I found a great pretzel recipe here by Floydm The crumb was crunchy and the real bread was chewy. Again, This is a great pretzel recipe and I recommend every one to try it. Thank you Floydm.

http://www.thefreshloaf.com/recipes/pretzels

I also converted the measurements to grams. Find the conversions below.

      1 tsp Active dry yeast ( 3g)  The yeast ran out, it was actually less 1 tsp.

      1 tbsp malt powder (12 g)

      2-3 cups of King Arthur bread flour (351g = 2cups+25 grams).

      1 tsp salt ( 6g)

      1 cup of warm milk ( one minute in microwave) (240g)

 

Cold baking soda method :http://www.thefreshloaf.com/recipes/pretzels#comment-136086

         Happy baking,       

         Hajime

I love making tarts! It's my new obsession! I've tried a couple recipes, but this French Date and Almond Tart is my absolute favorite... Well after some recipe testing and revisions. In fact, I love it so much that I'm officially naming it my signature pastry.

 

The first time I made it was for a get well dinner for a friend. She just had major surgery and was under some pretty hefty prescription drugs when I delivered her a lasagna, a fresh loaf of pain de champagne, and a tart. She opened the box with the tart and replied, "Oh! Isn't this what they serve to the queen?" I quickly nodded my head and walked her to her chair. Too funny.

 

 

-Colby

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This recipe is from "Advanced Bread and Pastry". Using white and whole wheat flour, wheat germ, and cracked wheat (aka. bulgur, my new favorite bread ingredient), the bread is super fragrant and packful of flavors. I wanted to convert the formula to use sourdough, but was busy preparing for and running a half marathon last weekend, so stuck to the poolish version in the book.

 

In my last post, I tried some interesting shapes for baguette, this time, I tried another shaping method from the same site, you can find the video here.

 

Pain Meunier (adapted from "AB&P")

note: makes 2 lb loaves

-- poolish

bread flour, 241g

water, 156g

salt, 3.5g

yeast, 1/4tsp

1. mix and leave at room temp for one hour, put in fridge overnight

-- soaker

cracked wheat (bulgur), 57g

water, 57g

2. soak for at least 2 hours, I did overnight

-- final dough

bread flour, 202g

ww flour,21g

wheat germ, 11g

water, 153g

salt, 3.5g

all poolish

all soaker

3. mix together everything but soaker, autolyse for 30min, mix at low speed for 1 min, midium speed for 3min. Add soaker, mix at low speed until blended in.

4. bulk rise for 1.5hours (25C) until double, S&F at 40min.

5. divide into two parts, preshape into oval, rest for 20min, shape according to instruction here

6. proof seam down on parchment paper for 50min (25C)

7. flip the bread so it's seam side up, and bake @ 450F for 40min, with steam for the first 15min.

 

Really like how the shape turned out

 

Thought all the rolling and twisting would affect the crumb, but what a pleasant surprise, full of holes and very open for a 66% hydration dough (not counting water in the soaker).

 

Flavor is out of this world, I REALLY like the combo of ww and cracked wheat. For my sandwich loaf, I soaked crack wheat in hot water(about 2 hours), this time in cold water (overnight), I can't really tell the difference. Both method soften the grain without turning them into mush.

 

Plan to make this one again very soon, probably a sourdough version. Oh yeah, the half marathon went well too. I finished in 1:45, crossing the finish line with my running partner, very good race.

 

Submitting to Yeastspotting.

From the last bake, all dressed up and ready to be consumed:

This wasn't my first Pain Au levain, but surely the best of the bunch. I have baked Vermont Sourdough with increased wholewheat, and Pain Au levain with Mixed Sourdough starters...Those were not successful as i was struggling with ways to please my starter.. But i loved this one! No wonder why so many TFL members bake it frequently.

I increased hydration to 75%. I did not retard the dough, it has a lovely faint sourness. I forgot to autolyze too. I stratched and Folded in the bowl 5 times during bulk fermentation (2.5 hours). Final fermentation was almost 4 hours! This is what happens when your flour is not malted from factory.

The Doughs spread flat in the oven.. but with the help of a 500F stone and plenty of steam, they balooned and came to life..

This is by far the best sourdough i have ever had to date. Crackly crust, soft chewy crumb, and an intoxicating aroma..!!

Khalid