dmsnyder's blog

I wanted to make some baguettes today. I had some excess active firm starter. I usually make sourdough baguettes with a liquid starter, and my best sourdough baguettes take two to three days to make, but why not try a formula for one day baguettes with firm starter?

I decided

1. To make 3 ficelles weighing 200 g apiece.

2. At 70% hydration.

3. Using 25% pre-fermented flour.

This is certainly one of the most delicious breads I've ever tasted. It is amazing for its complex, wholesome taste. It also has always had astonishing oven spring and bloom for me. I'm not sure why.

What is scoring?

“Scoring” is the word used to describe the cuts made in a loaf of bread before it is baked. Some breads are not scored. For example many loaves baked in pans are not. However, almost all free-formed “hearth breads” are scored.

When is scoring done?

I've been working on the requested update of the Scoring Tutorial. I was expressely asked to use "real" bread, instead of the dishtowels I used to demonstrate the use of a transfer peel. I made a batch of my San Frandisco-style Sourdough for this purpose. So, after finishing the third video for the new tutorial (one more to go), I had to dispose of my instructional materials. 

No expressions of sympathy are called for I assure you.

I have made a video demonstrating how to use a flipping board.

http://www.youtube.com/watch?v=caAif4A03Jk

Enjoy! David

A question arose recently about the use of a couche for proofing bread. Here is a demonstration of how to use a linen couche.

Step 1: Mis en place

Equipment needed: Proofing board and a length of baker's line.

I can't help it. I'm so proud of my son's first bread. A month ago, I visited them for Thanksgiving and left him with some of my sourdough starter. I baked once while there, with Joel watching. Yesterday, he made his first on his own San Joaquin Sourdough.

I aske Joel how it tasted. He said, "Kind of like yours. Great."

Not too shabby, eh?

A neighbor and I have a 15 year old tradition of exchanging baked goods at this time of year. His wife always bakes a delicious rum and nutmeg-flavored cake, and I give them a loaf of bread. This year, my gift was a 1.5 kg loaf of Hamelman's pain au levain. 

They say "fences make good neighbors," but I think exchange of fresh-baked goodies does too.

The latest Baker's Catalogue from King Arthur Flour has a recipe for “Swedish Tea Ring.” I usually just scan these recipes and go on looking for new toys, but this one caught my eye. The sub-caption described it as a “decadent cinnamon roll in the shape of a ring,” but the formula seemed the least “decadent” of any pastry I could recall – 3 1/2 cups of flour, 1/4 cup sugar, 1 egg, no shortening! Of course the filling had butter, but still … I thought maybe this was an editing error. I did a quick internet search for other Swedish Tea Ring recipes.

I had thought that, when I retired, I would tackle more complex breads and pastries. So far, my inclinations have been otherwise. I have been working on simpler recipes that can produce good breads with lesser time demands. Go figure.