Today, I decided to try Txfarmer's straight dough baguette formula on this post http://www.thefreshloaf.com/node/31945/straight-method-baguette-good-starter-baguette-practice
I have recently been seeking out new recipes to try, both for the flavour of new breads and the fun of trying new things. One of my favourite recent bakes is P. Reinhart's Many Seed bread which has become my favourite toast bread:
Ingredients:
weekend baking for friends.
baked a couple of breads for my friends. using Chad's formula for country bread. 500g brown bread flour and 250 gram AP. 150gram wholewheat starter at 75% hydration. 520gram water and 20gram of rum. 150gram raisin soaked in rum. 150gram toasted walnuts. 30gram soaked flaxseeds.
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Today’s Bread [2013.1.27_28]
・100g Levain (Maison Kayser Traditional)
・300g Legendaire (bread flour)
・50g Gristmill (stone-mill 1CW)
・0.8g Saf Instant Dry Yeast
・5g Sea Salt
・222g Water (total 68% hydration dough)
I've been baking a lot of sourdough as of late, and since I'm stubborn I don't ever refrigerate any of the starter and maintain it exclusively on the counter. While this lends to a vigorous starter it also encourages (ok, demands!) frequent baking, or you're going to either end up with the starter that ate your kitchen, or be exceptionally wasteful by refreshing the starter so frequently.This is true in bread baking, of course. We are all more or less methodical, trying to get everything just right. But everything is never just right. Then, something inexplicably wonderful happens and the best bread ever known comes out of your oven. And it’s either because you’re amazingly skillful, or pixies, leprechauns, angels or karma paid a visit. In my case, I would bet it’s pixies.
The same is true in photography (that’s why they’re called “pixels”).
Yesterday was a lucky day both for bread and photography.
This is my first TFL write up.
While I have only made some comments on posts within the last couple of months, I have been stalking the wonderful forums and submissions on this site since I started baking bread regularly, about four years ago. I think a big thank you to the collective of the website is in order, if not something more.
