The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

JC1957's blog

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JC1957

Got to try out my new toy today.  I've been working on this for a couple of weeks and it worked great.  The proof box is temperature controlled with a Johnson A419 controller set to control a small desk top heater placed in the bottom.  The rolls are a soft dinner roll straight dough that can be used for a variety of products.  I am catering a dinner for 100 tommorrow and made over 12 dozen rolls today.  

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JC1957

Yesterday I was researching various rye bread formulas and techniques trying to come up with something I could make with what I have on hand (dark rye flour and from a sour dough culture). I was thinking of a Jewish or a German Rye. The Bread Baker's Apprentice was a little help but still didn't have a formula to go on. Several years ago a friend (he was the head baker in the first bakery I use to work at) gave me his formulas, study guides and notes from when he attended Dunwoody Institute back in the early 1960's. I pulled those formulas out and found one for a Sponge Dark Sour Rye.  Here are the results.  2 of the 3-1 1/2 # loaves.  Baked 2 tonight and will bake the 3rd in the morning.

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JC1957

Light work week has given me time to bake at home.  First batch was the 1,2,3 formula again and then I did a sour dough baguette batch for today.  Here are the results:

Tuesday:

And then today:

I love the exchange of ideas and formulas on this site.  I'm going to try the cocoa, cranberry walnut sour dough very soon.

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JC1957

Hello All,  I am new to this site and have found it very informative.  I have been away from baking for a little while and returned this week to try the 1,2,3 formula I found here.  The dough ended up a littlte to loose for my liking but tasted great.  The pictures below of those loaves.  The pictures at the bottom are from my 2nd batch baked Saturday morning with a much better shape.

Saturdays Baking:

The one thing I've noticed is that I'm having no problem getting voluteers to take some of this bread off my hands.

Batch 3 is in the fridge now to bake in the morning.

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