The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Artisan Baking

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mwilson's picture

The Fat Dove

March 27, 2024 - 9:55am -- mwilson

I have baked a few Colombe this week and last. Mostly trying the Massari recipe which I believe to not be correct! The primo has a Cu of 45+ and T-Chambelland says that a Cu of 50 will arrest microbial activity! Most primo Cu values are around 30-35.

The Roadside Pie King's picture

Bread for the month of April. FB Breadworks group.

March 24, 2024 - 4:56pm -- The Roadside Pi...

Good morning consulting Friends (uncompensated) of " The E.V. Sourdough Foundation." Before the foundation embarks on the next big semester learning exercise (laminated dough) A side experiment has been authorized. The iconic Winston knot Bread. My friend, baker extraordinary and curator of the FB Breadworks group, Ralph Nieboer has announced the first ever Bread of the month (April) I need a bit of guidance. A search here yield no results. Google was little help.

The Roadside Pie King's picture

A darker shade of tan

March 22, 2024 - 9:53am -- The Roadside Pi...

Too bad I tried to squeeze them all three on to one baking tray. No worries, these are for me, not for sale.

 Anyway 620 g ea. I am thinking this is a great oven spring!

 For Sundays bake for the kiddos, I am going to split the 1800 g into four. Three is uneven & I feel the slices are too big in two loaves. 

T- 20 min. Until completion.

 

The Roadside Pie King's picture

Preparatory work sourdough bread practical laboratory practice

March 21, 2024 - 6:00pm -- The Roadside Pi...

Preliminary preparation work for week of: 03/25/2024 sourdough bread.

Tonight I will build the dough for what will be my two loaves. Unfed overnight room temperature fermented country bread. 

The mixed high hydration dough is looking good. After three sets of stretches, she will sit out untouched at room temperature until about 5 AM

 

Tomorrow, I will begin the three day process for Princess Rosilie's, and Dean's one loaf each.

Phase 1 day one - build the strong ripe levian.

tinpanalley's picture

Baguette 'tradition' recipe results

March 11, 2024 - 6:58pm -- tinpanalley

Following the Cordon Bleu baking book which is one of the few books which acknowledges ‘la baguette tradition’, a type of baguette introduced to French bakeries in 1993, I also started out by making the particular levain they use as well to make their recipe using all ingredients as per the book.

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