I took a break from weekly baking over the Xmas holidays. I did bake a batch for my brother during that time but that was it. Amazing how easy one batch seems when you don’t have to repeat everything 4 times.
Big bread – about 30% whole wheat with bread flour.
All sourdough, refreshed twice, then mixed dough using a total of ~ 1 liter of water, total weight of dough was just over 2 kilo. Baked on preheated stone at 400F with convection.
My first bread made with poolish. It was excellent!! the crust was crackly and not hard the crumb was creamy and flavorful.
One thing interesting is that bulk fermentation took 3 hours longer than what was recommended in FWSY
Hi,
One of my favourite recipes is the Vermont Sourdough from Jeffrey Hamelmans bread book. I am finding many people are requesting me bake these for them. I only have a KA mixer for the kneading and find it very difficult to kneed a large amount of dough by hand. Is there any way I can use the no knead method for this recipe?
I had the day off yesterday, and decided it would be a good day for baking! I even got a new scale, and was very excited to try it out!
I decided to try out the basic recipe listed on the site here. I was hoping it would yield a decent loaf that I could then add to in the future for more variety.
Ingredients:
3 cups flour
2 teaspoons salt
2 teaspoons yeast
1 1/8 cup water
Bannetons:
Oval banneton, 10x6x4, with liner:
https://amazon.com/inch-Premium-Banneton-Basket-Liner/dp/B06XJ698WV?tag=froglallabout-20
Oval banneton, 11", with liner:
https://amazon.com/Agile-shop-Banneton-Brotform-Proofing-Handmade/dp/B01HXTLDH4?tag=froglallabout-20
Round banneton, 11.8", with liner:
I have romantic notions about pain de compagnon feeding agricultural crews. My grandfather was a farmer, and his dinner table routinely fed a dozen workers. There were usually about 4 - loaves of bread on the table, each weighing a pound. As a young man, I worked wheat harvest crews, but by then we used “combines “and there was less physical labor, but my mother insisted that I show my wife how to scythe, shock, flail, and winnow rye. That is real work, that brings one to the dinner table hungry. I always liked the idea of one, big, hearty loaf that would feed a dozen hungry workers.
I’ve been wanting to do a fruit and nut sourdough for sometime and decided my first bake of the year would be that time. I’ve made raisin walnut commercially yeasted bread in the past so wanted to do something different, so chose cranberry walnut. I started out thinking that would be follow Maurizio’s cranberry walnut sourdough recipe, but then got intimadated by his 88% hydration and also wanted to try lamination again. So I sort os used his beginner sourdough recipe 78% hydration and added 10% dried cranberries and 10% lightly toasted walnuts.
Mixers returned to us, inspected, brand new and unused. Just the box has been opened. Limited quantities and colors. $550 PLUS shipping (no shipping if you come to our retail store). Price good while supplies last!
