The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
  • Pin It
Janedo's picture

New... from France

March 16, 2008 - 2:43am -- Janedo

Hi, I'm Jane and I'm a North American living in France (15 yrs). I'm an at home mom of 5 kids and we live in the Pyrénées in the South of France. I have been making bread every day for the last year and a half. I really enjoy sourdough and everything that can be done with it. I have a blog which specialises in it. (I'll give the address if anyone's interested!)

PaddyL's picture

My starter has had to be thrown out!

March 15, 2008 - 8:46pm -- PaddyL

Two days in a row, when we were out of spring water, I refreshed my starter with tap water that had been left standing overnight.  Yesterday, we were told to boil our water for twenty minutes before drinking it, so I wouldn't dare use my starter now.  E-coli was mentioned as a possibility in the water and I have no desire to poison anyone with my bread.  Onwards and upwards, I will start all over again once the boil water advisory has been lifted and we no longer have to use bottled water for everything.

richawatt's picture

my baguette :)

March 15, 2008 - 12:24pm -- richawatt

here are some pics of my baguette, its about my 20th attempt and I think I am starting to get it, a little at least.  I've had baguette in Paris and Cannes before, so I know what I am reaching for.  I cant seem to get the holes really big though, I dont know if Im rushing the proof or de gassing too much during forming.  Tell me what you think.  I used a Pate Fermente for this.  



proth5's picture

As promised I did a test loaf with my home milled high extraction flour.  I used .01% of diastatic malt by weight of the flour and baked using my standard "test loaf" formula.  Once again, I went by the numbers - strokes, folds, dough temperature, and fermentation times as for my other loaves.

The results of the .01% malt are posted here:

For comparison a non-malted loaf is posted here:

My observation is that except for some minor variations in shaping and slashing, the loaves were pretty much the same.  If anything, I would say that the malted loaf rose a bit more and was a bit more lively during shaping, but that might be my imagination.  I didn't notice any significant gumminess in the crumb - again, I didn't notice much difference at all.  .01% is a very small amount of malt and perhaps I will run a second test with a higher percent in the future.

But for now, I just don't think I need to malt the home milled.  It may be that there is a balance within the parts of the grain that are used that tends to compensate for the relatively high Falling Number or just...well, I don't know anymore.  Any comments that can shed light on this would be much appreciated.

My next test bake will be home milled that has been aged for 2 months - which is the recommended aging for whole wheat type flours.  We'll see if my patience pays off.

Happy Baking!


Subscribe to The Fresh Loaf RSS