Submitted by rubato456 on October 5, 2008 - 1:49pm

reinhart 100 ww boule


i did my first recipe from peter reinharts whole grain bread book and i'm very pleased with it. this is the most oven spring i've gotten on a free form bread to date.  i am not allowing anyone to cut into it until completely cool....this could take a while.

 

Submitted by Fenrir on December 18, 2007 - 10:13pm

Back to baking

Well, after a bit of a break from baking I'm trying to get the hang of it all over again. I had a few loaves I wasn't happy with so I went back to the first recipes I used, namely the 1984 version of Laurel's. I came up with these, they're the best ones I've made, so obviously I could use some tips! I pretty much make only WW bread, this time with KA.

 

Submitted by KipperCat on November 23, 2007 - 11:17pm

100% WW dinner rolls


The 2nd time's a charm!

 

Partially Proofed Rolls - they started out 1/2 inch apart.

 

A few extras. These are baked in a 6 1/2" x 10 1/4" sheet.

 

Interior Crumb

Submitted by ron45 on November 20, 2007 - 3:54pm

WW flour, free form loaves, not much rise. Suggestions please

I generally follow guide lines from Laurel's Kitchen Bread Book and Tassahara. I make the sponge ala Tassahara, and shape according to Laurel's desem instructions.

Submitted by KipperCat on October 2, 2007 - 10:35am

NYT/Lahey no-knead sourdough question


When you make this, how much starter do you use, at what hydration? How vigorous is your starter? The first time I tried this, I used way too much starter, I think 80 grams.   In the morning my dough had obviously risen and tanked.  Last night I used 6 grams of 60% hydration starter.  AFter 13 hours it had done very little. Since I don't want to go another day without bread, I just added a bunch more starter and will watch it like a hawk.  At 180 grams I probably used too much!