I am definitely out of practice shaping baguettes. Looking at my index I see it has been almost exactly 6 months, much too long. Based on the three baguettes I baked you can see the improvement with the shaping from the first to the third. Another variable is that I couldn’t find my preferred flour that I have been using for baguettes so had to use a flour I haven’t used for baguettes before.
We’re back home and as usual out of bread. I found some Einkorn flour so decided to use it in this loaf. No bread flour or VWG will be used for this loaf. As I have recently started to use a stiffer tangzhong and have increased the percentage up to 20% I haven found that I don’t need to use any VWG at all and can still get a great rise for this style of bread. So this loaf is 100% whole grain, 20% of that whole einkorn. I also like the flavour that einkorn gives to bread, but it is definitely hard to come by around here.
For our final dinner party we are hosting down here in Florida I wanted to make pulled pork sandwiches so I needed to have a large enough bun that while soft would hold up to the sauce, pulled pork and roasted pineapple. So I decided that increasing the whole wheat would make the bun a bit firmer while the addition of the sweet potato would enhance the flavour. I unfortunately didn’t get photos of the sandwiches, however, I do have some pulled pork and buns leftover so I’ll try to remember to take some photos of the assembled sandwiches.
OK last dinner party of the Fort Lauderdale season for us as hosts. One last pie that I’m making here in Fort Lauderdale until next visit whenever that is. I loved the simplicity of the lime coconut pie but wanted to make it with the Ritz Cracker crust for a bit of saltiness to contrast the lime coconut flavor. Also with the Ritz Cracker crust instead of the graham cracker crust I can control the amount of sugar and reduce it which is better in my mind. I do find the graham crackers down here are very sweet so the crust turns out too sweet for me.
A close friend is having a dinner party today down here in Fort Lauderdale so I offered to bring rolls. I’m almost out of bread flour to in order to ensure that I have enough for one last bake I’ve been adding some whole wheat to my bakes, even for company. I switched Alan’s starter to whole wheat and it seems fine with it. Instead of a bread flour tangzhong I used whole wheat. Another change I made is that I added the butter to the tangzhong while cooking it.
Did you know that the price of pecans is much less here in the south compared with in Canada? So I decided I’d try making pecan sticky buns that I’ve seen but never eaten. To bring a bit of Canada to them I’ve added maple syrup to the topping. The rest of the bun is pretty standard cinnamon rolls. I’ve used my usual stiff sweet levain to keep the sourness in check. I’m still fully hand developing the dough so decided to try an experiment.
I’ve always loved the appearance of a fougasse but had never baked one. Since Mr. And Mrs. Alfanso are going to be our guests tonight and I know how Alan loves crust, I decided it was time to bake a fougasse. We love Kalamata olives so decided that my fougasse would have chopped Kalamata olives and oregano in it. I found this recipe in Maurizio Leo’s new book The Perfect Loaf and got it into a spreadsheet. I also made modifications to the method based on what I thought would work well.
We are hosting Alfanso (Alan) and Mrs. Alfanso tonight for dinner for the first time at our apartment here in Fort Lauderdale. I wanted to bake a nice sunny pie and had this one saved for sometime that I hadn’t made. I have seen both grapefruit and lemon lime variations of this pie in the past and since I had some limes still decided upon the lemon lime version. I believe one of the aspects of this pie that make it an Atlantic Beach pie is the choice of crust. I’ve seen both saltine and Ritz Cracker crusts for these pies and chose the Ritz Cracker version.
Although I’ve been baking quite a bit of bread down here in Florida, I hadn’t baked any sandwich bread in some weeks so we were out. I wanted to use up some of my King Arthur Whole Wheat flour, I had purchased a bag in the fall but haven’t used that much of it yet so decided to make a 100% WW sandwich loaf. For this bake of my Hokkaido milk bread I have increased the tangzhong to 20% and kept the hydration of it at 200% using milk of course. The rest of the formula was adjusted to keep the hydration and other ingredients the same.
I’ve been making mostly all white flour breads while down here this visit in Florida. That has been because most of the baking has been for dinner parties and I never know if guests will appreciate whole grains in their bread. So for this bake I decided to sneak a bit of KA WW into the dough, 20%. This shouldn’t affect the softness of the rolls significantly and with the cheddar cheese both in and on the rolls I figured that they wouldn’t be able to taste the WW much at all. I decided to put 6 g of shredded cheddar cheese inside each roll.
