Blog posts

I made a sweet treat yesterday for an afternoon snack.

Hi All,

I'm sure you've seen that past few stinkers that I have baked...  Here is something slightly more successful.  A simple 60% hydration sourdough bread using a stiff sourdough starter.  Not as open of a crumb as I had hoped for, but it has a nice crumb, chew, texture, and a pleasant sour tang.  Enjoy!

Tim

Here goes:

Does anyone have recipes for Chappati Flour.  I have a bag that I need to use.

Robert

Making homemade pasta is easy with a few kitchen tools. The flavor surpasses anything you can buy.

Step by step instructions and recipe for garganelle along with pictures for other pasta that require rolling out the dough in sheets.

http://turosdolci.wordpress.com

I'm back from more than 2 weeks business trip and couldn't wait to start on the Jeffrey Hamelman's challenge.  Well,  it didn't quite happen.  With my failed attempt of the Jeffrey Hamelman's Baguette with Poolish,  and failed attempt to make my own malt flour,  still looking for high gluten flour for my Jeffrey Hamelman's bagel,  well,  I adhered to my son's appeal for Olive Bread.  He simply loves olives.  

This is what I baked today!  I started out this morning making some sourdough waffles for the freezer.  Mike likes to have a ready snack of frozen waffles.  While I was making some of J.H. Vermont sourdough bread I spotted a couple of pears that were just perfect for poaching, aahhh a pear tart for dessert tonight.  Since I was going to busy baking, I saved one portion of the bread dough for a pizza dinner tonight..the oven and the stone all would be nice and hot and it would be an easy dinner so I could tend to my baking.

I made Don's Baguettes a l'Ancienne with Cold Retardation. I used fresh yeast and and Sel Gris de Guerande salt. The flavor is excellent! I baked these the same amount of time as other baguettes using Dmsnyder's  Anis Bouabsa's baguettes formula, but didn't get the darker crust -my crust has never been as dark as David's, but still excellent. I was concerned about over baking them, the internal temp was 200+ degrees.

I find this to be rather funny! 

http://www.geoffmetcalf.com/bread.html

What do all of you think about this?  I think it's Hilarous!

Robert

This is a sourdough batard i baked using a TEFAL small grill oven that i found in my friend's house.

Recipe:

(BIGA):

65g Starter (85% Hydration)

50g "Sifted" white Whole wheat flour (25%)

50g Whole Barley Flour (25%)

50g Whole Spelt flour (25%)

50g All Purpose Flour (25%)

140g Water (70%)

After mixing and kneading for 5 minutes, rest and knead again after 5 minutes for another 5 minutes utill smooth and tacky, not sticky. Round, and store in a refrigerator for 24 hours and upto 3 days.

(SOAKER):

Hey All,

Just wanted to share with you a potentially successful bake.  This is my variation of Eric Kayser’s Tourte de Meule.  I was inspired by Don D’s bake here: http://www.thefreshloaf.com/node/14445/eric-kayser039s-la-tourte-de-meule

I will post a crumb shot tomorrow.

Ingredients

300g WW