“Take flower & sugar & nutmeg & cloves & mace & sweet butter & sack & a little ale barm, beat your spice & put in your butter & your sack, cold, then work it well all together & make it in little cakes & so bake them, if you will you may put in some saffron into them or fruit.”
Whole lotta love bread. While listening to Led Zeppelin. Mostly whole rye.
First, a huge thank you to this community and all the useful knowledge being shared here. I've been baking sourdough since March or April of this year, and have come a long way from the dense, flat, disaster loaves of the early days.
Recently I've been baking a loaf similar to the ones pictured, with the same proofing times. The specs, roughly, are:
30-35% Fresh Milled Turkey Red Wheat
70-65% AP or Bread Flour, depending on what I have on hand
20% Starter (50/50 WW/AP @ 80% Hydration)
I'm relatively new to baking artisan breads. I've worked my way through FWSY and the bug has bit hard. I'd really like to make nice baguette at home, though from what I'm reading heat+steam are always key. That can be hard on a home kitchen cook such as myself that does not have access to a steam injection oven.
Rather than measuring exact to the gram.
Do any or you mix by feeling the water or flour content i seem to be going in that direction also understanding how important to follow trusted recipes
Some flours have different hydration rates etc getting the.feel when its right.For me the results are better
Just wondering out loud
Hi all. I'm a very new bread baker, and have been trying to get the hang of it with the Workhorse Loaf recipe on Serious Eats:
I’ve been baking the Tartine country loaf for a few months now, and my bakes have taken a sudden turn for the worse. I was certain I had mastered the recipe after a few glorious bakes. But suddenly I keep churning out flat, dense loaves like the one in the photo. It’s incredibly frustrating.
I follow the recipe as instructed on the following schedule:
Friday night: build levain with 1 tablespoon mature starter, 200 grams 50/50 wheat white and 200 grams water.