Artisan Baking
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baker's percentage and scoring query
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hi this may sound all over the place but only because there is so much on this site thats new to me. especially the technical stuff and the math and science behind it all. i've made many breads over the years but usually by just following some recipe (ignoring the technical parts) or improvising.
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Request for bread recpie that include red wine
Baguette inspired by Jane & Anis
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My First Post
First of all this is the best forum on the net for lovers of bread thank you to you all.
I was struggling with my bread making until I read the blog below and the subsequent discussions.
http://www.thefreshloaf.com/node/8066/great-baguette-quest-n°3-anis-bouabsa
I will keep this short my recipe is now as follows and returns consistent results.
Like Jane I use a firm starter and a small amount of yeast
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Tastes just like bread from the store!
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I've been playing with the pain a l'ancienne recipe. The last batch was the best yet. I used King Arthur unbleached white flour and I did a number of French folds on the dough while it was chilling in the refrigerator. Result was six baguettes with lovely crunchy crust and a tender, flavorful center.
One of my co-workers wanted to try some of the bread, so I brought her a baguette. She had some of it with butter and I asked her if she liked it. "Yes," she said, "it tastes just like bread from the store!"
That bad? Oy :(
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Poolish Question
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I started making a "starter" as King Arthur Flour calls it, seems similar to a poolish. It called for 1 1/4 c. bread flour, 1 tsp. salt, 1/2 tsp. instant yeast, 1/2 c. water. Mix and allow to sit at room temp. for up to 14 hours.
I actually made this 24 hours before I needed to and decided to leave it out for 2 hours then refigerate. It hasn't become bubbly so I assume this won't work. I am going to re-make this now that I am 14 hours from when I need it.
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wonky boules
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Boules seem like the easiest shape to master, but mine always turn out wonky. Sometimes, there's a blowout on the bottom, causing the loaf to be lopsided like a eternally tipped teakettle. Others, an eruption is frozen in time as a billowing mass exploded from a scoring mark. Still others are nearly perfectly round, masquerading as grapefruits trying to escape the bread knife.
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scoring and spreading query
Egg Bagels
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Kind of new at this but I have a good bagel recipe that works great and I want to make egg bagels. How would I adjust recipe and how many eggs should add
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5 Minutes vs Baker's Percentage
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I've been researching this 5 Minute Bread thing and got to wondering how the technique can be as successful as it is advertized to be when it's so dramatically distant from the standard "baker's percentage".
For example, one of the more widely touted recipes calls for 6 cups of flour, 1 Tbsp. yeast, 1 Tbsp. salt and 3 cups of water.
Using the baker's percentage rules, (100/70/2/2) 6 cups of flour would be combined with 2 Tbsp yeast, 2 Tbsp. salt, and 4 cups of water.
What am I missing?
What I was missing was:
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