The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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beeman1's picture

Soaker's

September 23, 2008 - 6:57pm -- beeman1

I am trying several WW breads from Reinharts Whole Grain Breads. For some reason my soakers seem to want to ferment within 6 hours. Maybee because I am grinding my own flour. Doe's anyone think this is harmfull? 

bakerwendy's picture

Buy Fresh Buy Local

September 23, 2008 - 5:04pm -- bakerwendy

Today the restaurant I work for hosted a buy fresh, buy local dinner. I baked some local sourdough for the event and also made some peach/honey ice cream. I baked nine loaves, more than I have ever made before. I used Vermont Sourdough Bread with Whole Wheat from Hamelman's Bread book. Here are a few pictures. I didn't get any of the crumb but it was pretty open. 

cooling

apprentice's picture
apprentice

I love this bread! I love it for a lot of reasons, not least of which that it's easy and delicious. I also feel as if I'm reclaiming a bit of our bread heritage, when I make this loaf. Barley has a long and wonderful history. Now it is almost exclusively used in brewing – understandable on account of its very low gluten content. But a pity from the nutritional point of view!

I've made it three times, and I'm not quite there yet. But I'm well within sight of the changes that will make it work for me. So here's the story to date:

#1 Bake: The dough, silky soft and extensible. Not much elasticity:

 

 

 

 

 

 

 

 

 

 

 

 

Bulk ferment was good, but not much oomph left for the proof.

Shaped as pain-fesses, about as ready as it would ever get.

 

 

 

 

 

 

 

 

 

 

 

 

Beautiful crumb, lovely taste:

 

 

 

 

 

 

 

 

 

 

 

 

But short!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Got a little more height after experimenting. That's Bake #2 on the right:

 

 

 

 

 

 

 

 

 

 

 

 

The trick seems to be substituting some bread flour for a portion of the whole wheat. I also threw in a pinch of gluten. Am happy to share the percentages of barley, ww and bread flour that seem to work best for me. But it will have to wait until I return from a short holiday.

Meanwhile, if anyone else wants to play with this, go check out the thread on Mini O's Oat & Barley Loaf. PMcCool posted Jaine's recipe there about half-way down. It's dated Aug. 23/06. (Sorry, the taxi's due, or I'd go get the link to post it here for you.)

Happy Baking!

Carol

pigreyhound's picture

How to manage a wet, amorphous blob of pizza dough

September 23, 2008 - 2:10pm -- pigreyhound

So I made my first sourdough pizza recipe tonight and had some struggles with managing the dough. I ended up having to form the dough three times since I couldn't seem to get it from the counter to the peel without losing control of it. It was still rather wet as I gently pressed it out so perhaps it was just too wet to begin with. I kept putting flour all over the counter and my hands and the dough...but it still would stick somewhere when I tried to move it.

Loafer's picture

Silestone for bread counter?

September 23, 2008 - 9:12am -- Loafer

Does anyone else out there have Silestone counters that you use when prepping your bread?  Have you encountered any issues cleaning the counter? Or issues with any kind of scratching or marring from you dough blade or other tools?  The company says that the counters are entirely food safe, and I suppose I believe that, but I'd also like to be sure I won't damage the counters before kneading a huge batch of bread, or rolling out some pie dough directly on the countertop.

-Toby

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