Baking and Fence

I made two rounds of baguettes last weekend, pizza dough, and an odd recipe for cool ranch corn bread.  The first round of baguettes were marred by the gold non-stick surface of the baking pan coming off onto the bottom of 2 of the 3 baguettes.  I've used this tray since the middle of last year with no issues, so not sure why it happened now.  I contacted the seller and they apologized and refunded my money, but now I have to get a new baguette baking tray and they all have a non-stick coating.  We were able to cut off the affected parts of the bottom of the baguettes and ate the tops.  The next day I made more and used the same tray, but with parchment paper.  Pizza dough is pretty easy, no matter the recipe, and went straight into the freezer for future dinners.

The cool ranch corn bread is another recipe from the vlogger that I got the peanut butter bread recipe.  Quick and simple, but nothing to really jump up and down about.  He said it tasted like a cool ranch Dorito, and I thought corn tortilla versus corn bread with that seasoning might work.  I'm glad I tried it but I won't make it again.

Last Wednesday I signed the papers and put down a deposit for the fence to be put in on the East side of the back yard.  At the time, he said they were scheduling about a month out, but on Friday I got a phone message saying our fence would be installed the next Thursday.  I don't think so.  We have a lot of work to do on the fence line before that can happen, and it won't be done by then.

On Sunday morning I took the chain saw to the lilac bush, which is now half the size, if not less.  The firewood I plan on dumping to the ground the day before the fence will get installed, then afterward put the rack where it will go and restack the wood.  Seems easier than moving and restacking the wood twice.  And we're going to have to dig up about 3 feet of the stump area all along the fence line to get a gradual decline to the neighbor's yard, to where the ground level should be if it had not been built up around the tree that was there.  Only then the fence can go in.

It's going to take a lot of work, but it will get done.  I got a start on it this afternoon only to find out the city drop off site is still on winter hours until April, which means they're open only during my work hours.  We can put the plant matter into the compost bin if needed, and hopefully we will find neighbors that need the dirt or else it will sit in the garage until I can get rid of it.  Another problem is the weather.  We'll be cold for the rest of the month with some snow expected.  I'm hoping to work on it a little at a time to save my back.

The fence company knows I don't want it installed this week, and we discussed the first week of April.  I probably won't get an exact date until it gets closer, but I will not let them install it until I'm satisfied we are ready.

All That, And Cheese Pennies

As the days grow longer and the temperatures are warmer I'm reminded of how I haven't really walked the neighborhood since starting my new job.  Winter temperatures and very active work days seemingly justified the break, but my wife has suggested we start walking again when it gets a bit warmer and I think we should, too.  We can enjoy watching the neighborhood wake up from winter and grow into summer, until it's too hot to walk outside, maybe.

I'm not sure if I mentioned this yet, but since commuting every day I'd been saving dashcam videos of egregious traffic violations/stupidity/arrogance.  I soon stopped bothering as it's become so common in these times that I see at least one and often several egregious things every day.  Running red lights, not stopping at stop signs, cutting people off in traffic with not even a blinker, stupid speeds, tailgating, or you name it.  This just seems to be the new normal.  Look both ways, folks.

I've not yet had a fire this spring, but I'm sure it will happen in the next few weeks.  There have been crocus coming up in the lawn for at least a week now.  (I always want to type 'krokus' because of the band!) The new neighbors really opened up the other side of their back yard for access to trim the black walnut trees, which look real good now.  It's been 3.5 years since we had the back fence replaced and we've considered putting a matching fence on that side ever since, and now's the time.  There will be much more on that coming soon.

Yesterday I perused King Arthur's website for a quick and easy recipe for something I could make with what was in the house and I came across this recipe for Cheese Pennies.  Today, I decided to make them as a distraction from the Badger game, which they were not favored and did lose.  It was interesting getting the dough to come together, but with a bit of water it got there.  Everything was pretty easy and was done in a short amount of time.  They taste like one of the name brand cheesy cracker snacks but have a home made texture.  I got 69 crackers and the recipe says about 80, so I may have sliced some a bit thick.  Overall, a fun experiment and a tasty, cheesy snack.  Good to try but not sure if I'll ever make it again.

