Update: The round boule was wrapped in parchment and a towel for 30 hours to see what difference it might make. It cut much cleaner and tasted twice as sour. A quartered pix and another one with one of the quarters sliced.
Hey all,
You haven't seen me here for the last 5 month because I don't like baking or bloging anymore, no the opposite is the case. I can't wait till end of October to be back in my own kitchen and have again the time to bake and follow the Fresh Loaf. If you are wondering what I was doing during this time, klick and have a look:
Happy baking
Thomas
Folding process is always to feel whenever novelty. Instantaneously to increased durability, hand feel, that is the magic seems as if. But why did was just folding, increased durability for any reason?
This is my second attempt at the multigrain Struan from Peter Reinhart’s wonderful book: Whole grain Breads. This is no easy dough to deal with, and I remember now why i have chosen to put it off for a second trial. The high proportion of soaked grains (I used some seeds too), held loosely by 100% whole wheat flour, some butter, and honey; makes for a very sticky dough.
In a way, today was “really” the first day of my retirement. Our granddaughters are back in their parents' keeping. I'm not teaching this week. I discovered a couple of changes in my cooking and baking, compared to my approach pre-retirement.
A couple weeks ago I got a new cookbook, the recently updated version of Margaret Fox’s Morning Food. It is chock full of great recipes for muffins, scones, omelettes, fritattas and other a.m. goodies. It is also a great read, written with humor and charm.
I decided to go back and make the Tartine Country Loaf for a change since I've been making a lot of whole grain mix loaves lately. It is still one of the best breads for me . . . I just love it fried in butter, slathered with Nutella or fig jam.
85% CM ABC unmalted
15% CM Organic Stone Ground Whole Wheat
80% Water
20% Leaven
2% Salt
I'm guessing I'm not alone here in trying different types of flour whenever I see some, leaving me over time with partial bags of a wide range of product. Given that, I thought: what would a REALLY multi-grain baguette using odds-and-end flour?
We just love kjknits English Muffin recipe and make it all the time. Well, we make them when we run out of them - without fail. We just can’t stand not having them in the freezer. It is just not done.
We always tweak the recipe a little bit. This time we used 1 ½ C of AP, 1/4 C each of Durum Atta and White Whole Wheat.
