Wednesday, December 10, 2014

Multigrain bread

This recipe I am going to share with you is actually pretty easy. It requires nothing more than a few ingredients, a bowl, a wooden spoon and some excitement! Most of us, when we hear multigrain bread, we think it will take hours and hours slaving away in the kitchen to make a single loaf. So not true.

Tuesday, December 2, 2014

Diy 10 Grain Cereal Mix

Ever wanted to make a nice warm bowl of breakfast cereal for a cozy winter morning, just to find out that you have nothing in the pantry and you dont want to leave the house. this recipe is awesome and it is one I created for the use of making a multigrain bread. People tend to believe that making a hearty whole grain bread is very hard and daunting to tackle, but in reality, it is just as simple as making normal bread :) You do not need alot of fancy stuff. Anyway, this short blog post is all about how to make the 10 grain cereal that you can eat or use in bread making or other baking needs. Please continue reading and enjoy the journey!

Monday, May 12, 2014

The science of no knead bread and inferred red grills

Ello and good evening to you all! Today is mothers day and it was a fantastic one at that. I was in charge of the grilling and tending the fire. i like to use an awesome product called Grill Grates which is a awesome awesome AWESOME product. Basically, what it does is turns your charcoal or gas grill into a KING OF GRILLS. They are grates that are flat with raised rails about an inch off the flat metal. You place them over the fire and they heat up monster hot and add amazing grill marks to your food.

Sunday, May 11, 2014

Wood fired pizza

Pizza is one of those strange foods that i personally do not care for one iota! I have always had problems with soggy dough,to much sauce to much this and that. As a great philospopher from the 1800's once said "The greatest challenge to any thinker is stating the problem in a way that will allow a solution” With that new knowledge, i set out for just that... a solution!

Thursday, November 14, 2013

Olive oil focaccia

The last month i have been on a baking rage!! Being a full time engineering student means putting in alot of time for studying for calculus and physics. So, in order to keep me sane, i cook and bake.. and watch netflix! haha! One of the beauties of this bread, it makes a killer base for a salad and PIZZA! Shape it, bake it, decorate it, and then eat it!Thats how its done!

Tuesday, November 13, 2012

You gotta build one of these

If any of you are familiar with the popular La Caja China pig roasters, I have a friend who has spent a great amount of time designing his own. His first design used a kitchen sink for the fire box. He choose the sink method for a couple of reasons. The first, thats what he had lying around. Second, he wanted to show people that you could make a pig roaster with parts lying around the yard.  I have never used one of these before but i have seen Mr. Bobby Flay use one in a throw down.

Saturday, July 21, 2012

Cloche baked bread

All right everyone! I have found a new way to cook bread. It is by far the coolest thing i have ever done with bread baking. A friend of mine at the bbq brethren showed us this technique. I was in the mood to go and buy a new bread cloche for my artisan breads i bake. I posted a thread asking where to get one and low and behold, a buddy of mine, jumps in and tells me what to try. Prepare yourself!...

Monday, March 26, 2012

The staff of life

Today i tried a new way to steam the bread. It did not perform the way i wanted it to. Kind of a waste of time and money in my opinion. I started off with the basic Boule. I used the basic for one reasone only, its cheap and if i mess up, the birds will be happy. The only slight problem, i added to much sugar to the recipe so it tasted like the breads i dont like. Dont get me wrong, i love Texas Road House rolls that are nice and warm and sugary, but for French bread, its a no go.

Sunday, October 9, 2011


Turns out, the Brioche dough works WONDERS for homemade doughnuts. These doughnuts are slightly different from what you are used to. They are more like the French doughnut called the beignets.


Brioche is a very dense, rich and sweet bread. The recipe i have from Artisan Bread in 5 Minutes a Day uses less sugar than what i like. BUT, thats ok. It is still a wonderful and amazing bread. Its so dense, that it sinks in water.. no joke.

Matts sourdough cocnut pancakes

This is a result of being bored one Saturday morning and having really nothing around to eat. My options were flour, 10 grain cereal, milk or eggs. Well, i decided to be creative and i threw it all together and the results....

Wednesday, September 28, 2011

Spinach and Feta Bread

This is one of the FUNNEST loafs of breads you can make. Basically, you just add spinach and feta cheese to either the basic boule or the olive oil loaf.

Sunday, September 25, 2011

Broa (Portuguese Corn Bread)

 This is a fun and interesting twist on good ol white bread. It has some added cornmeal to give it a distinguished texture. Its great for fisherman stews, soups, and sandwiches.

From Artisan Bread in Five Minutes A Day by Jeff Hertzberg and Zoë François
Yield = four 1-lb. loaves
3 cups lukewarm water
1½ T. granulated yeasts (1½ packets)

Matts Multi Grain Bread

This is my own recipe that i created(adapted from another recipe, and so on and so on. just like any other recipe....adapted) for a light and hearty multi- grain free form loaf bread. It is actually pretty simple. It is GREAT with marmalade's, jams, honeys and even used for a nice turkey sandwich.

Kaiser Rolls

Got a we bit adventurous and tried an attempt at Kaiser rolls. They are no that bad to make. Really, they are not. Its the basic boule recipe that i posted earlier, but with a slight twist of hand.

The basic boule

This is my first post of many to come. I have been baking bread for the last year and a half or so. However, it has not been an every day process, more of an off and on situation. i am a full time Mechanical Engineering student and a part time worker, STILL, my week is a 60 hour week if im lucky. So when i do get to bake, it is a frantic run around. BUT, i am determined to become more patient with it. So i am going to keep a journal of my bread baking journey.