And finally, before I forget to post these, I came across a recent PBS video of a show about Madison.  I found it interesting and noticed they did one about Dodgeville last year.  They're almost a half hour long, so only for the interested.  Links to the Madison and Dodgeville PBS videos are under those words.

I'm looking forward to spring, a big fence project, and more backyard privacy.  Among other things, of course.

February T-A-T Follow-Ups

It appears our new neighbors moved in late last week, ready or not.  There's still workers over there every day and as I write now, but not yesterday so I'm thinking they just wanted one quiet day to settle in a bit - but who knows?  I reckon that's about 6 grand off their total bill for the renovation, but I won't ask them details (though I'm curious!).

My wife fell ill on Sunday and still doesn't feel good today.  I hope she feels better a lot quicker than it took for me.  And even my two weeks followed by lingering sniffles seems to pale to what they have across the pond - Get well soon BW, Delcatto and Sue!

Weather has been colder, at and below freezing, but we saw the forecast and now it will become warmer again, and very much like spring again.  But there's still time for winter to return.

I made crostini last night from one of the baguettes I made two weeks ago, pictured in the last post.  Those were made from bread flour, and I finally saw the bigger bubbles in the crumb that I've been lacking with this recipe.  I might try an all-purpose/bread flour 50/50 split next time and see if I get close to this.  Baking baguette has become an ever-evolving experiment for me by now, and very enjoyable.  

I baked both the new and old baguette recipes again on Friday night and Saturday morning, respectively.  I forgot the diastatic malt powder when I made the new recipe and while still good bread you do notice what that DMP does for the taste and crustiness.  No issues with major splitting this time, though a little deflation in the transfer process.  I'm warming to the couche but ordered a new one as the light cloth towel I'm using now still sticks a bit after proofing no matter how much I've tried to embed the flour.  Also a transfer peel since I don't have a good equivalent, so that's two more new baking related gadgets for me coming soon.

And I won absolutely nothing on the Super Bowl this year.  Easy come, easy go.

Above is last week's baguette, and I'll put the new and old after the break in that order.

February This-And-Thats

I've been feeling much better this week but for continuing sniffles, since being sick the prior two weeks.  It's just been going around as I've heard of several others being sick.  It's no fun, especially since I was barely sick for several years due to changes that came with the pandemic, like masks and working from home.  I'm around so much more people now than I have been in a long time.

New neighbors, late neighbor Dave's daughter and son-in-law, are still not moved in.  The house was supposed to be done December 15, they told me, and they had to be out of where they lived January 31, so not sure where they're living now.  At least they are getting $100 off the bill for every day past December 15, but I'm sure they'd rather it just get finished.  In the early days late in summer and fall there was work being done maybe one day a week. Now, for the last several weeks there's work being done weekdays, weekends, holidays, and sometimes late into the night.  Further exterior work will have to wait, they said, whether for weather or financial reasons I'm not sure.  We've been thinking of putting a fence on that side like our back fence, and they may want to remove theirs before then if they want the metal posts covered with wood on their side of it, like the fence in the back.  We'll talk to them again sometime after they finally move in, I'm sure.

The weather has been mild, kind of like March at the end of January/beginning of February and continuing.  Early last week we again had morning fog on several days, including freezing fog in areas.  Was like nothing I'd ever seen.  Driving through one of the little squalls is a almost a whiteout of tiny snowflakes, with everything getting frosted in white with them.  Otherwise, the snow has been melting so just a small mound here and there where it was deepest.  And we had thunderstorms the other night, including a few tornadoes just south of here - the first February tornadoes in Wisconsin in recorded history.  It feels like spring though the calendar says otherwise.  I guess we'll find out if February will start acting like winter again or not.  And anything could always happen in March.

I came across a website that provides (for free) background noises, and you can customize and combine to make one to your liking.  Noises Online is under those blue words, if interested.

The last time I made baguette I used bread flour instead of AP and proofed them in the couche.  I seemed to get bigger bubbles in the crumb but proofing them in a floured cloth makes the skin less flexible to expand when baking, thus they tend to split on me, so far.  But I like mixing it up and trying new techniques.  In fact, I'm even starting to reconsider getting a sourdough culture that I'll have to feed and keep alive in the fridge.  Ugh!  Anyway, they always are good bread no matter and I look forward to my next stab at it, probably next weekend.

