You haven't seen me here for the last 5 month because I don't like baking or bloging anymore, no the opposite is the case. I can't wait till end of October to be back in my own kitchen and have again the time to bake and follow the Fresh Loaf. If you are wondering what I was doing during this time, klick and have a look:
A while ago, I learned how to calibrate my oven. The range goes from +30 to -35. I did this to get better results making pizza.
A couple of days ago it came to my mind that I could also use this to decrease the heat of my oven and use it as a proofer. Look at the different results with my oven as proofing box, at 80F and with some warm water at the bottom!!!!
(Starbucks should not be in that picture, because their croissants are not edible, but I like Chicago .....)
I spent another 10 days at [Professor] Mark's The Back Home Bakery. Other then working hard I had a great time up in the Rockies and enjoyed my time with Mark and his wife Sharon very much. It was great to see how he was able to organize his process to multiply his output and meet the demand of his divers clientele. I was not surprised that we sold out at all three Farmer's Market I participated.
I leave it up to you to decide if I learned something!!
For quite some time now I gave up trying to find the European type flour “Ruchmehl” or “Halbweissmehl” here in the US, even though I still believe that the farmer’s style breads and rustic hard rolls would need this flour.
Two days ago browsing through Costco I found this flour and reading the label I felt this could be it.
Two 10 pound bags for a little bit more than $6 was also a very good price and it is unbleached and not enriched, so let’s give it a try!
Coming home I prepared a preferment and later in the afternoon mixed the dough. No cold retardation for this time because I was too curious to taste the rolls and didn’t want to wait. The result was and tasted awesome!
Heading up north for some turkey and mushroom (morels) hunting. The only thing my family asked before they let me go was: Make sure we have enough bagels and multi-grain rolls! I believe I complied with this weekend's bake:
I always felt uncomfortable with spraying my hot oven and I don't know how many times I burnt myself in pouring water on the hot bottom. Even though it is still working I believe I've done a lot of damage to the oven and this is probably also the source of all the issues I have with it not holding the temperature correctly.
Like others I was pretty amazed with the result!
The oven spring was so strong that I had blow-outs in my baguettes.
I don't think this happened because of poor shaping. (I'm Sinclair trained! The Back Home Bakery) On the other hand it shows nicely how big irregular holes in the crumb are created and that scoring plays a big role.
Of course a very strong sourdough starter is very helpful too!!