So, the third experiment with the T55, today....I’ll try to be short and quick this time…for a change. :p
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
I have a zinfandel grape in the yard, originally planted more as a whimsical tribute to our favorite wine grape than for any practical purpose. It is now producing grapes, something I should have seen coming, but what to do with them? They are tasty enough to eat fresh if you don’t mind the seeds but still…
Pane Nero di Castelvetrano and my new Oven
Hi to everyone on TFL! I've been lurking here for a while, trying to absorb as much information as I can. I finally feel like I have some success worth sharing.
I've been practicing baguettes for some time now and the past few weeks I've been more determined to make small tweaks and hopefully improve the results.
This past week Randy came up from Missoula, MT to help us out at the bakery. It was a very busy week as we had plenty of special orders plus the usual wholesale and farmers' market work to do. Fortunately we had perfect weather for both farmers' markets and we had lots of happy customers at both of them. On Saturday we had quite the customer demand as Sharon and I quickly filled the orders and Randy worked his butt off to keep the shelves filled with bread and the display cases stocked with pastries (sound familiar Thomas?). If you haven't experienced it yet, it's a
