I have just gotten into baking and I would like to know if anyone can recommend a good baking class in the Chicago area? I have gotten fairly good at the no-knead recipes and have grown my own sourdough starter. I am fairly serious about this and would appreciate your guidance. Thank you.
I've been using an overnight bulk ferment with no more than 10% starter. An early morning shape and proof and then in the oven. Usually the total time for bulk, shape and proof is 14-16 hours.
Hydration is usually 75%. I grind the spelt and sift the larger pieces of bran out to use for cooked cereal or muffins.
Remember last time when I posted an egg bread because of too many eggs? I turned some of those into salted eggs to be used in some dishes. A month has passed and it's time to use them, and what is a better way than to use them in mooncakes! I didn't bother to boil some to be eaten as is because boiled ones are readily available; I made my own because there are no "raw" salted eggs available in the market and those are what I need for dishes I'm planning to make. This style of mooncake is not as popular as the Cantonese one but it is equally delicious.
Hello
I am new here and new at trying to start a starter. I did with whole wheat flour last Monday but I am not sure if i did it right. Today is Day 8 yet i do not get the fruity smell or sour smell. yet it does not have a bad smell. It smells like dry cardboard. It grows and bubbles but when i scrape the top the bottom does not look like it has bubbles or honey comb-like look. It looks like a paste. Am I doing it right?I started with whole wheat flour, left it for 48 hours and then fed whole wheat flour again and then the white bread flour.
I had read that Spelt fermented and proofed quickly but I thought that it couldn't be any faster than whole wheat. Boy, was I wrong! I took the combo of flours from Tartine 3 and used the amounts and method of the 75% wholewheat bread from FWSY.
1. Fed levain local milled partially sifted flour to create 80% hydration levain. Let rise for 6 hours.
2. Autolysed 300 g Rogers No Additives Unbleached Flour, 100 g Brûlée Creek Partially Sifted Flour, 300 g Whole Spelt flour that I sifted, and 100 g whole spelt flour with 660 g of water at 92F for 30 minutes.
Since my post regarding dough rheology and the difficulties with durum wheat I have been tinkering...
I purchased 10 kilos of semola rimacinata from Italy and created a new starter spawned from my regular white lievito madre.
Procedure:
DAY1. 2200 - Refreshed and fermented for 8 hours at 28C
DAY2. 0600 - Transferred the now slightly sticky dough, wrapped and tied in cloth and left to ferment for 27 hours at 12C
DAY3. 0900 - Removed dough needed to make a loaf and reserved a piece for refreshment.
Dough:
Trust me on this -- there may be many ways to make bread pudding, and you may have your favorite -- but this bread pudding is unbelievably delicious and unbelievably simple to make with only a few ingredients.
The only thing I didn't measure was the cinnamon and the bread. Here, I used close to an entire boule, just tore it up into chunks. I used a combination of Saigon and Ceylon cinnamon.
While making my sourdough I realized that I ran out of all purpose flour. And had only a smidgen of Rye berries left. Fortunately I had a quart of Kamut that served as a nice substitute.
I did weigh everything to get to the 2000 grams of flour, but I didn't write down the formula. It has whatever a quart weighs of Kamut, whole white wheat, a bit of whole rye and all purpose flour in some unknown ratio.
I have chickens, and we get about three eggs a day from them, so it goes without saying that eggs get incorporated into a lot of the food we make. What's more, I've been thinking about the SD I've been turning out, and while I like it quite a lot, I could go for a little less chew. Olive oil was a thought, butter, and I almost went with bacon fat (which I always have on hand in a chipped coffee mug in my fridge).
I used a combo of methods for this bread and aside from not much oven rise, I am pretty happy with it.
The recipe is out of Tartine 3 and the methods are from Dabrownman and Trevor J Wison from here. This was my plan.
