Blog posts

Freezing bread can be a very good thing!  We loved the P Reinhart's Panettone so much at Christmas, I made another batch for New Years. Knowing we would enjoy this bread anytime, I carefully wrapped one up in foil and plastic wrap.  What a treat. We had it this morning with Mascarpone cheese.  Some breads really are so good it's understandable why they are kept for that special time.  Though still delicious. It was a tad dryer and is best enjoyed freshly baked while still very moist and tender.   

Because I always like the books with the pictures, I also like to take lots of pics for instructional purposes.  Its always easier to understand if you can see it for yourself.

This is double batch of SD Bagels....

My recipe is from BBA...

I start with 70oz. of SD starter to which I add 3 teaspoons of Instant Yeast and mix in.

To this add in 34oz. of High Gluten flour ( I use KA Sir Lancelot)

1.4oz. Kosher Salt

1.0oz Honey

I then mix all together to get a rough mass.

Between last weekend's experiments with varying hydration levels, locating rye flour, and tuning up my sourdough starter over the past few days, things took a turn for the better with this weekend's bake.  If I had to rank the importance of those three, it would be a difficult choice.  I'd probably nominate the improved starter as the most important but that wouldn't have happened if I hadn't obtained some rye flour.

One of the families favorites, pizza..

Pizza is extremely easy to make from scratch, better than delivery, and a great way to impress guests.

Average time of making 3 pizzas from scratch about and hour and a quarter start to finish.

My recipe is simple.

• 908 grams bread flour (I use KA special)
• 14 grams instant yeast
• 29 grams Kosher salt
• 600 grams spring water (since my tap water is yucko)

I place weighed flour in large bowl, and whisk in yeast.

Once whisked in I then whisk in the salt.

Today I'm baking 4 different breads and I decided to write about my bake as I go. Also I created a new adventure that perhaps we as bakers can all have fun in it's called Bake-n-Blog Triathlon.

Please check it out and tell me what you think.

For info on Bake-n-Blog Triathlon

http://www.ourwholesomehomes.com/2010/01/bake-n-blog-triathlon-january-16-2009.html

I'm still patiently working my way through the Schrotbrot, but with a bubbly and ripe rye sourdough on the counter, I decided to try out a new formula. I love my everyday pain au levains, and I wanted to see how it would work out with a rye sourdough and an increased amount of rye flour. This loaf is 30% whole-rye flour, 70% bread flour and is made with a whole-rye sourdough. You'll find a snapshot from my spreadsheet detailing the formula by clicking here!

Does anyone know where I can buy Dakota Maid bread flour in 25 or 50 lb bags in the metro Chicago area?  I live in the far southwest suburbs (New Lenox) and am willing to drive!  I see it on Sams Club website, but not available in my zip.

This has been a day of firsts.

Had another go at Bouabsa baguettes. I probably could have kept them in for another minute but I decided I would try a lighter crust today. These only had about a 12h bulk ferment.

Shape

Crumb

Today I baked KAF baguettes, but I used KAF unbleached bread flour instead of all purpose flour as called for in the formula. It's a simple formula for four loaves—34 oz. warm water, 24 oz. flour, 1T salt, 1 T instant yeast (I used SAF Instant). Mix, knead for just a few minutes (4 by hand, 2 by machine), and let ferment at room temp in a covered container for 2 hours, then into the fridge overnight. The dough can stay in the fridge for several days, and you can bake a loaf at a time, over that period, but I divided it and made four loaves for one baking.