Tomorrow is Super Bowl Sunday.  I do plan on watching the game, but only to try and catch a glimpse of Taylor Swift!  Just kidding.  I don't really care who wins, but I do like to see Patrick Mahomes whine so I may root for the 49ers.  Mostly, I just hope it's a good game - and that my number$ hit!

New Baguette

For over a year now I've mostly made the classic baguette recipe from King Arthur Baking Company.  Every now and again I tried a different baguette recipe, but some were better than others and I always went back to the original.  Over time, I refined that recipe and my technique to make pretty good baguettes every time.  Still, there were some characteristics I just couldn't seem to get, like bigger bubbles in the crumb and a nice ear on the cuts.

I tried a new baguette recipe yesterday and I was encouraged enough that I made it again this morning.  At first, I wasn't too impressed as I was making it and I was very unsure how they would turn out, but the oven rise and ears of the cuts were impressive and the crust was even better in today's batch since I added 1/2 Tbsp of the diastatic malt powder, which helps the taste of the bread, too.  I also used a homemade couche for the first time to proof them.  The classic recipe is a wet proof although I have tried dry proofing enough to know the cuts are easier that way though the oven rise was otherwise restricted.  The first batch of this new recipe yesterday had the bread exploding out of it's skin, to my surprise and delight.

Yesterday afternoon I also tried an interesting Peanut Butter Bread recipe from the great depression.  No butter, milk (sry!) or eggs, just peanut butter as the fat and lots of baking powder for the rise.  A pretty easy recipe I came across on the internet and while it's actually pretty good I'm not sure I'll have a need to make it again.

Back to baguette:  I also like the amount of dough this new recipe makes.  The classic recipe would yield 3 baguettes close to 300 grams so I had to make an effort to keep them short enough for the baking tray, while this new recipe is closer to 230 grams each so I can shape them as I want and still have the traditional pointy ends while easily fitting them on the 15 inch tray.

In some ways, the first batch is more what I'm looking for and the second I may have just thought about it too much though they still turned out very good.  I think this recipe is a keeper and I look forward to making it the best I can, as I did with the classic recipe.

Winter Freakin' Wonderland

Well, winter finally caught up to us.  We got about 8 inches of snow on Tuesday and about 2-3 inches overnight last night.  There has been a white blanket on everything - and every branch of every tree and bush.  To many, it looks pretty as a postcard no matter where you look.  But enough is enough.

Tomorrow is due to snow all day long for a total of 8-13 more inches.  Local school districts already announced closures or virtual-only classes, just like they did on Monday afternoon.  My work goes by the Madison school district, so we will have our second snow day this week tomorrow.  It's nice to at least have the time off to deal with all that snow and not worry about driving anywhere (even the state police are saying to stay off the roads tomorrow), but we either have to use a vacation day or take it unpaid.  As I'm starting over in a new job I don't have much vacation time so I'm taking these days unpaid.

Then, to top it all off, on Sunday we begin a stretch of very cold temperatures with highs Sunday and Monday right around 0ºF (about -18ºC) and staying in the single digits for at least a week.  

Sure, we've seen these kinds of snows and temperatures before, but that doesn't make it any easier.  I'll try to post another pic on Saturday.  My guess is the fire pit and outlines of anything else in the back yard will be pretty much totally obscured.  I should have brought in the gnome and solar lights last weekend.  Oh well...

For Tuesday's snow day I made homemade cinnamon rolls.

Happy New Year 2024

Happy New Year!  I don't know if I'll be up for it so I'm writing this from the past and scheduling this for just after midnight.  By the way, Sunday's date was 123123, but mostly only in this country and not the rest of the world - 311223.

Last night my wife went out to a fancy dinner with her friend Terry and sister Becky.  I stayed in so I could catch the Packers/Vikings game.  Then later this new year's morning the Badgers play their bowl game against LSU.  I got my current list of chores done the last few days so aside from the game today it looks like it will be a good day of rest (with a little experimental making of pizza crust dough with 00 pizza flour) before returning to work tomorrow.

However you chose to ring in 2024, I hope you enjoy the holiday today and all my best wishes for a wonderful new year.

