It looks like many of us here bake Reinhart's bagels (in Bread-Bakers Apprentice). So I am curious to hear further comments. What temperature? cook times? substitutions? Using in what kind of oven?
Here's a nice pair of loaves from Bread Alone. It's made from a 100% rye starter. It includes all the fresh herbs I had in my fridge (tarragon and thyme) and 4 cloves of garlic.
I wanted to make the dough in the evening, shape it, and retard it in the fridge overnight. I got a bit of a late start, and the dough had almost-but-not-quite doubled in its first ferment by 1am. I had to be baking it by 7am, meaning it'd have to be out of the fridge and warming up by about 6am (which is when I got up to heat the oven). So I didn't think it'd have enough time to get a good rise in the fridge.
Hoskey Recipe Wanted
Has anyone taken one of the 5-day workshops at the San Francisco Baking Institute? I was thinking of taking their "Artisan I" class and wasn't sure whether it was worth it. Any advice appreciated (including Bay Area alternatives that may be better).
Recipe from Bread Alone. The recipe calls for dried cherries, but I had craisins on hand.
Yes, the crumb is purple :) That's from the reserved liquid used to soak the fruit. The crust is awesome! I think all of the sugar from the craisin juice caused it to caramelize nicely.
There's 2 cups of craisins/pecans, and just a little over 2 cups of flour. It's basically fruit and nuts loosely bound together with bread :) Kneading was definately interesting. Every addition of fruit and nuts changed the moisture content of the bread. Good practice for getting a "feel" for dough.
Anyway, here's the pix. Enjoy!
Hey all! Some folks were asking me about my shaping and baking techniques, so here they are.
We're making 2 recipes. Sourdough Rye from Bread Alone, and Basic Sourdough Bread from The Bread Baker's Apprentice. The rye is made from my 100% rye starter named Clyde, the other from a white starter named Gertie, which was seeded with a bit of Clyde's leftover.
I've already made the rye dough, and it's gone through its first ferment. My hand is in the picture for scale.