dmsnyder's blog

Pane Tipo di Altamura - April 20, 2016

Profile picture for user dmsnyder

Pane Tipo di Altamura

20 April, 2016

David Snyder

 

This is the latest bake in my series of attempts to produce a good looking and good flavored Pane Tipo di Altamura. I have continued to make modifications based on my experience to date and the experience and resources shared by other TFL members who are also working on this style of bread.

  

Total Dough

Wt. (g)

Baker's %

Semola Rimacinata (Fine Durum flour)

Pane Tipo di Altamura - April 14, 2016

Profile picture for user dmsnyder

Pane Tipo di Altamura

14 April, 2016

David Snyder

 

My bake of Pane Tipo di Altamura on March 31 yielded a good looking loaf with very nice texture. However, the flavor was unexciting, except when the bread was dipped in olive oil. I thought it should be more flavorful.

Pane Tipo di Altamura - March 31, 2016

Profile picture for user dmsnyder

Pane Tipo di Altamura

31 March, 2016

David Snyder

 

Back in 2011, several TFL bakers worked on trying to replicate Pane di Altamura at home. I participate with one bake (see: http://www.thefreshloaf.com/node/24139/pane-tipo-di-altamura-quotlocal-breadsquot), but did not work to refine it and have not baked this bread since. Abe's (A BakEr on TFL) recent efforts have inspired me to give this bread another go.

Semolina Capricciosa: a new sourdough Italian-style bread.

Profile picture for user dmsnyder

Semolina Capriccioso

DMSnyder

March 25, 2016

 

This bread combines many streams of inspiration – my own Pugliese Capriccioso and San Joaquin Sourdough, Hamelman's Semolina Bread and Tom Cat's Semolina Filone, as described by Maggie Glezer in “Artisan Baking.”

This week's baking 2-16-16: 5-grain Levain & Fig-Hazelnut Levain

Profile picture for user dmsnyder

Hamelman's 5-Grain Levain is always a delight with a crunchy crust and moist crumb full of seedy goodness. Highly recommended. Specifically, take the no-added-yeast/cold retard overnight option. It truly does make an enormous difference in flavor - for the better.

The exuberant oven spring and bloom is characteristic of this bread.

 

The week to date: Pain au Levain & Berliner Landbrot

Profile picture for user dmsnyder

Sunday, I baked a couple loaves of Hamelman's Pain au Levain with Whole Wheat. This is a wonderful everyday bread for me. It's a favorite player in a host of bread roles. (No pun intended.) I see that alfanso has nominated it for some prestigious post - I can't figure out which one, but we definitely share an admiration for this bread. Here's mine:

  

My first bakes of 2016

Profile picture for user dmsnyder

Recently, some one posted a comparison of the Tartine breads and those of Ken Forkish. This reminded me how long it had been since I had baked a Tartine Basic Country Bread. I can't find that TFL entry now, but it doesn't matter ... even if it was just in my imagination. Here's what happened:

These loaves are still cooling. I will post a crumb photo and tasting notes when I slice one.

Pain au Levain from Della "Fattoria Bread"

Profile picture for user dmsnyder

Pain au Levain from Della Fattoria Bread, by Kathleen Weber

November 10, 2015

David Snyder

 

Introduction

My brother, Glenn, bought me a surprise present: A copy of Kathleen Weber's bread cookbook. When I called to thank him, he revealed his motive. He thought I'd like it. We Snyder kids do that sort of thing for each other.