I haven’t posted about bread in a while. My baking has slowed down some. I ended up buying a second copy of Jim Lahey’s book. 
Figured I’ll pass it along to someone when I get my copy out of storage. I made a rye. 
By the way, that pot holder was made by a fan. Those are rats with angel wings. I’m guessing to serve as a constant reminder of the rats we sent to heaven that one time.
This wheat bread slipped into the pot weird which made it look kinda like a slipper when I pulled it out. 
Yesterday I added this jalapeno and olive tapenade to the dough. It’s pretty nice.
I need to get a good melting cheese for it I think.
I also bought a book called Local Breads. 
It’s pretty good. These breads require more time, but so far I’ve made a dreikornbrot and this 100% spelt bread.
Further Dispatches 
Thanks, now I am hungry…ha. Makes me want to get the bread maker out of the closet and finally learn how to use it…..don’t know how you find the time but they sure look good and I am determind to get to that this winter….take care
Yum! I can almost smell it.
Love his books! Now you really have to start making some cheeses to go with the homemade bread. It is so easy, if you wanna give it a try I will email you the recipes I use š
I’m salivating: “Yesterday I added this jalapeno and olive tapenade to the dough.” Sounds absolutely delicious. My boyfriend made bread once and it had prosciutto in it. Was pretty tasty. I’ll have to show him your pictures to see if he gets inspired again!
P.S. Was at the local Ralphs and wanted to buy some Nutella. On the shelf above it was “Dark Chocolate Dreams” from Peanut Butter & Co. It’s their peanut butter blended with chocolate. I said to the BF (in a kinda blase, wink-wink, nudge-nudge kind of way)… “My buddy Jorge mentioned this place on his blog!” Whenever I reference something you mention, I always preface it with “My buddy Jorge…” Anyway…pretty tasty product, although I must say I’m partial to Nutella when it comes to nutty/chocolatey spreads. But this Dark Chocolate Dreams is delicious on chocolate chip cookies!
It’s also delicious right off the spoon if you’re in a serious chocolate and peanut butter mode. š
I was just asking Beth a week or two ago if you’d still been baking bread, as you hadn’t posted about it since your move.
I bet your place always smells awesome with all that bread!
Those look delicious!
Are the breads in Jim Laheyās book a good size to cut for sandwiches or more like a side for dinner? It sounds like a pretty easy and rewarding baking process.
Oh yumm!
I wish I knew how to bake bread. (my one attempt ended up as a burnt pita lookin’ thing…) Totally unrelated, where are we sending fan-letters to these days?
I love Lahey’s book! He recommends Fontina cheese for the “Pain de Fromage” and I’m here to tell you, it is perfect in every way. I’ve also tried Parmesan and it was not so good. So I just stick with the Fontina and never regret it.
Have you made the Olive version? With Kalamatas? I’m telling you, that bread will set you free.
I made his Peanut Butter & Jelly bread too which was a lot of fun.
I always get into a bread baking mode this time of year. It’s so therapeudic, plus it’s a great creative out-let!
Not to mention; everybody loves bread!
Shouldn’t have looked at this post on an empty stomach! My tummy’s rumbling…they all look delicious! š
I need a scratch-and-sniff screen.
Bah. Makes me want to bake now. I finally got Oven Roasting tomatoes right.
Awesome! I love no-knead bread, but I never thought about making different kinds! (perhaps I need that book) It’s the most impressive bread I’ve ever made and I’ve been baking it since I was a kid…just made some yesterday. I think I need more now, though. š
Damn! It all looks so good! You put my bread-mix-in-a-box and bread machine “baking” to shame…
Have you tried Peter Reinhart’s Artisan Bread Everyday book? Also really easy (overnight or multi day rise) and great.
Oh YEAH! The BREAD! I had almost forgot that from the last blog… Now I want to see the PUMPKINS! Whats up with the Halloween Fiesta this year, Jorge?
German bread? Nice š
You’ve inspired me Jorge…the minute it cools down here in Minnesota, I’m making some bread! Love your upbeat blog btw….a little bright spot in the sludge that can be the internet.
Hi Jorge! This is unrelated to bread – even though they look delish. BUT I am living in your old place in HI and there is this talkative gray cat that keeps trying to get into the house (2x a day) and when he does it seems as though he is looking for something/someone. I have given him turkey dinners and plan on giving him flea medication so I can pet him more. I do keep him outside though. Anyway, I keep wondering if he is looking for you or Beth? He is super friendly and vocal.