Merry Christmas 2023

Merry Christmas, everyone.  I hope you had a great weekend and are having a good day today doing what you wish with those you want to be with.  Or anything close to that is still pretty dang good.

We spent some time on Saturday with my wife's family and some time yesterday with mine.  Gifts were exchanged and holiday greetings and catching up were shared.  It's so much less about the giving and getting stuff than it is about the time spent, or should be.  It was nice to see everyone, including the nieces and nephews that we don't get to see too often.  And a shame we couldn't see the others, which seems to happen too often.

It's certainly not a white Christmas here this year with temperatures yesterday and today in the 50's with 100% humidity.  Outside has been overcast and very foggy for a few days now, but that's still lots better than if it was snow and frost.  We've had less than two inches of snow here this month when 12 inches is normal for December, and will get no more though we return to highs around the freezing mark over the next week.  But January is next, and January is, well, January.  Until it becomes February, normally another very cold and snowy month.

Warm bread helps.

Cuts Like A...

I managed to bake two types of bread on Sunday morning, classic baguettes (left) and simple French bread (right).  Thankfully I was able to keep everything straight as, of course, the timing of the steps for each are different.  I think both turned out well but for the French bread getting maybe a bit overdone.  And while the demi baguette size is handy it is more of a pain to make.  I've tried making them from smaller cuts of dough and regular size cut in half, as here.  I think I may just stick to making the full size 15-inch baguettes going forward.

The last thing I really need to figure out is the cuts.

I started with various sharp knives that we have, settling on the serrated bread knife.  It does give some good cuts most of the time, though I don't really get an 'ear' on the cuts during baking.  It's also a pretty big knife for a small job and I wanted something better.

Eventually I bought a UFO lame - which is one of the most dangerous things I think I've ever had in my kitchen.  Two round pieces of wood that screw together with a razor blade between them.  One slip when tightening and your finger would go right into the blade, or if a corner of the blade is left peeking out, or if it loosens and the blade moves outside the wood - all of these can spell bloody disaster.  I tried it anyway but it seemed to grab the dough much more than the knife, resulting in ugly and ineffective cuts.

Recently I picked up a baker's lame, which has a curved razor blade that is supposed to help in creating that 'ear' on the cuts, those raised ridges on either side.  Similar to the UFO lame, I found it grabbed the dough more than the serrated knife and also resulted in ugly, ineffective cuts.

My wife says I'm too hard on myself, the cuts don't affect how the bread tastes, after all.  But I know it can be done so I will keep trying.  I do know that it should be sharp, quick cuts, so maybe I hesitate because I'm expecting it to grab.  I think next time when it's still early in the process I will practice my slices on raw dough.

In other news, we went from high temperatures in the 80's to highs in the 50's within a week, with a frost warning last night and tonight.  Autumn is definitely upon us.  Yard work beckons but this weekend will be cold and wet, and there still should be plenty of time yet.  I did mow again today, so now I think I've mowed the whole yard 5 times and only the back yard twice this year.  I'm losing track, not that it matters.  I just find it notable for how few times it's had to be done this year.

I'm planning on going down to my Mom's on Saturday in time for the Badger game that afternoon, then coming back Sunday to relax and fix the refrigerator.  I'll talk more about the refrigerator later as I'm planning on posting about it.

My work situation has not improved, but I just deleted the rant I wrote to spare you.  Suffice it to say I am not a happy camper, but you knew that.  So on that note, I guess that's enough writing for now.  I hope everyone is doing well!

Gameday Baking

Kate made olive parmesan bread on Sunday morning.  It was a first try making it and it turned out very good.  She thawed the frozen white bread dough in the fridge overnight, then let it rise a bit more before cutting it into pieces, then mixing it with various sliced olives, shredded parmesan cheese and olive oil.  I suggested the square baking dish but next time I think she'll try it on a tray with parchment paper.

When I told my Mom some time ago that we were getting these loaves of frozen bread dough she reminded me of when I was young she'd make cinnamon rolls out of it.  I'm sure they were yummy so we may try that in the future.

Once Kate was done in the kitchen I began making baguette.  It was a couple hours before the Packer game at noon so I knew it would overlap but I can still hear the television from the kitchen.  And I often text with my Mom during the games so I texted her pics and kept her up with the process.  So, since I already have the pictures, I'll put that baguette process after the break with some narrative on the changes I made to my technique. 

