The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Today's bake

trailrunner's picture
trailrunner

Today's bake

I have liked the Blog entries so much that I decided to try it myself. I made the Ciabatta from Jason's formula posted here on TFL. I followed the semolina formula. It turned out wonderfully. I have never made Ciabatta before so I am really pleased. It sure is light and disappears with great ease.

Photobucket Photobucket I also made Proth5's baguettes. WOW...they are fabulous ! I tripled the formula and got 7 loaves at 8.75 oz each. I baked the 1st three a few minutes longer 22 min and the rest at the 18 min mark. They taste so good. My starter is very active and I had the full bulk rise in 3 hrs. Photobucket Photobucket Last I took my Heidelberg Rye recipe that I have been making for decades and converted it to wild yeast starter instead of ADY. I first got the recipe from the back of a Fleishman Yeast packet. It is a rich chocolate and molasses bread. We always love it and are having it tonight with potato cheese soup. This was a complete success. I had no problem making a pre ferment yesterday from some of the flour and water and my starter. I subtracted the weight of the total starter from the final weight of water and flour and it was perfect. I am cont. to convert more and more of my old recipes. It is certainly worth it . I love the hint of sour and the rich texture of the bread. Photobucket Photobucket

Comments

SylviaH's picture
SylviaH

Hi TRunner, You have been busy in the kitchen making some lovely loaves of bread!  Your Heidelberg rye sounds wonderful...  I like the easy way you converted your recipes!  I made a Bohemian Black bread with similar ingredients...I really enjoy those kind of ingredients..the flavors are wonderful.  I think you will like saving your bakes in your blog for later reference..plus you get to watch you bakes grow : )

Sylvia

dmsnyder's picture
dmsnyder

Beautiful breads, too.

David

mountaindog's picture
mountaindog

Good job, Trailrunner! As Sylvia says, these baker's blogs are a great way to document what you are learning along the way. When I look back at some of my early bricks of over 2 years ago in my blog, I realize how much I have learned from this great forum since that time. Your baguette crumb looks first rate to me, your starter is obviously very happy.

Just curious, too, do you have soapstone counters? I really like the color.

Debra Wink's picture
Debra Wink

Welcome to the Blogs :-)  You baked all this today? Wow!

trailrunner's picture
trailrunner

Yes Debra...I do a bunch in one day and freeze and give away ! I have the Cherry Pecan au levain retarding for tomorrow.

Mountain dog, thank you . I have a huge photo set up on Photobucket. It contains pics of meals etc as well as breads. I'll link to the site if you are interested. There are pics of the kitchen too. I do have soapstone in the baking area. Teak in the rest and butcherblock on the island. eclectic blend !

http://s63.photobucket.com/albums/h126/41455/food%20pictures/

Thank you David, I appreciate the suggestion to Blog :)

Sylvia I haven't tried Black bread. There are so many loaves and so little time. I find the conversion of yeasted to starter to be easy now. I just weigh the total amount of flour for the bread and take 25% of that as the amount of the starter needed. Then 1/2 of that is reduced form the total  water and 1/2 of that is reduced from the total  flour.  I am using recipes that are in cups so it is all estimated anyway but it is easy to add a few grams of flour or water as I am mixing. I then set all of the ingred. aside and remove some of it for a preferment. Doesn't matter how much since I have the rest set aside in covered bowls for the next day. Hope this makes sense. I bake from the "seat of my pants " I guess ! Caroline