Semolina loaf and various bakes
I made zolablue's (Dan Leader's) semolina sandwich loaf. It definitely had some rising power!
Proofing for only 30 minutes
Baking in the oven
Monster loaf
Crumb shot (sadly with a huge air pocket)
I also baked rye bread using Michael Ruhlman's recipe .
And I'm always practicing my croissants. I was quite pleased with the honeycomb structure in these chocolate ones.
Starter update:
My starter is now 15 days old. Around day 11, it started smelling like acetone. I've spent the past 4 days trying to get rid of the acetone smell. With all the great advice in various past TFL posts, I was able to remedy the situation. And if all goes well for another couple days, I can move it from the kitchen countertop (with daily feedings) to the refrigerator (for less frequent feedings).
Comments
I LOVE your croissants ! What are you using for a recipe/formula ? It has been decades since I made them and seeing your gorgeous honeycomb has made me want to revisit them. Funny about the air pocket :) c
trailrunner - I agree. That air pocket was really something! I've been using the croissant with poolish formula from ABAP by Michael Suas.
As with most of mine it rests on the shelf :) I really would like to get back to pastries but of course one has to eat them !! There is the rub. I looked at the thread for the semolina bread and read all the comments. Some folks had trouble with the fineness or lack there of in the semolina/durum flours.Some said the formula was very wet. What brand semolina did you use ? I have durum flour , same brand as Ian uses and it is really coarse. My semolina from Bob's Red Mill is much finer. c
I read the whole thread too. I used Bob's Red Mill durum / semolina. It's fine but not as fine as AP flour.
The problem with baking so much pastry is that I'm always looking for people to take what I bake. It wasn't a problem when I was working. But now that I'm on sabbatical I have to make deliveries to family and friends. Thankfully my husband can bring them to his office.