food
Tagged baker's parchment, Dutch oven, Jim Lahey, No Knead Bread, slow rise bread
9 Comments
Testing the Sourdough Cold Proof Again
I’m going to do something out of character for me – I’m going to do a short post (I think!). Reason is that I’m soon on my way to Eugene for some more followup surgery on my bad eye – … Continue reading
Posted in Baking, Food
Tagged cold overnight proof, cold proofed sourdough, Jim Lahey, Mick Hartley, Pain de Campagne, sourdough bread
24 Comments
Fresh Grain, Fresh Tricks
Although it has not been reflected in my recent posts here on Lost World, my discovery adventures with my new toy (a Wonder Mill grain grinder) have been continuing, and I’m learning all kinds of new things about working with … Continue reading
So What’s New?
On New Year’s Day, we engaged in a grazing fest here at our house, on the pretense of watching the bowl games – but of course, the grazing was the real reason for getting together. We had our good friends, … Continue reading
Posted in Baking, Food
Tagged baker's parchment, grazing, Jim Lahey, mixing sourdoughs, pan liners, slow rise bread improvements, sourdough, wet bread doughs
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Panettone, a Christmas Challenge – II
It was with a good degree of trepidation that I approached the oven at the end of five hours, but I needn’t had, because the Panettone dough had nicely risen to within a few inches of the top of the … Continue reading
Posted in Baking, Food
Tagged butter, Jim Lahey, Jim Lahey's Easy Panettone, panettone, panettone mold, panettone recipe
8 Comments
The Lost World of Drfugawe 