It's Been Awhile...

It's been awhile since I've written much of anything online since I last posted here.  It was nothing I planned but just turned into a bit of a break, anyway.  Since then, I've had a vacation and a birthday, and, well, life just continues to happen whether we write about it or not.  Nothing bad, mind you, but I did want to break the seal and catch up with writing this weekend.  But now the weekend is almost over and truthfully I don't feel like much like writing much at the moment.

The Packers just won with a fourth quarter comeback, and you can probably tell from the picture that I was much more attentive to the game than Hamish.

My wife and I both did some baking today, and often my Mom and I text during the games so I was sending her pictures as I made baguettes.  They turned out pretty good though I've been experimenting with my technique, so I may share that here soon.  Otherwise, back to the grind in the morning and fiscal year is just a week away so the headaches are coming.  

We did go out for a fancy dinner with friends Terry and Becky last night.  The parking lot was between the restaurant and the lake, so we parked right up to the lake and I got pictures of when we arrived and when we left that we found interesting, if not quite level.  I'll put those after the break.  Cheers, everyone.

Exhausted Sunflower*

The sunflower looks exhausted.  This holiday weekend is the second heatwave since it was at peak bloom, here, and still not much for rain chances in the extended forecast.

I haven't mowed the front in a month, since August 4, but I have mowed the back since then, on the 17th.  There is still green in the lawn, though starting to tend brown in areas.

Otherwise, I worked a 12 hour day on Thursday to get some mandated overtime hours in so I didn't have to work on Saturday, only to have overtime canceled on Friday.  I still hate my job - my employer, to be accurate.  But, it is what it is for now.

I made baguette yesterday but inadvertently preheated the wrong oven, top instead of bottom, so it didn't turn out quite the same due to the missing steam.  Instead of 3 baguettes I made 6 demi baguettes to give some away, but we'll keep these.  They're still real good and I'll give it another go tomorrow morning.  It's hard to keep them short, and short enough for two per row on the tray, so the practice will be good for me.

Happy Labor Day weekend, everyone.

100º Sunflower Baking

I'm not sure what the official numbers were, but I saw 100ºF actual temperature and 117ºF as the 'feels like' temperature on Wednesday.  It was over 90% humidity in the morning but was down to mid-40's at the hottest part of the day, which is still more than enough to be very palpable at that temperature.  It was our first 100 degree day since July 2012, in a worse drought that year.  Thursday was much the same, just a few degrees less.  Kate dug up an old pan to put out with water for the critters so we did that and I threw some peanuts on the stump area to help bring them in so I could put out the trail camera to see what happened.

This new trail camera shows the temperature on the pictures but not the video, which is disappointing.  I've searched through the settings a few times, but the option just isn't there.  The video below is clips with pictures here and there, all in timeline order, of that time of the week so you can take a moment to consider the temperature and time of day.  The water pan wasn't used a whole lot yet, but it was a new thing, too.

Other than that, last post was the sunflower at its peak.  I now have a bungee cord helping stabilize it as it appeared to be leaning more, and with the heat and heaviness of the bloom the top is looking a bit more droopy.  And if you look close, the small one does have an odd, small attempt at a bloom.

You can't tell, but yes, I've been watering.

I also did some baking today, trying a new recipe for the second time.  It's a very versatile French bread recipe and a full batch makes a lot of dough.  This batch I made into 4 burger buns with 4 pepperoni and cheese rolls below those, and hot dog buns and a baguette on the right.

Oh, I was off work for an appointment today, so I had the time.  Have a great weekend, everyone!

Low Creeks and Stubby Baguettes

The creek is well grown over, on the banks and in the creek itself as canoeists find as they go up the low, weedy creek.  Interestingly, the brown grass on the banks died early in the year from the drought.  Some of the first things to grow after the prescribed burn and before everything else filled in.

And I like the new baguette baking tray that I was originally hesitant to buy because of the rounded bottom (it flattens a bit on the cooling tray and is not an issue).  The tray seems to minimize the hot spot toward the back of the oven with the last row empty.  I'm foregoing any pointy ends and trying to make the baguettes more 14-15 inches instead of 16 so they can more easily fit in the bread bags I bought for freezing, as 18 inch bags appear to be standard. 

