Blog posts

This is another one of Hamelman's Pain Au Levain With whole wheat from His book "BREAD".

I'am testing out my new flour's performance with naturally leavened breads.

I mixed my dough ever so lightly, and did two stretched and folds (letter fold on the bench) @ 60 minutes intead of one at 50min. So, the fermentation time was 3 hours intead of 2.5.

I retarded the shaped loaves right after shaping for 8 hours, and left them to proof at room temp. for 1 hour while the oven was preheating to 510F.

This was the first time I used Yeast Water (almost 2 weks ago) Since then, I made 6 loaves, using different formulas, but I wanted to share with you this one, because it has a funny shape, it was my first attempt at using yeast water, and because it was particularly good. My apple yeast water looks like this: http://codrudepaine.ro/2011/08/mere-soare-povesti-si-o-jucarie-noua/.

Avocado Brioche

Brioche - challahs and rolls, made with..... avocado instead of butter.

When I first heard of this idea, it took me a few minutes to digest the idea, but seeing the photo convinced me that I just have to try it. So I did - and my family just looooooooooooved it!

I took one of my own recipes, "played" with it and combined it with this great idea - and these are the results

So, the third experiment with the T55, today....I’ll try to be short and quick this time…for a change. :p

Sending this to Yeastspotting.

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Hi,

This is my first attempt at bagel-style bread - Obwarzanek Krakowski :-)

I used the bulk formula given in the wall street article. Thank you, GSnyde for the inspiration.

My version of thar formula reads:

Wheat flour (T55) 90%

Light Rye 10%

Water 48%

Sugar 3%

Salt 1.5%

I baked  this bread, using david's formula found here http://www.thefreshloaf.com/node/23828/sourdough-pan-de-horiadaki-quota-blessing-breadquot

A bit of a breather to ease the tention created by my obsessive baguette journey. :p