Summer News. My path in becoming a baker... (part II)
... goes through Kalispell Montana USA
(A true story about chance, adventure and passion without boundaries)
Hello, TFL friends.
I'm posting this bread hoping that it will inspire other TFL members to bake it, because it is a great bread. It took me a long time till I decided to make it and now I regret that I haven't done it sooner. Full of flavor, easy to make and friendly with rye beginners, it is light and healthy and for my taste, it's perfect.
I followed mr. Hamelman's formula from "BREAD" page 194, with few modifications:
- I didn't used commercial yeast.
- I increased hydration from 68% to almost 73%.
Summer News. My path in becoming a baker...
... goes through Powburn, Northumberland, England.
A while ago I made my first succesfull 100% rye bread (click to open the post). Since then I kept on baking, different sorts of bread, but never 100% rye again. Afraid of failure? NO. But I'm easily distracted and the list of must-try breads is getting longer and longer everyday and there are too many new formulas that I want to try, so I rarely decide to repeat a recipe. Or at least not very soon after I made it.
It was not the case with today's subject.
I think we all agree Phil's breads are awesome. When I saw his latest post, I instantly decided that I want to make the desem bread... but I didn't have a desem starter, and with 2 active starters in my house, I didn't really wanted to make another starter from scratch. But a couple of days later I saw David's post on the same topic and I followed his example.
I didn't plan to start this year with a bread I'm not very proud of... but a lot of things happened lately (good things!) and I can't write here as often as I would like.
In February I held a workshop here in town, with 30 participants, a introduction to sourdough bread very well received. You can see pictures here (click for link) and a video (sorry, no English subtitles) here (click for link).
I am trying to find the possible cause for this balloon section in a batard loaf. It did not happen to me, but to some of my romanian readers, and I find this to be an intriguing subject to debate. I think the balloon shape is not a quality, but contrary, is unatractive and not to be wanted. Am I wrong?
I tried to figure what are the possible causes for this particular shape and these are my own conclusions:
I want to buy a new book, and I need your opinions to help me decide which one.
1. I need weights for ingredients in metric system. And bakers percentages, if posssible.
2. I want formulas for sourdough breads. I usually don't bake sweet doughs, just plain and lean sourdough breads (but I don't mind if the book has some formulas for croissants, challah, panetone, etc)
3. I don't want a "begginners friendly" book. I want a book for advanced (home) bakers, with technical informations and professional approach.
