Blog posts

Some time ago I posted a recipe for Cardamom Braids and wished I knew who to credit with the recipe. I still don't know but wanted to share this picture. The recipe called for dividing the dough and making two braids then stretching them to 18". I wanted to be able to give the loaves away and hate to give half a loaf so I made it into four braids. As you can see I baked them all on one pan and they "kissed", so next time I won't crowd them so much. I also made the dough in the morning and shaped the braids and put them in the fridge overnight so that I could bake them early next day. A.

I posted this under Eric's SIMPLE SOURDOUGH CHALLANGE and here in my blog.

Two tries

Ok, here's what I did. Yesterday I made a loaf and baked it the same day. Today I baked a loaf I had mixed yesterday. I'm happy with both but want some improvement and I want to try some things a little differently.

Here's loaf number two which after shaping went into the fridge, came out 24 hours later and proofed for an hour before baking. Pretty similar to the last one.

(Apologies for the terrible picture...I only managed a couple of attempts before my batteries died and I was stuck with trying to adjust an over-exposed flash shot.)

That extra bit in the front is the last bit of yesterday's loaf...I'd forgotten there was still a piece in my bag which I'd brough back from work.

I made the pugliese recipe from Reinhart's The Bread Baker's Apprentice yesterday. The flours I used were the NYB Type 55 Clone, and KA Extra Fancy Durum, in about an 11 oz / 6 oz ratio, counting the all-55 biga made the day before. I didn't bother with the optional mashed potatoes. It came out pretty well, resembling the picture in the book, maybe the holes not quite as large on average, but close.

Hello, everybody!

So, here in Hungary, it seems like everybody's got a farm, and coextensively a vineyard.  My husband David and I don't, but we do have an incredibly kind old neighbor who's teaching us to make our own red wine. It's so much fun - picking our own grapes, grinding them, removing stems...  Like so:

My son has been singing a song called [b]Down Under[/b].  Listening to this song with his i-pod ear-phones, he dances out of his room as he comes into my kitchen to check if there are any goodies to snack on.  I asks him what song it is; he says, Mum, this song is [b]iconic [/b]and it goes:

Traveling in a fried-out combie
On a hippie trail, head full of zombie
I met a strange lady, she made me nervous
She took me in and gave me breakfast
And she said,

Anyone who knows me from back when, knows that one of my goals as a home baker in France was to make a great baguette. I went through a series of trials and found that the technique used by Anis Bouabsa gave great results. French bakery baguettes, much like the photos you can see in Calvel's book, are pretty much basic French baguettes and in my opnion, not that fabulous. The BEST baguette in France is either called baguette "Tradition" or a house name, such as Baguette "Catalane".

Believe it or not, finally a picture! Susan has walked me through this and deserves a medal for her patience. This is "Susan's Sourdough", my go to bread and while it got good oven spring the crumb could have been more open. I have a feeling I slightly underproofed it after a few overproofed loaves. Oh well, next time...A.

50g firm starter, 204g water, 275g high gluten flour, 25g white whole wheat flour, 6g salt.  All mixed minimally by hand, rested for 30 minutes, one Stretch & Fold, two more S&Fs at 1-hour intervals, let rise to double.  Kept the dough temperature in mid-70'sF.  Pre-shaped, rested 15 minutes, shaped, then plopped into linen-lined colander.  Put in plastic bag, then into fridge for overnight.  Out of fridge for 2 hours before scoring, then baked at 450F for 20 minutes covered followed by 20 minutes uncovered.

I recently made Hamelman's Vermont sourdough, and especially liked the flavor layer contributed by the ten-percent whole rye flour. However, my favorite bread in this genre remains Dan DiMuzio's Pain au levain formula. I think the stiff levain and the ten-percent whole wheat flour create a more complex flavor profile. So I took what I like from both, and baked a couple of loaves yesterday.

The formula:

480g ripe starter (67% Hydration)

Final dough weight: 1700g

Hydration: 67%

KA Bread Flour: 90% (we like a chewy crumb and crust)