I have been making batards and baguettes for about six months now. I started out using Dan Leader's stiff levain baguettes and then found txfarmer's 36+ hour baguettes. So I currently keep a 70% starter and a 100% starter in my fridge, both to make baguettes that are around 76% hydration dough. I would like to streamline things for 2013.
Oh, please help the wandering baker! How can I bake while I camp?
This is my first post... I'm a writer and traveler living in Hungary, and though I've only been baking for half a year I absolutely adore it - it's my meditation and my refuge and my reward! But here's my problem...
I had my first real success today. I thank this site, obviously, for teaching me baker's percentage and how to use it.
I made a 70% hydration flour/yeast/salt/water bread today. Everything was weighed and I came up with the following:
300g flour (100%)
210g water (70%)
6g active dry yeast (2%)
6g salt (2%)
This gave me a loaf that is 473 grams, or just over a pound, once baked. Perfect for a meal or two of pasta.
My joy had no bounds when I saw my first baked bread! I have this super yeast-phobia and never ever baked one! While random googling, I got to know this amazing site. I went through all of the Basic Lessons and within minutes, I found myself kneading the 'bread dough'. I followed the 'Simple Basic Bread' (Lesson 1) to the T and here it is... MY FIRST BREAD!!
I couldn't stop myself sharing this with you all!! Thanks a ton!! my next venture is to add few more ingredients..:)