After the break is a preview of what I plan to post about next. ;)

June This-And-Thats

I've a few things on my mind and I have a new keyboard to get used to so I need to do some typing to see if I still like full size keys, so here we go!

• New computers come with a keyboard but they are cheap ones with flat, "chiclet" keys and I can't stand those.  For the last few years I've had a keyboard with actual keys, about half size keys, but keys.  There's nothing wrong with that keyboard but it is filthy, as keyboards get over time, so I ordered a new one that has full size keys.  What size keys do you prefer?
• 
  The bird food we have now is good but has some large dried fruit and lots of peanuts, and sometimes those clog up the feeder so I've been going through it and removing those dried fruits and many of the peanuts.  Now, without the clogging, the birds have been emptying the feeder in just about 2 days.  Plenty of entertainment for the cats, for sure, but tiresome to keep going through the bird food and refilling so often.  My wife knows more about bird food so will get something different soon, but there's still a few pounds left.  The dried fruit and peanuts that I remove I've been putting on the stump around the gnome for the critters.  I put the trail camera there to watch and while there's a few entertaining videos they are all pink still, hard to watch so unusable.
• Because of that, I ordered a new trail camera, this one.  I spent a bit more hoping it's worth it, and it should be here anytime, actually, maybe by the time I'm done writing here.  Then a few hours later a new SD card is scheduled to arrive, as well.  I know BW bought the same trail camera as I had, and I hope she has better luck with it than I did.  And I'm hoping I like the new one better since it has been very interesting putting it in different areas and seeing what happens when we're not around.
• Early this afternoon I want to paint the front door, so if the trail camera and SD card arrive in time I was thinking of trying a time lapse.  The door is currently a dirty white, and so we picked out a shade of purple to add a little color.  If I don't do it today it will be at least 2 weeks until I can get it done because we're going to be hot so very likely will have the air conditioning on for much if not all of that time so the door will have to be closed.
• 
  Because I just touched upon the weather, since I last reported on it we've had some very cool days and some comfortable days recently, but just a very little rain.  And while there is a small chance of rain today I don't see it happening and there's no real chance for the next week or more.  We've officially moved from "dry" to "mild drought" again.
• So we've still been watering the gardens and sunflowers every day.  One sunflower has really taken off, the pair seem to be doing okay still, just younger.  And the other seems to have been struggling a bit, so I hope it makes it.  I feel I should take the cage off the bigger one but I'm afraid a critter will fell it with one bite.  Precedence was established long ago.
• I made baguette again yesterday, and my latest baking purchase was a UFO lame for making the cuts.  I hate it.  It doesn't work as well as a sharp serrated knife and seems very dangerous when loosening/tightening as one slip and your finger would slip into the razor blade.  I'll stick with the knife, see the difference in the picture here.

• 

  Top two serrated knife, bottom UFO lame.

  Someone also mentioned the state of our street recently and I noted how there are worse.  In fact, the next block over is much worse.  Well, there's been a surveyor in the neighborhood recently and little pink flags started appearing on the lot lines, see bird feeder picture.  I talked to him the other day, and the city is looking to update our street and that other street, and I'm sure the sewer under it while they're at it.  He surveys and creates a 3D model which then is used for the planning.  Our two streets create a horseshoe so it makes sense to do them both at one time, and likely next year, he said.  It won't be fun while it's happening but will sure be nice when they're done.  

I think I'll get used to this new keyboard, but work will be the real test.  Worst case, I clean up and reconnect the old one.  Now I have to go fill the bird feeder again, and the trail camera is late...

New Ingredient

I think I'm getting this baguette thing down pretty well now.  My latest bread-related purchases were heavy duty reusable bread bags and of course the diastatic malt powder, and I tried them both out this weekend.

Yesterday, with diastatic malt powder added.

I wanted some kind of bread bags for freezing and for transporting, like taking bread down to my Mom, since I was using so much plastic wrap.  I think what I got will work well, but I may try to make the loaves a bit shorter as the standard bag length seems to be 18" and the baguette is about 16".  They fit, but barely enough left to twist and tie well.  

