The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Connie.'s blog

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..... Those beautiful baguettes I tried this time, are baked by TX Farmer: " She puts everything she knows in this bread". 
Today is a day for challenge. Today is the day I start and tomorrow we’ll see. The whole process looks more about waiting and gentle handling than about kneading, feeling, seeing, smelling, you know the 'normal' process. It all starts with combining flour and water and a fridge. The next day it's about adding mature starter and salt, combining them by hand, waiting and a fridge. The day after it looks like a normal day for a baguette. Dividing, resting, very gently shaping, resting, pre-heating, steaming and baking. And then it’s time to see, smell and taste.My conclusion: it’s a great baguette; it’s full of flavor and holes. It’s a great baguette if you know how to handle 70% wet dough. I’ve baked it twice since and it’s very high on my list of delicious breads. My next challenge is to bake it again with a better appearance. 

 Thanks TX Farmer for sharing your knowledge on this delicious baguette.

 the recipe is at My Discovery of Bread

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   Here's my first loaf to place on The Fresh Loaf, hope you enjoy it!                        
Today I’m baking with Flax seeds. I like the nutty taste of these tiny brown seeds and if only part is true about the benefits, Flax seeds are also amazingly healthy.I changed 6 things with this recipe:

  1. I used 100 grams more water because I soaked the flax seeds in boiling water and when cooled enough added the water too.
  2. I used rye flour and added whole wheat bran, instead of only rye flour.
  3. An autolyse of more than 3 hours in stead of the required 1 hour.
  4. After bulk fermentation I gently formed a kind of batard with the help of flour and dough cutter without pre-shape placed it directly in the floured banneton.
  5. I placed a wet towel (instead of a plastic bag) on top of the banneton and let the dough proof.
  6. I baked the loaf at approx. 230°C. My oven only heats from the bottom and to get a brown color on the bread it needs more heat. And it’s very difficult to adjust the temperature without a proper thermometer.
I will bake it this way again because the result is GREAT. The crumb is very soft and it smells nutty and is slightly sour, with a crusty crust.You find the recipe here 
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