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I decided that my first by-the-book recipe I'd make from Hamelman's Bread would be Vermont Sourdough with Increased Whole Grain.  I had my starter bubbling, my scale ready, started adding ingredients to the bowl and--wait a minute--this can't be right.  The formula was clearly incorrect (It turns out that I just happened to choose the Bread recipe most fraught with errors).  So I  improvised the best I could. 

SFBI Artisan I, day 5

Today, we baked 3 batches of baguettes - with poolish, sponge and "pre-ferment" (like biga). The didactic portion covered baker's math for doughs with pre-ferments. We reviewed a lot of material on mixing and dough handling. As a "bonus lesson," Miyuki demonstrated special baguette scoring techniques.

Miyuki called this a "Dragon Tail."

Hi All,

Just wanted to share with you my attempt.  It is loosely based on foolishpoolish's Brioche au Levain: http://www.thefreshloaf.com/node/7433/brioche-au-levain-recipe and the Brioche With Liquid Levain recipe on page 204 of Daniel T. Dimuzio's book: Bread Baking: an Artisan's Perspective.  I am doing this completely by hand...

Ingredients:

Liquid Levain:

100g AP (King Arthur)

100g Water

50g Sourdough Starter (100% hydration)

250g Total

The sourdough boulé is the same recipe I baked on my last post, except I made a few little changes replacing some of the bread flour with 120g of whole rye, honey instead of sugar and upped the hydration slightly.  I made two large loaves instead of three so I could make better use of my oven today.  The flavor was delicious and we enjoy very much both versions of this sourdough.  I had 5 very large ripe banana's perfect for doubling the recipe for 'Banana-Nut Bread' from the book 'Williams-Sonoma Bread', this is a great tasting banana bread

SFBI Artisan I, day 4

Yesterday, we looked at the effects of two variables - pâte fermentée and high-gluten flour - on one kind of bread - baguettes. Today, we used pâte fermentée as the constant, and made 5 different breads with it. They were:

1. Pan Bread. An enriched sandwich loaf.

2. Rye Bread: A French-style pan de seigle.

3. Whole Wheat Bread 

4. Egg Bread. Very enriched with sugar, eggs and butter and braided.

I decided to enter a couple loaves of bread in the local fair, and thinking about having to achieve a particular result on a particular day made me realize what a sloppy baker I am.  Well, maybe "sloppy" is a little negative.  Let's say "happy-go-lucky," or "devil-may-care," or "possessed-of-a-certain-breezy-elan" when it comes to bread baking.  Or maybe "sloppy" is the right word after all.

This is Baked from hamelman's 40% Rye with caraway, only without caraway seeds as my wife dislikes them in bread

SFBI Artisan I: day 3

 I found this recipe on Cookpad. ( Japanese)  It is very good to eat this in summer using juicy fresh tomatoes, fravorful fresh basil with your own baguettes. I love it without doubt. This recipe was posted by suru-zen. Thank you, suru-zen!!

 My favorite's Bruschetta recipe:

Ingredients