Aloha! – Renee
(p.s. I saw the rat video and now get the screen patch above the tv shelves. LOL).
okay, the rat trainer is begging – where did you get those mitts!! I gotsta have some!
Sadly, we call that stuff rat poison in our household. Two of us are gluten intolerant and as you know, your bread is just full of that. I gave my Bette Hagman books on baking bread to a newly gluten free family, intending to get them back and well, life has moved on and I’ve forgotten who I gave them to! I have to admit that, while your bread looks yummy on a meta level, I’ve just stopped being much of a bread person. 10 years gluten free can do that to a person. My son doesn’t even know what a sandwich is, ain’t that a trip?
Nothing yummier than bread and soup on chilly days, especially when it’s rainy, windy and cold, then soup and homemade bread is dinner! I made french onion soup the other day…peeled and cooked so many onions that just walking downstairs made our eyes water š but it was delicious!
jeez, talk about torture..I’m a diabetic and don’t eat bread and all of those just look so tasty..sigh*
I was wondering when you would start baking again!
I’ll buy it off you if you’ll sign it. We love baking at our house!
Hi
It’s good to know that you make you’r own bread. When I was in the U.S. I couldn’t eat those “Rubberbread” we call it here. Here in Europe the bread is much better you can get in the stores. Congratulation that you are enjoying your own good taste normal bread :-).
Greetings from switzerland, Peter
Ok Jorge. Now I am STARVING. These breads all look SO GOOD and you made my stomach start to growl. Loudly!
Those breads look amazing! Just wanted to let you know that you inspired me to get into bread making and I’ve been addicted to it since starting in June. Thank you for introducing me to this new hobby!
Beautiful! Love your baking posts!!! I am SO putting that book on my Christmas list!
We had amazing asiago cheese bagels last night. That would be a good cheese to try – way too yummy on bread (a little greasy – but OH SO worth the mess!)
Have a great day!
K
Jorge, the heck with bread, lets see the pumkins! You are doing pumkins this year I hope. You have to. You’ve raised the bar on blogged pumkins, and now you must uphold it! That yoda pumkin was inspired work.
Come on Jorge, we wanna see the pumkins!
Thank you
I wish you’d move to my neighborhood so I could be a taste tester.
Please…pretty please with a cherry on top, can you make an Italian bread?
man, i’m glad you post about food so I can read your blog while I’m at work :p
why don’t you open your own bakery shop?
you’ll definately make sucess with no difficulties.
This is the second time in as many days that I’ve seen that Lahey book.
YUM! We have this book and we LOVE it! The bread that we get to eat as a result of using this book is delicious! Are you still making sourdough?
Pieces of Art. You are the Da Vinci of bread.
YUM!!!!!!!!!!!
Hugs from Chile!
Tempting…
And who doesn’t love spelt? Just saying it makes you healthier. Spelt. I recently was expounding about bread to a friend of mine. All of my “knowledge” came from what I had read months ago on your blog. In the end I was adamant about starters, or “slop” as I called it, and how people can have the same slop to make bread for 20 or 30 years. I don’t think you ever said that but I have gone too far to go back now.
Yum…… Gotta get that Jim Lahey book – looks like a good investment ;o)
I loved this idea too. http://germanfood.about.com/od/bread/ss/no-knead-breads-compared_10.htm
Oh they both look delicious! I’ve been dying to bake some bread but it’s so intimidating! I love love love love love the smell of yeast! I’d love that book!
You inspired me, so today was “Artisan Bread in Five Minutes a Day’s” Vermont Cheddar bread, with some homemade Butternut Squash soup. Yum!!
Keep on keepin’ on!
Jim Lahey is a drunken bastard! (Trailer Park Boys)
Jorge those breads look so inviting!! You should give a dinner and invite us all š
Jorge,
You sir are a master chef. I doff my cap to you!
Jorge, I’m so excited you posted a picture of my oven mitt! š
It’s actually supposed to be a mouse, not a rat, but I admit I sewed the mitt for you because of your hilarious rat-incident video.
here’s the fabric on Spoonflower: http://www.spoonflower.com/fabric/141184
Darn, I was going to put dibs on your book but I see someone richer than I am has offered to buy it off you. š¦
I’ve just started dabbling in bread-making and have successfully made foccacia a few times. Yeast just amazes me…lol
OH! I have been SOO crazy this month that I forgot to start anticipating your SUPER DUPER Halloween posts………..but now that I’ve thought of it – it’s OUT THERE…. And now I’m anticipating your super duper Halloween posts (and hoping like crazy you’ve got pumpkin carving planned for this year!)
