Follow petcha on Twitter
Amazon Associate

If you see books or music or tools on this site that you would like to buy through Amazon, click here and thus i have seen will get a small percentage of the purchase price of the item. Thank you. 

The Elements of Typographic Style

Patagonia Synchilla Snap-T Pullover

Minding the Earth, Mending the Word: Zen and the Art of Planetary Crisis

North Face Base Camp Duffel (Medium)




« Balmorhea | Main | Nikki Loves Snow »


The snowstorm gave me the time to finally make baguette using the recipe from Peter Reinhart's Bread Bakers Apprentice: Mastering the Art of Extraordinary Bread (shown above). Made the patê fermenteé the first day, let it sit for an hour and then put it in the refrigerator.  Prepared the final dough and shaped and proofed the loaves on Saturday after the sun had come out and everything started to glisten. The bread was delicious. [NOTES: Go here for the basic baguette recipe. Or better yet, just buy a copy of this wonderful bread book and get detailed instructions for making 50 different classic breads, e.g. ciabatta, pain á l'ancienne, New York bagels, andama. Well worth it].

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>