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Made a couple small loaves with fresh Oregano and one Za for lunch. I also included some dinner shots for fun.

Lunch.......

Dinner.....

Cheers,

Wingnut

We broke bread and the rules last night. I know we were meant to let this kind of bread rest for 12-24 hrs before cutting, but we wanted something to go with the soup and it was just sitting there on the cutting board, calling to us. So this is one of those times when I didn't get a chance to take a picture before quite a bit of the loaf was devoured. The slightly sweet, wheaty taste of the Great River Milling "bread" flour(really closer to a high extraction type of flour, the germ is retained and 80%of the bran sifted out) goes well with the bittersweet flavor of the green tea powder. I've tried baking with it before and the flavor didn't really come through, so this time I upped the amount to a full tablespoon and got just what I was looking for. Next time I think I would increase the amount of levain I use to decrease rising time a bit. As it was this was about 6 hours from mixing to start of the bake.

I am fairly new to bread making. I started six months ago because shop bought bread makes me ill and now I've ended up selling bread to a local cafe for breakfast and to go with their soups. I particularly like sourdough and banana and walnut has gone down a treat. I love making up new flavour combinations and generally having fun with dough. I'm also addicted to pizza and creating the ultimate thin and crispy pizza dough.

since the Hokkaido milk loaf is such a hot topic thought i share my version. baked this for a friend who requested for a soft sourdough bread. of course with the help of txfarmer formula and clear instruction! 

handmade.. had good workout on the intensive kneading part to stage 3!! 

had a slice, amazingly soft, fragrant and yum :)

note: not very good at rolling the dough yet!

evon

Ok, I bought I starter..got it going..no problem after three days...the whole things went flat and running and full of watery stuff on the surface, smells like cheese, (which I think isn't good), can I rescue it?

I think it may have been too hot in the hotwater cupboard, and maybe I should have put it somewhere else?  

Quelle Disaste!

Naomi

Things are finally starting to settle down a bit.  I baked today the first time since kicking off the site move, another batch of the Hokkaido Milk Bread with Tangzhong.

20130422milkbread2.jpg

Man is it good and easy to make.  The only difficulty is it is so sticky that I spend half the mixing time scraping the dough off the hook and back into the bowl.  This is the first bread in a long time that has me seriously contemplating a mixer upgrade at some point. 

I'm continuing to fix things and chip away at the wishlist, as well as just generally be active on the site and "eat my own dogfood."  Now that we're geting settled into this new environment, it is much easier for me to make changes. Well... not all changes, but many things that I didn't have easy access to I do now.  So things should keep getting better.

FYI for tracker junkies: you may have seen (or will see soon) a bunch of updates to old content.  That was me. First I was editing them by just switching input format because I was trying to fix the issue with some posts blanking out, which I have now fixed.  I'm now editing some older posts to attach one of the images already in the post to the new "Image" field at the top.  Having that image lets me do all kinds of cool tricks like auto-generate thumbnail images for posts in search results or in list, which I'll start to do once more posts have images attached like that.  I am not editing folks's content in any way.

-Floyd

http://szanter.blogspot.hu/2012/06/sargarepa-diszitessel.html

There has been lots of discussion here and elsewhere (notably Ken Forkish in FWSY and Ian in his Ars Pistorica blog) on the benefits of long autolyse.  I thought I would do a side by side comparison to see what the difference in taste is, since, after all, that's the main reason we all bake so much.  Just for fun, I also wanted to try a more complex levain.  I have been using a simple straight wheat levain that I maintain at around 100% hydration.  After reading posts by Tom (Toad.de.b) and MC (Farine) on the mixed flour blend used by Gérard Rubaud, it seemed this would be a place to start in order to get a better flavor.  I adjusted the levain flour blend to the same as in the final dough. For the autolyse, I used only the wheat flours (AP, bread and whole wheat), mixing in the rye and spelt together with the levain because I am not sure if the additional enzymatic activity would make the dough too slack (aha, another experiment!).

The loaves baked very much like other levain loaves that i have made with similar hydrations (about 72-73%) with nice blooms and singing crusts. 

The comparison loaves were made with the same formula except for using a 30 min. autolyse instead of the overnight refrigerated autolyse, and I did deviate slightly by shaping them into 500g loaves instead of the 1000g ones above.

The flavor was definitely more intense on the loaves that were autolysed for around 16 hours.  Compared to breads I made in the past using a straight wheat levain with the same flour blend, the flavors were  more nutty and wheaty.  Also, the texture was much more creamy on the longer autolysed loaves and the crumb highly gelatinized (the photo doesn't do it justice). 

This is all consistent with what others have been saying.  I've been just a little slow on the uptake here.

The formula, which is scaled to two 1000g loaves after baking, is below:

I'm very happy with these loaves, and I plan to try them again upping the hydration to around 78%.  The other questions that still need to be answered are whether long autolyse with rye and spelt negatively affect the dough, and what is the difference between the refrigerated and room temperature autolyse used as an enzymatic preferment.

-Brad

 [Edit: Replace formula panel because some lines in Method were incomplete.]

http://szanter.blogspot.hu/search?q=Tuti+j%C3%B3+keny%C3%A9r