Waiting somewhat patiently…..and sending you happy Halloween thoughts!
:o)
That looks amazing, especially the wheat bread with it’s crispy top.
I have yet to find a good sandwich bread I can make at home.
OMGosh!! All that bread looks delicious!
Speaking of “random-things-fans-have-sent-you”… Did you ever receive a butcher block cutting board my sweet hubby made and sent about 3 years ago? He hopes it has seen many knife blades
…
Hey Jorge, loving this site just found out about it from someone at DarkUFO.
I couldnt find a contact section so I’m posting this here, hoping you see this.
I recently purchased your Hurleys season 2 backpack and sent pictures into Dark to post on his site.
Backpack and underwear pictures
http://darkufo.blogspot.com/2010/10/hurleys-backpack-and-underwear.html
That’s where it gets weird, the backpack came with some rope and a pair of underpants. They look like women’s boy shorts and are really small. The rope looks rather dirty like it was used on the show. Was hoping you could possibly shed some light on this LOST mystery for me.
Sorry if this was the wrong place to post this, wasn’t sure where else I could ask you. I figured if anyone might know it would be you. Thanks š
Here’s a cool idea for cleaning up that post-baking floury mess from counter tops, bowls, utensils, etc.:
http://www.boingboing.net/2010/10/15/onion-bag-scrubbing.html
BTW; Fontina makes a great melting cheese, as does smoked provalone.
Trust me on this!
š
Mmmm the jalapeno/olive one!!!
<—drooling
Nice job!!
I’m so hungry now.
Yum! And the weather here has been perfect for dinners of warm soups and bread. My daughter has been experimenting with wonderful soups . . . so now it’s my turn to step up to the plate.
Hola Jorge! I just found your blog. I would like you to see a picture I drew for a funny contest. Yeah, you are in a cereal box ..Hope you like it!,congratulations for your work,and a hug from Spain!
Hummm!!! Seems delicious, I’m hungry! =)
Hugs Jorgeman !!! =D
Wow, he’s STILL baking alright…
Come on, get the pumpkins out!
Hey Jorge!! Are you doing up Halloween like you did before? I love your artistry with pumpkins since I have no imagination whatsoever for that type of thing.
Nothing smells better than bread baking at home! You GO, Jorge!
How did the spelt bread work out? It’s one grain I have never made bread with. Was it hard to work with?
I bought that book on your recommendation when you talked about it on the old blog. Because of that book, I am able to make the BEST bread. Whenever someone asks me about it, I always say, “Oh, Jorge Garcia recommended it” š
Hello Jorge, I admire your bread baking, and love seeing your photos. I now make mostly sourdough breads, as I have cracked the time issue. I mix the ingredients together between 3 and 6pm (depending on if it’s a work day), leave for half an hour, then knead thoroughly. I put the kneaded dough into an oiled bowl and leave covered in a warm place. Before I go to bed (or 4-5 hours later), I form the dough into my two batons, and pop them in the proving baskets. I then let them rise in the fridge overnight. I bake my bread when I get up in the morning. Voila! Fresh sourdough every morning.
the rye looks great, nothing like fresh bread. if you ever have the time check out thepioneerwoman.com she has incredible recipes for breads,cheeses,dips for bread. the rest of the blog is rather girly, but food in universal!
Hola Jorge,
Veo que te va mucho el tema del pan asi que te envio un par de links sobre el pan. Espero que te guste y que puedas aprender algo, a mi me parece muy interesante. Estan en castellano pero creo que no tendras problemas en entenderlo. Un saludo.
http://www.daviddejorge.com/2010/11/24/robinfood-pan-de-masa-madre-natural/
http://www.daviddejorge.com/2010/11/24/robinfood-pan-de-masa-madre-natural/
Are these good for bread beginners, do you think? I can’t tell how much experience you have with bread baking but your loaves look like bread..which is good. I need to think of a Christmas present for myself and I’d love to move into the bread arena from the baked goods sidelines. Starters scare me, though.