I’ve just found your web site and I’m impressed with it! I’m a long time amateur baker, and have learned a lot by trial and error and reading books on the subject. However, I have been disappointed in most books. They don’t seem to cover things I need to know as well as they might. In the last few days, I have been reading the forums and lessons here, and some of my self taught lessons have been confirmed and I have learned some new things.
The Bread Baker's Apprentice strikes again! First, we have Kaiser rolls. My wife was making sloppy Joes, so we needed something to put it on. Since I don't own a Kaiser cutter, I used the knotted dough method. It worked out really well!
These were unbelievable. Just like a Kaiser should be - thin, crisp crust, almost flaky. Tender inside.
Next came some Vienna bread pistoles. I couldn't resist cutting one open to have a second sloppy Joe :) These had a soft crust and a soft, spongy inside. Delicious!
Maybe few days ago, I saw a post in this forum (but not under "Book") mentioning a book that will be available soon. The book is about the the traditional and new ways of bread baking in France. I think the author's last name starts with "K". I tried to search for it in the forum but couldn't find that post. Does anyone know the book I'm talking about? What's the title of that book?
I bought a Corona Mill and I got it for really cheap, so even if all I can get out of it is cornmeal and peanut butter, I won't be disappointed. However, I was expecting to get at least passable flour if I ran it through a couple times. I am using hard red wheat from my local health food store, and grinding it several times. I end up with meal that has some flour in it, but is mostly sand sized grains of grain ;) I am wary of tightening the coarseness adjustment too much and damaging the burrs. Any advice?
I'd love to use this one for a while before I commit to a more expensive mill, so I'd appreciate help figuring this out. But my next step will be to get a better mill. I am very tempted to get the Family Living mill because I can get the adapter for my Kitchen Aid and can also get the rollers and flakers later. The next option that I like (probably the best) is the Country Living Grain Mill. I like that because it is beatuiful, well respected, and durable. It doesn't adapt to other things as well, but it would certainly turn out the flour I need! I don't think that I would be able to justify any of the models that are more expensive than the Country Living mill, so it won't help to recommend the $3k models :)
My recipe for sourdough wheat bread
4 cups unbleached bread flour
1/2 cup of unbleached full-flavor (dark) whole wheat flour
2 tspns fine sea salt
2 tbspns safflower or other good quality, flavorless oil
4 tbspns good local honey
2 cups wheat sourdough starter
3 - 4 cups icewater
My starter is flour and water only. It doesn't matter if you
use a firm or slack starter. Just make sure it is a good
lively starter that smells good.
In this recipe, I make my dough in a food processor in two batches
because home food processors can't handle the full amount of
dough in one batch. I have tested this with the classic Cuisinart
Just made my first loaves of Struan. The taste is great but it seems the texture is a bit coarse. Does anyone know of any reason that might be? Thanks
Hi Everyone --
im new here - and pleased i just found this forum -- seems pretty active and sophisticated.
i have been trying for the last few weekends to work with slacker and slacker doughs. this was so slack that while i have learned to knead this type (using a technique i learned from Michael Jubinsky), i am still not good enough with the further downstream handling and this did not have as much oven spring as it should have had. i had to be too rough getting it from the couche to the peel and then scoring was way too rough in that my lame kept dragging.
this open irregular crumb is pretty much what i am looking for, but im looking for the rest of it.