I tried the malt powder for the first time yesterday and it did seem to make the crust more golden and, well, crustier.  It is very good bread and we couldn't help but snack on a whole one yesterday.  The other two are in the freezer in one of the new bags along with the last loaf from what I made a week ago.  The malt powder package called for 1/2 to 1 teaspoon for every 3 cups of flour, and this recipe calls for about 3 1/2 cups so I used a full teaspoon, but I may try using just a half next time.  On a side note, I much prefer recipes in grams and weigh my flour and water, plus the other ingredients when I can, but I do use the teaspoon and tablespoon for smaller amounts.  Overall, I am very pleased with the results and it has me wondering what other bread I could make and use this in.  I'm open to suggestions!

Last weekend's bread.

I don't have a baker's lame but I'm finding a sharp serrated blade works well.  You can see how I've been trying different cuts.  I've found that the longer cuts tend to flatten the loaf a bit and I should try to keep the cuts above the 'shoulder,' as well.  The shorter cuts in the middle loaf of the top picture are less dramatic looking but seems to work out the best

I've also decided I'm not going to spend my time on hamburger or hot dog buns as what we get from the bakery is good so I just don't think it's worth my time and effort.  I've been making baguette almost every weekend recently and can still make other breads when I feel like it, and that's enough for now.  Cheers, everyone.

Weather, Baking and Work

Today's weather report is seasonable temperatures and mostly cloudy, still long pants and jacket weather.  On Sunday we had very light snow flurries at times, still.  But the plants know what time of year it is and are coming in well.  I've even seen signs of mowing around town the last couple days.  Our lawn is getting green but always begins getting longest around the edges, so I will be strimming before mowing, but not until the weekend, maybe.

I've been baking baguette lots, even took some down to my Mom the other day along with some jam swirl bread that I made with orange marmalade this time.  I'll be making more baguette this weekend, almost a weekly thing now, but I ordered some diastatic malt powder to try adding this time.  It's supposed to help the rise, crust and flavor.  If you've baked with it let me know what you thought!  I'm hoping to keep improving and I hope this helps.

Here are our red tulips, flowering amidst tiger lilies in front and alium in back, both coming in nicely.  I took yesterday and today off to get away from work.  Things have not been going well and I have been looking at other jobs.  I just hate to have to start over somewhere else but I can't see staying where I am, either.  Not sure what will happen, only time will tell.

Have a good week, everyone.

Spring Blogday This-And-Thats

It's starting to really feel like Spring around here.  Plants are coming up, trees are budding, and there is a new green hue starting in the lawn.  Even some crocus have survived the foot of snow and hungry rabbits.  I should really have been outside last night having the first fire pit of the year.  I can touch upon that in a bit, but I think there's a few different things in my head to come out.

• Allergy season is upon us, and after years of escalating allergies I'm using Flonase this year.  I started on it about a month ago and it seems to be working as my wife has mentioned her allergies several times recently and so far and I haven't noticed anything, really.  When I think of how miserable I got at times the last few years, well, I really hope this works well for me.
• A month or two ago I was notified by Google that I was halfway to my free storage limit.  A lot of storage left, but it has drastically changed how I take pictures.  I take much fewer and take the time to delete the bad ones now, when I just snapped away without a care before.  But I think my worry may be misplaced.  I'm years away from the current limit at this rate, and my time is finite.
• Okay, weather.  We've taken a turn for the best and will have temperatures up into the seventies later next week.  Yesterday was alternately clouds and sun and got into the fifties, today should be similar.  I considered having the first fire of the year last night but I was tired, it's still pretty damp out in the yard and firepit, and the wind was pushing my limit for a fire.  This evening looks to be better, but I might make other plans on the fly today.
• Also this morning, I'll be making baguette for the 3rd weekend in a row.  Good practice, and really good bread.  If time allows I'm considering making a second kind of bread, as well.  But it being early on Saturday morning it may not happen, honestly.
• And THIS was interesting recently.  First time that's happened to me, has it happened to you?

Oh, and as of today when this posts I've been blogging for 14 years.  In some ways it feels like longer, in others not so much.  I'm glad I still do it, I enjoy the outlet of writing and being somewhat creative at times, and I'm thankful for the few connections I've made that encourage and support what I do here.  After all, it wouldn't really be worth it if no one read or provided occasional feedback.  Thank you.

