Recently posted the translation of the Austrian bread roll recipe I found here:http://www.thea.at/forum/showthread.php?t=9275 on the German Broetchen Experiment forum topic:http://www.thefreshloaf.com/node/17626/german-brotchen-experiment
This is a Sandwitch bread i made (Not exactly Sandwich size) couple of days ago:
Recipe:
SOAKER:
500g Sifted Whole Wheat (high Extraction) Flour
350g Water
1/2 Tsp Sea Salt
BIGA :
500g All Purpose Flour
350g Water
1 Tsp Instant Yeast
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Hey All,
Just wanted to share with you my Granola Boule from my bake on 5/3/10. It turned out better than expected. Enjoy!
Tim
Ingredients:
350g AP
150g WW
150g Firm SD Starter at 60% Hydration
450g Water
120g Raisins
100g Granola
My MIL was visiting from China for a few weeks. Her teeth aren't the greatest, and like most Chinese natives, she prefers softer, richer breads, so I have been making mostly enriched breads lately. This Brioche dough is from the book "Tartine", from the bakery of the same name. Brioche is so versatile, one batch of dough was enough to make: Brioche Nanterre (570g of dough in 9X5 loaf pan)
Good Afternoon everyone,
I would like to share a picture from my ciabatta i baked today afternoon.
Hello to everyone,
Sorry I haven't posted anything in the past month, beeing busy with work and outside work. I would like to share these pictures with you guys, this were the selection of breads I used to bake for the restaurant I was charge of.
There were always minimum of four breads can include: lemon, tomato, olive, bluecheese & walnut, pain de campagne, savoury brioche, focaccia, fougasse aux lardons, plain white, 50/50 wholegrain.
I had a really great success in scoring the sourdough batards I made over the weekend, and wanted to share. They were made using the "experimental" sourdough baguette formula I concocted awhile back, although I screwed up in several places -- added salt to the liquid levain, and far too much water to the firm levain/pate fermente. I managed, though, adding more flour and omitting the salt from the firm levain.
I finally made a baguette that I am happy with using my oven. =)
These are 10ozs. Allowing the preshaped baguettes to rest before shaping definitly is worth waiting for. I shaped the first 2 pieces w/o rest and they turned out very...odd.
I've been in total love with 1-2-3 bread since discovering it on this site. What could be easier than using discarded starter in a 1-2-3 ratio with water and flour. (Weigh starter, x 2= water, x3= flour). I always get fantastic results, great flavor, and no pre-planning. Here's the original post
Made some spelt crossaints today using the straight dough formula from Suas' Advanced Bread and Pastry, except I used spelt flour. They tasted great. I'm really liking spelt flour and am trying to put it to all uses.
Sorry I don't have a shot of the crumb.
