Blog posts

After my first cheese bread success at work (which in fact needed more cooking, but was a success anyway) I decided to get a chorizo bread now.

In this, my third bread, I made some adjustments:

• Increase the oven temp to 220ºC from 150ºC.
• Make sure I put salt! LOL.
• Experiment with steam to get a crust.
• Add more yeast to get more bubbles inside the bread and increase size.

Receipe:

taking into DA's advise finally been able to bake a loaf with a moist and soft crumb. Adding the soak water of long an and goji berries give this bread a sweetness tang. 

So, after my last try to make bread with an overnight retarded fermentation (which I REALLY want to succeed in because it will intensify the flavors of the bread enormously) I made a new attempt. With the help of dabrownman I discussed my last experiment of making a wheat bread with overnight fermentation. The wheat bread was a great success, taste wise, but I had problem with a very compact crumb.

 Last week, I got a nice private message from a TFL member who had just made and enjoyed the Sourdough Italian Bread about which I blogged back in 2008. That bread was Peter Reinhart's Italian bread from BBA with the biga converted to a biga naturale, AKA firm sourdough starter.

That message reminded me that in 2011 I developed another “Italian Bread” formula that I actually preferred to the 2008 version. Coincidentally, my Italian class classmates have been harassing encouraging me to bring some of my breads to class for them to sample.

This was my first addition experience.  I thought I would take a bit of risk and go for something savory.  I think this was so tasty!  I added 120g of toasted pecans and 105g of the Tillamok Sharp Cheddar.  I used 125G WW and 675g KA AP flour, 360g of my Levain.  The retard was 8 hours.

This is the Arkatena bread from Bread Matters by Andrew Whitley, except with rosemary instead of fennel, more salt, more heat, steam, an autolyse, some stretching and folding, and a shortcut using my own starter to create a chickpea starter.  The chickpea, aka garbanzo, aka gram flour is the unique feature of this bread.

 Last weekend I was lucky enough to journey back to one of my favorite states Vermont and visit King Arthur Flour as well as some other local attractions.  We enjoyed some great meals at the Norwich Inn and Simon Pearce Glass which blows their own glassware. 

Having been inspired by the plentiful and varied apples available during my trip to the apple festival, I decided to make a bread reflecting the season and celebrating this special fruit.

After last Friday’s bake of 2 different breads from on dough we decided to do only one this week.  We upped the whole grains to 38% from 20%  and used 8 different grains in the home milled portion of the flour.

In keeping with out recent process, we sifted out the 25% of hard bits and used that for the first feed of the multigrain levain and the 2nd feeding was the part of the 75% portion.