8/30/10 - 2 Stage Liquid Levain Sourdough Boules
Almond Milk Bread with Dried Cherries
This recipe was inspired by a friend who gave me some dried cherries to bake something with, my recent success with brioche, and a box of unsweetened almond milk that just doesn’t taste very good to drink straight…
Recipe:
1000g Bread flour (Gold Medal)
600g Liquid (3 eggs + almond milk to make up amount)
200g Liquid levain (100% hydration storage starter from fridge)
150g Granulated sugar
Hey All,
Hi All,
Just wanted to share with you my attempt. It is loosely based on foolishpoolish's Brioche au Levain: http://www.thefreshloaf.com/node/7433/brioche-au-levain-recipe and the Brioche With Liquid Levain recipe on page 204 of Daniel T. Dimuzio's book: Bread Baking: an Artisan's Perspective. I am doing this completely by hand...
Ingredients:
Liquid Levain:
100g AP (King Arthur)
100g Water
50g Sourdough Starter (100% hydration)
250g Total
Hey All,
Just wanted to say hi to all of you and share with you my bake from last night. It's a very large WW boule. It's sort of the whatever flour I had left in my kitchen type bake... It turned out to be about 62% WW, 38% AP, and approx 70% hydration. Here are the pics. It turned out to be about 1890g after baking... Enjoy!
Tim
Hey All,
I am on baking hiatus until Fall, or at least until it gets cooler here in NYC...
Until then, happy baking!
Tim
Hey All,
Haven't posted in a bit and wanted to share with you something I baked for the Yelp 2nd Annual Bake-Off on Saturday, 5/15/10 in NYC. I was up against some stiff competion with a dizzying array of sweets and savory baked goods... I figured that I wouldn't win against those, but I took comfort that everybody went back for 2nd and 3rd helpings of my bread...
Here's what was left the Cranberry Apple Cider Bread with Walnuts that I baked:
Hey All,
Just wanted to share with you 3 boules from tonights bake. It's a sort of whatever flour I had left recipe. I will post a crumbshot tomorrow. Enjoy!
Tim
Ingredients:
Levain:
100g AP
50g SD starter at 60% hydr.
50g Water
Final Dough:
374g AP
314g WW
468g Water
14g Kosher Salt
200g Levain
1/4 tsp ADY
1371g Total Dough Yield
Hey All,
Just wanted to share with you my bake from last night. I made this bread using white corn flour, freshly milled jasmine brown rice, and millet. I may have overhydrated, but I think it turned out nicely. Enjoy!
Tim
Ingredients:
700g AP
Hey All,
Just wanted to share with you my Granola Boule from my bake on 5/3/10. It turned out better than expected. Enjoy!
Tim
Ingredients:
350g AP
150g WW
150g Firm SD Starter at 60% Hydration
450g Water
120g Raisins
100g Granola
