Differences of opinion on this 4-day beer bread with a somewhat burnt crust. I love it. Somehow right that I should make this one as the final bread before Passover, as both leavening and beer are forbidden during the holiday. Also a cosmic synchronicity with reading about both bread and beer in Cooked (Michael Pollan's book) during the four days of developing the dough.
I am in the process of finishing an ebook on how to teach your own earth oven workshop. I am starting this thread to find out if anyone knows of any similar publication and to find out if there is interest in it. The book covers everything from: host agreement and consultation, materials and tools, teaching the course, baking procedures, and building your own tools. I am interested to hear from both people who have taught classes and people who want to teach.
Thanks for your feedback! Simha Bode
No more dutch oven disasters, and a four-day, 40 percent whole wheat, bread that came out with great taste and an amazing crust. I feel a need to break the white flour addiction, but that will be after Passover. So much on the post-Passover, bread to-do list. Now, today, after work, should forget about dough and actually become one with my spring cleaning.
So I love Hamelman's Seeded sourdough which has a cold soaker of flax (overnighted) and toasted sunflower and sesame seeds. His 5-grain levain has a warm/hot soaker of flax, sunflower, cracked rye and oats.
I'm not crazy about oatmeal in bread and want to use his seeded sourdough PLUS adding the cracked rye. Since the hot soaker he uses for the 5-G combines all the seeds/oats, I cannot extrapolate out how much water to use for the rye amount.
Anyone have any suggestions? 3:1? 2:1? I will overnight it w the flax.
Thanks in advance
Gurus, I have been happily baking a variety of breads recently. My latest was 1,2,3... and it turned out beautifully. But it seems to me that with such a large %age of levain in the final dough, that the hydration should include the water in the levain, as should the total flour include the flour in the levain. Is that wrong?
Thanks in advance.
Hi all. Bought a lovely bag of malted flour (http://bakerybits.co.uk/redbournbury-organic-malted-wholegrain-flour.html) at the weekend and wondered if anyone has tried to make a Tartine or Forkish-style sourdough with a similar type of flour.
Is it worth having a go? I'm not sure about the protein level of the flour and am slightly worried I'll get my hydration levels completely wrong...
I haven't been to Paris since 2001, well before I developed a passion for all things bread. So, I'm looking for suggestions on which bakeries I absolutely must visit. I'm there for 4 nights.
Bring it on!
PS. Suggestions for same in Belgium are also very much welcomed.
Gurus, I am baking for a relative who has inflammatory bowel disease and for now requires a restricted diet, so bread has to be mostly white. I am planning to make the 1:2:3 with 95% KA AP and 5% rye. I've read the archives about the 1:2:3. What I need to know is if I can / should retard at the bulk or the final rise. David Synder made a comment I cannot now find about some breads being better retarded in the bulk and others in the final, but I cannot recall which.
Any tips, advice would be most appreciated.
Thank you in advance
Just seeing if anyone has any tips on the best way to laminate %100 sourdough dough to make croissants?