Good morning all !
Good morning all !
I have a starter (45 days old) that is starting to develope some wonderful flavour. Each loaf is more complex and beautiful , HOWEVER...
The sour notes are and have been always far too strong for my (and anyone's) tastes. Is there anyway to melllow it out?
I want to bake artisan bread but put it in bread pans. Is there anything I should know? Like how much to put in each pan?
I ordered this book from the library, and I believe I'm the first person to check out this particular volume. The author, Ken Forkish, had left an unsatisfying career in the Silicon Valley, chucking it all for artisan baking. He opened Ken's Artisan Bakery in Portland, Oregon, in 2001.
I have been using the following recipe to make my baguettes. http://www.kingarthurflour.com/baking/documents/baguette-ciabatta.pdf
The bread always comes out looking ok and tasting ok, but I can not seem to get the wide open big crumb that is normally associated with baguettes.
As a follow up question, in the recipe the water is in ounces....... stupid question: I can just weigh the water like the flour on my scale?
Here are two pics.. sorry, color and focus are a little off.
After over a year in the design and contemplation, I finally bit the bullet and started construction of my WFO. Based on Davenport's designs from TurtleRockHeat, I scaled it to fit my operation. William was busy at the time with larger projects, but gave some insight on my rendition of his work. Working hearth is 46" x 60" with 19" vault. Wall thickness is 9" minimum of Firebrick. I started the project Aug4,2012 and hope to have it baking bread by Thanksgiving.
Baked the Normandy Rye this morning adapted from Nancy Silverton's La Brea Bakery book. I converted to grams and adjusted amounts to match my stye of bread making. I didnt have hard cider so I just used regular apple cider.
Here is my adaptation.
PRE-FERMENT (8-10 hours before)
50g flour, white
50g flour, rye
20g barley malt syrup
1g yeast, instant
700g flour, bread
300g flour, rye