Since the demise of my KA mixer and indecision on a replacement. I thought I'd experiment with hand mixing.
This bake is the White-Wheat Blend (Ode to Bourdon) from Tartine - Book No. 3 by Chad Robertson with a couple of substitutions.
Tasting: The crumb has a slight sweetness due to the white wheat fermentation discussed in the book along with slight yogurt undertones. The crust has a resinous roasted coffeeish taste that after a few hours of rest is nice and crunchy. In terms of improvement, I think I would use a little less steam delivered via ice cubes in the cloche. All in all, not a bad bake for the first effort with this recipe.
Recipe and process are below for those interested.
My latest bake is the Pain Au Cidre from The Rye Baker by Stanley Ginsberg.
The bread dough that killed my KA6qt. ;-), it died at the 7 minute mark during the mix so...onward I went.
I really like this bread, The crumb has nice notes of apple from the cider, a nice mild rye bite with a mild yogurt undertone. The crust is thin with a nice chew and has a pleasant roasted/raisin taste.
All in all I like it and would bake it again.
Recipe and process are below for those that are interested.
This is Whole Rye and Whole Wheat from Bread - A Baker's Book of Techniques and Recipes by Jeffery Hamelman
I baked two loaves the other day of this delicious bread. I have to say that I'm quite happy with the way they turned out. The crumb is mildly dense and has a nice, light tangy flavor. The crust is crisp and has toasty/roasted flavors. This bread will definitely go into the rotation. Recipe and process are below for those interested.
This latest bake is Pane Con Pepperoncini, Olive, E Pomodoro from Living Bread by Daniel Leader.
I liked the overall consistency of the bread. It has a nice crust and the 00 flour has a nice creamy taste to it. My only modifications when making it next time would be 1) to increase the amount of red pepper flakes to maybe twice the amount, but then I have a real taste for spicy foods, 2) a little less hydration. Recipe and process are below for those interested.