Master of my environment
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Now if only the lessons learned will be easily transposed to most any formula. Then all this lab work will be worth the effort.
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Artisan Baking
The real deal.
Planing a new course section. I could use some direction.
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Hello friends.
I am planning a new course section entitled " inclusions all you need to know to get started" Since what I actually know about this topic can fit in a thimble, I could use some help planning the curriculum.
1. Is there a common % of the chosen inclusion that is used?
2. Best time for inclusion addition.
3. Commonly used additions..
4. Any other pertinent information that should be included in the course packet.
Thanks in advance for any suggestions.
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Maurizio's Sourdough Babka
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Welcome to the AZ. East Valley Sourdough Foundation.
AKA: My kitchen... Smile...
Today's hands-on laboratory exercise
Enriched sourdough Bread
Aim:
To gain proficiency in the mixing, fermentation, and shaping of sourdough Babka.
Day #2
Phase 1 - Stretch, fill, roll, and shape.
Phase 2- warm room temperature proof
Phase 3 - Bake
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How to burn French Baguettes
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How can I get the browning of baguettes without the woodbrurning dome oven as does French Baguettes /Richard Bertinet with this oven?
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Today's exercise: Enriched sourdough
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Today's laboratory exercise at the AZ sourdough foundation is Babka
Aim:
To use Maurizio's sourdough babka formula as a vehicle to explore the subtleties of dealing with enriched sweet sourdough.
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Show me some of your creative
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Ways enjoy the fruit of your labor. For me nothing can beat kicking back with a cocktail & Sammy.
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Rubaud method on batches larger than one loaf?
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I've watched several videos about the Rubaud method (e.g. Trevor Wilson's video), and most (all?) of them show someone working with a single-loaf recipe.
People seem to say that this method is easier and more relaxed than other techniques, such as slap and fold. But I've been using the Rubaud method on a 1000g flourweight recipe (yielding two loaves), and I find the opposite. It's quite a workout with anything larger than a single loaf recipe.
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Ciabatta 100% Hydration
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Hi,
if you like high hydration doughs, this recipe might be interessting. I gave the salt-stressed yeast approach a try and shaped the ciabatta with the help of water instead of flour.
If you want to have a closer look, here is the link to our recipe video:
Ciabatta 100% Hydration Recipe Video
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Cutting boule parallel to the ear
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When I score a boule in one slightly curved cut across the center (like many people score a batard), it opens up nicely and produces an ear. Since it started out round, the expansion produces a loaf that's wider than it is long. So it's easier to slice the baked loaf parallel to the ear than across it.
I'm just curious if anyone else has experienced this. Is it unusual to score a boule this way?
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Stretch & folds
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