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I started with about 360 grams of 70% starter that had been brewing for a week or so, combined it with a feeding of 360 grams of 70% hydrated flour/water feed, 1% ADY and 2% salt and put it into a well oiled bowl (I used walnut oil for this one) and let it ferment for a little over 24 hours in the fridge.  Transferred it to the oiled counter top (walnut oil again) and did the stretch and fold routine about a dozen times.  Added 10% more flour (now 60% hydration for the final dough) and returned it to the re-oiled bowl for two more hours of fermentation before doing another round of stretch and fold.  Shaped into a very slack loaf on the parchment covered peel and waited another two hours before introducing it to the 425 degree oven for 15 minutes, reduced the heat to 350 and brushed the top with walnut oil and baked another 20 minutes until it was golden brown and internal temp. registered 208 degrees.  Cooled one hour on rack.

Nice tender even crumb, the best "sour" sourdough I've made this year.  Mildly but noticeably sour with a tender crust and a chewy texture.

The walnut oil added a welcome enhancement to the overall flavor but was not at all overpowering (I had expected it might be) so I'll use it again

Does anyone know how to get recent statistics about the consumption of baguettes in France over the last 10 years

or so. I have tried contacting the The Association of Bakers in France in both English and French as well as other sources and never get an answer. There has been deep reduction in comsumption of the baguette and it has had a very negative effect on the bakers who prepare it from scratch ("a La Masion") a classification defined by the French government. I have been wanting to write an article "Save The Baguetts" but can only find old figures. 

Thanks,

Patricia Turo

Seeing as I am currently the proud owner of 17 lbs of spent barely malt, any good recipes out there in which I could use some? 

I am not fortunate enough to have a scale that measures in grams and I can't bring myself to toss my old one "it still works".  I was nosing aroung the web and ran across this site. For any of you who are looking for something like this, it works really well.  And the best part, it explains in a way that even I can unbderstand.  If this has been posted before, I apologize.

 www.artisanbakers.com/percentage.html

Carol

Hi!

Does anyone have experience and/or advice freezing dough after the bulk (primary) fermentation?

My recipes are usually typical French, beginning with a Pate Fermentee or a Poolish and a somewhat slow fermentation process at about 60 degrees.  Getting a truly accented nutty flavor seems to allude me.

Would appreciate any and all suggestions.

Neil (Denver)

Having recently become a little weary of what seems like endless work on my sourdough starter and loaves based on Reinhart's formula in BBA, I decided to explore some of his other breads.  With so many people doing the BBA Challenge I decided to start in the beginning since there is much guidance out there for people who wish to make bread from the early chapters.  It has all been very useful and in particular I'd like to thank the Pinch My Salt blog for putting on the BBA Challenge and inspiring so many people to help each other become better bakers:

http://pinchmysalt.com/the-bba-challenge/bba-breads/

My Anadama loaf, which was a big hit with friends and family.

Anadama crumb.

Delicious sticky Greek Celebration Bread.

.....and crumb.

As always, thanks to everyone at TFL for taking some of the guesswork out of my baking!

Summer

hi i made richard bertinet's basic white dough the other day. as he suggested i weighed everything even the water, to be more accurate. however, i found it difficult to weigh small amounts such as the salt and yeast.

i also found my dough dry compared to his, although i did use his method and recipes and the results were excellent. i made two fougasse and two baguettes.

i was wondering if anyone can lend some advice regarding these?

 thanks heaps.

I was recently given a recipe for WW walnut bread that contains the following instruction: "Cover the bowl with a lid and leave the dough to rise for 3 to 4 hours.  It will rise until it collapses.  At this point you can shape your loaf and bake your bread."  This bread calls for 1 tbsp. active dry yeast and 500g WW flour.  My question is this: Has anyone ever heard of letting dough rise until it deflates itself, and if so, how does this differ from letting it rise until double and then shaping and proofing?  Is it just a slower method since it takes 3 to 4 hours for this to occur whereas doubling with this amount of yeast usually only takes about 1 1/2 to 2 hours?  I can't see the advantage of letting the yeast eat itself out of house and home (or at least until the roof falls down!), but maybe I'm missing something!  Thanks in advance.

Summer

     I'm really want to be able to duplicate the really light and soft dinner rolls served in restaurants (Sante Fe Cattle Co and Ryan's Family Whatever come to mind).  The're very light, very tender, and they almost melt in your mouth.  I'm not sure if it's a technique thing, recipe thing, or combination of the two.  My breads in general are improving but are still chewier than I like all the time.  I generally shoot for 62%-65% hydration...

I made this bread for the 3rd time this past weekend, and it still didn't rise up to fill the pullman pan during the bake. I've tried all sorts of hydration levels, the latest dough was the wettest one, but it didn't make any difference in terms of the height in the bread. I tried to let it proof to 3/4 inch below the pan lid like instructed in the recipe, also tried to let it proof higher and lower before, no difference, the bread just does not get to the top. So my question is: has anyone baked this bread and have it filled the whole pullman pan to the top, WITHOUT adding any extra flour? What's your trick? I held back water during mixing and add as needed, this lst time I added 10 oz of the final 12.8oz water, I don't think the dough can take any more water than that. The first two times I kept the dough drier, no difference. 

Since it's a big batch of dough, KA doesn't do a good job of mixing it. I actually mixed the high gluten flour with some water first to get the gluten started, then added in the rest of the soakers and rye chops. I am obsessed to get it right but running out of ideas!

I used:

13X4X4 pullman pan (the recipe indicated 13X3.75X3.75 pan, but I think they are the same thing? Really don't think that 0.25 would make such a big difference)

Sir Lancelot high gluten flour

my rye starter was active and double every time after I feed it

What gives?