The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hobgoblins and foolish consistencies aside,

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Frequent Flyer's picture
Frequent Flyer

Hobgoblins and foolish consistencies aside,

This little mind seeks consistency of any sort.  Sometimes making artisan breads feels like smooching while standing on a hammock (works sometimes, sometimes it doesn’t).

Take last Saturday, for example.  I made 2 loaves of sourdough and 2 sandwich loaves of 100% whole wheat.  Other than tasting good, they sucked. The artisan loaves had crumbs that were smooth as silk, while the sandwich loaves had crumbs more open than I’ve seen before (and I bake them weekly). 

Seriously, I think my issues are with determining the end of fermentation periods - the whole poke-the-dough thing.  I think it will just take practice.  But, your comments are welcome.

But, yesterday was a winner...for me.  See below.

These are 78% hydrated loaves with 45% KA all-purpose flour, 45% KA bread flour, and 10% stone ground rye.  The sourdough starter was 100% hydrated and its flour was 30% of the total weight of the flour in the bread.  Most of the flour was made into a soaker with 2% salt for 18 hours (but who knows if that was beneficial).

FF

 

jcking's picture
jcking

Hey Bud,

I certainly wouldn't put those nice loaves out for the dogs or birds. If my bread doesn't come out perfect I blame it on the weather, or the moon, or the stock market....

Salt in a soaker is usually 1%, it does help.

"Placing your bread in front of others, is an act of love".

Jim

Frequent Flyer's picture
Frequent Flyer

I'll give the 1% salt a shot. 

Thanks again.

abbygirl's picture
abbygirl

Great looking loaf there....how do you like that garlic oil pictured?

 

Frequent Flyer's picture
Frequent Flyer

Thanks.  My wife is very pleased with herself for finding this flavored olive oil, so keep this confidential....

The oil is good; the garlic taste is very mild.  It's good for dipping with herbs (and a little more garlic).

FF

abbygirl's picture
abbygirl

Not to worry....my lips are sealed ;)

AnnaInMD's picture
AnnaInMD

bet it tasted super good with a bit of that garlic oil !

Frequent Flyer's picture
Frequent Flyer

cut the loaf while still warm and found we were out of butter.  She reached for the garlic oil and I grabbed some herbs.  She was shocked.  What are you doing?! After tasting, she added more herbs and oil. Now she's hooked.

FF