The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New from Middle TN

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bakingfarmer's picture
bakingfarmer

New from Middle TN

Hello,  I've baked for several years and recently have been selling assorted breads along with our vegetables at Farmers Market. I'm always looking for something new and a bit different than what a 'home' cook would have. I saw the article in a recent magazine about Peter Reinhardts new books which are now on my wish list and I read about the Cranberry Walnut Celebration that he does and attempted a sourdough version of my own, turned out delicious. The article mentioned that he works with French Breads and while doing a web search found your site. I have spent several hours reading and having several questions answered and some techniques simplified. I'm looking forward to reading more and increasing my knowledge in dealing with 'the dough'.

I have been working with Basic White Sour Dough, use a recipe that has an egg in it makes a soft and tender loaf. I also do a Traditional Sour Dough, that seems to take forever to proof. I would like to find some Focaccia ideas as well as other breads that would interest my customers. This years market season is over so I have until Spring to practice.

I'm also thinking about making my own 'proofer', any suggestions? (ex: a box with a heat sourse, what can I use as a heat sourse?)

Catherine

--pk's picture
--pk

Incandescent Light bulbs make marvelous dissipators of wattage. This combined with a thermo-couple should be able to create a relatively nice warmer. However for a proofer, I would think it also necessary to have some sort of steam injector. Water and light bulbs are bad, however. . . check this out http://www.reptilesupply.com/product.php?products_id=1862 coupled with  http://www.reptilesupply.com/index.php?cPath=30_72 could yield interestng posiblities.

Hope this helps

--pk

Paddyscake's picture
Paddyscake

You've come to the right place to learn all of the aforementioned questions. Just type in your key word in the search box and be prepared to find lots of resources! Proofing boxes, foccacia's, that it's normal for sourdough to proof for a long time and why that is important. You won't be bored here, never a dull moment.

 

Paddyscake's picture
Paddyscake

You've come to the right place to learn all of the aforementioned questions. Just type in your key word in the search box and be prepared to find lots of resources! Proofing boxes, foccacia's, that it's normal for sourdough to proof for a long time and why that is important. You won't be bored here, never a dull moment.