Artisan Baking
The real deal.
Eureka! Multi grain sourdough nervana achieved
Baguette 'tradition' recipe results
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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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At what temp has the bread cooled down enough?
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Hello bakers,
This is something that's been bugging me recently, you know how sometimes a recipe says to let the loaf cool down for one hour before slicing it? And another recipe will say 2 hrs?
if there is a known temp to check for when getting it out of the oven, (200-204F) to make sure the dough is cooked why can't I find anywhere the same method to use for when the bread has cooled down enough so it's safe to slice it?
if anybody can unveil the mystery for me I'll be grateful, thank you!
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More Batarde Shaping
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A nice detailed video from Ian Lowe on his cinching method for batarde shaping.
https://www.instagram.com/p/C4RlvrMJM-5/
I haven't tried it, but maybe I will! BTW he says the dough had 6.5mins on speed 2, so gluten should be pretty well developed.
Lance
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I am no expert. However, I hear tell.
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It is a well known fact in physical resistance training that varinng the types of stress muscles are exposed to accelerate muscle growth.
For today's laboratory practice exercise, the afternoon session at the
East Valley Sourdough Foundation will switch gears to unfed discard. The previous experiment featured highly ripe starter. This should be interesting.
03/11/2024
Hypothesis
Can an unfed starter be used for a long room temperature overnight bulk ferment?
Aim:
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I can taste the difference, with my eyes. We enterupt this program with a updated announcement.
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Due to a change in my busy schedule (eye roll) EIB style country bread is 24 hrs ahead of schedule.
My personal impressions of Ken Forkish's formula. While some of the procedures seem unnecessary, and some seem strange, I am impressed by the care given to the. Temperatures, timings, and tracking of progress. So far so good. The levien is following the prescribed timings. Final dough autolysis/mix will comence directly.
Hello, good morning, que paso?
We are about two hours away from the final dough mix.
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Evolutions in bread (EIB) seemingly odd (to me) process
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Hello, friends.
I always get excited for setting out to "master" a new formula. Anyway, Forkish's process for cast iron pot baking is odd at best, parts of his process seem unnecessary dangerus. Let's us begin with the odd bit. If I comprehend what I have read he wants us to bake our bread top side down in the pot? Truly odd. The dangerus bit, he demonstrates lifting a loaf and loading it with bare hands. Most in pot bakers use a parchment paper sling. Thoughts?
Photo of today's goodies for attention.
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π prep.
Bottom crust
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