Here We Go Again

There was no snow on the ground when I went to bed last night, and I woke up this morning to heavy snowfall.  The last I heard was to expect 1-4 inches, but we were on the edge so hard to predict.  I mentioned recently that we average 7 inches of snow in March, but it has been an above average year.  We got that in one snowstorm earlier this month, then a few more inches here and there, now about another 9 or 10 inches on top of that.  That's as high as the opening on my snow blower.

This picture was taken just after 8 this morning.  I went out to clear snow about 9, and it finally stopped falling about noon.  Thankfully the ground is warm enough that it's melting now on the pavement so I don't have anything more to clean up.  I expect all of it will be gone in a few days, but as for today, it's a good day to stay in and bake bread.

My last attempt at making baguette was a different recipe and did not turn out that well, it was bland bread shaped like a baguette, so I went back to the recipe I used the first couple times.  My technique has improved in that when I split the dough I weighed it to get it more even between the 3, and my dough handling and shaping technique I feel has also gotten better.  

But I think the biggest improvement is that I had bought a spray bottle so I could mist the loaves and the inside of the oven at the start of baking.  Between that and the pan of boiling water in the bottom it seems I finally got enough steam in the oven to get the golden crispy crust that I've been striving for.  We've just been snacking on one of the loaves, and I should wrap the others and put them in the freezer now.  I'll put a couple more baguette pictures after the break.

*Edit:  Officially, we had 12.1 inches of snow in 9 hours, a new record here for a day in March.

February This-And-Thats

We are in the throes of winter, stretches of sun and temperatures leading to thoughts of spring then snow, ice and cold again.  The local groundhog, Jimmy, predicted 6 more weeks of winter for us on February 2nd, Groundhog Day, and so far it has been proving accurate.  Snow will arrive here in probably a couple hours and for the next almost two days will be off and on with wintry mix and ice mixed in for good measure.  Well, at least the days are getting longer and, overall, the weather is getting better, right?

Still not a whole lot going on around here to write about except the weather, but I can think of a few different things to touch upon...

• During a recent nice stretch of weather my thoughts turned to walking outside, before the weather again said no.  I have been back in the habit of getting on the treadmill for a time almost every day, but outside would be better.  Yesterday I got in my first official outside walk of the year, going to the vet's office to pick up Basil's medicine.  Hopefully more outside walks soon, they are certainly preferable to the treadmill.
• Good motivation for keeping it up is to try to lose weight.  I lost 10 pounds from having Covid in December and so far have kept it off.  But I've only maintained that and I'd like to lose a stone or two this year.
• I've still been using the trail camera in various places, but nothing interesting to share.  It seems to get triggered easily for things up to about 8 feet away from it, but anything past that doesn't seem to trigger the camera.  I'm not too fond of that, at all, but I didn't spend a whole lot on it.
• 
  Not much breadmaking here recently, just pizza crust and pre-made white bread.  I tried a different pizza crust and it turned out well, nice and crispy enough.  This time I made the pre-made white bread in the slightly larger, metal loaf pan and it turned out very good.  Also, I think I decided to try a different baguette recipe the next time I make it, I'm just not sure which one yet.  Bread, buns and all but one baguette are gone now, so I'll surely be baking something soon.
• Neighbor Dave's kids have been cleaning out the house the last couple weeks, off and on.  Most of it seems to be going in the dumpster though I'm sure they're keeping what is important.  I haven't spoken to any of them since I talked to one of his sons before the funeral.  It will be interesting to see what happens with the house.  I know it's in pretty rough shape right now.
• I won $400 on a Super Bowl pool I forgot I was on at a bar and grill we frequent.  I was on a different pool there and took a picture so knew my numbers had lost on that one, but had forgotten about this bigger pool I got on a few weeks earlier.  I went into the bar for lunch on Saturday and had a very nice surprise waiting for me!

We get several three day weekends in the beginning of the year now, including President's Day, yesterday, but now we don't get another paid holiday until Memorial Day at the end of May.  But at least the days are getting longer.  Wait, I already mentioned that.