I regularly make bread by using a 66% hydration sourdough starter and a fairly stiff cold-autolyse soaker of all the rest of the flours I'll be using, so all the flour is somewhat hydrated for at least 8-12 hours.
Anything too geeky to post about elsewhere.
I've been making baguettes the last few weeks, it is rather addicting.
Here is an image from the latest batch: https://i.imgur.com/Ep7YjWt.jpg
I used the poolish baguette recipe I found on this site: http://www.thefreshloaf.com/handbook/poolish-baguettes though for some reason i increased the hydration to 70%. I also added some diastatic malt powder.
Some things I'd like to improve on:
I've been baking for a few years and have my sourdough artisan boule type bread down fairly well (at least most of the time). I'm looking to explore other areas with bread and other baked goods, and looking for a structured online baking course. I know there are a ton of sporadic youtube videos that show one thing at a time, but I'm more interested in a class similar to what I would get at a culinary institute that would go step by step through the baking world.
I'm happy to pay for it, not looking for a free thing. Any suggestions? Thanks!!
I am after improving crumb structure of my Panettone.
Things I know are , Autolyse improves crumb structure, slow mixing reduces oxidization and promotes slow dough development followed by S&Fs. Strong Flour has more elasticity , and hydration helps extensibility.
I have first experimented with increasing the hydration all the way to 100%
Here I am counting yolks to be %50 water.
At %100 dough was incredibly tender. Like when cut in half it collapsed on itself, SUPER feathery.
I am making a new panettone this year for christmas, and am wondering if I should amend the formula with lecithin to make it resist staling a little longer. My old formula (Berenbaum's) did this, and I'm not quite sure if I should give it a try with Suas's.
On the up side, the Suas panettone is based on a natural starter, and the acid should help it remain stable for longer. But... this one also has less butter and egg yolk.
Any thoughts or suggestions?
How do I upload an Excel file to forum? Can we use attachments on the forum?
I am working on a spreadsheet to calculate percentages and dough weights.
How can I make it available for others on a particular post to download?
So woodfired brick and earth ovens are beautiful, and have more "soul" and romanticism than the modern counterparts. That being said has anyone made an electric/gas oven w/ steam injection. I would like to have my own bakery one day. Just curious...
To ramble I imagine some sort of metal frame has to be made and lots of stuff soldered and bolted together not to mention heating elements, electronic controls, steam... yup. 4 decks would be ideal. and even some way to turn the oven on to preheat it via the internet...
This really interested me... I took a time-lapse video of the ten hour period after a [1:1:1] refreshment of my 2 week-old wheat starter (3:1 white/wholemeal),
The first phase was as expected: a near-exponential growth in volume that peaked out after 3hrs (at 22 deg C) and then 'held' for 20-30 mins.
Hello folks. The past 2 months have been a whirlwind of activity in my kitchen, to the point where I've started supplying a small new local cafe with sourdough breadbowls and some loaves, and have started selling in small quantities through my step-nephew (a cheesemaker) at a local farmer's market.
This weekend I was experimenting with colored sourdough. I incorporated spinach to one of my most tested recipes to as the source of pigments. For this loaf I used the spinach raw but quickly discovered (both by experiencing it and later by doing some research) that it was not such a great idea. Spinach, as many other vegetables tend to oxidize rather quickly when they are cut and exposed to air. This is oxidation is caused by enzymes naturally present in plant matter.