This subject arose on another blog. As an initial blog post, I offer these photos as illustrations of my idea of a translucent crumb. I hope that the photos adequately show this characteristic.
A while ago Debra Wink asked for information on English Muffins.
I attach details below, mostly from a Practical Class with my Foundation Degree students from last academic year.
The attached video is from very early days, and was prepared entirely by the students. You can hear me advising other students in the background; that's how I know I wasn't directly involved.
A week ago, I bought my first rye and whole wheat flour, they were imported from Germany. I could not understand a word on the description, but I was determined to try my hand on these flour. Here I am trying my first rye and whole wheat bread. Honestly, I have no idea what it is suppose to look like or taste like, as I'm not a fan of rye bread usually, I'm a white loaf freak. Surprisingly, this recipe is easy, and the taste is really good. I still need to work on my shaping and proofing timing though.
Shiao-Ping's beautiful miches, based on MC's interviews with Gérard Rubaud, inspired me to attempt Rubaud's pain au levain myself.
I'm a longtime bread-lover and baker, and have been checking out the site for about a year now. What to post for a first entry on the amazing Fresh Loaf Bakers Blogs?
Whenever I'm invited to a potluck, I generally volunteer to bring the bread. This time, it was a friend's birthday. I asked my fiancé, "What kind of bread should I make?" while flipping through "The World Encyclopedia of Bread".
I woke up this morning wanting to try making sourdough pancakes with my leftover starter. I looked up the KAF recipe that people mentioned here, and saw that it used an overnight sponge. I wanted to whip something out fast and simple, and spontaneous. So...no sponge for me! I love the result...light, fluffy (they rose quite a bit), healthy (well, the plate that is pictured is my husband's...mine was healthier). I had some pumpkin in the freezer that went into the mix. I don't have exact measurements because I was just tossing stuff in, but here goes:
Hello all,
Hello! I am new. I love this site! So many brilliant bread tips! In the few weeks I have lurked (my first encounter was in looking for a Kaiser Roll recipe)--I found Floyd's, made and loved it! I stuck around a bit longer in search of something else: pizza dough. Found Floyd's post on that, too. Loved it. Purchased the Bread Baker's Apprentice last week. I just made Peter Reinhart's Ciabatta yesterday. I know I am behind the curve on that one--the book having been published a while ago--but new to me! There was flour everywhere!
I've been looking at this formula for a couple of weeks now. The mix of rye and whole wheat looks so darn inviting! Even the starter is 50/50. Finally, I get the chance to bake it!
This poor loaf was doomed from the start. I was so excited about this formula. To begin with, I had to retard the starter because I needed more than 12 hours (more like 24) between the last build and starting my final dough. So, I did as the book says and added salt, put it in a cool place. (outdoors) Ok, so it was nicely domed and looks good at this point, we're doing fine.
