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Just joined the site.  I have recently killed my kitchen aid mixer.  Walked away from it with too much dough in it.  Well when I came back, the kitchen was full of smoke and the mixer was d-e-a-d.  So I have been looking around for new ones.  Almost bought a Bosch after borrowing a friend's then read about the Globe 5qt and thought that sounded good.   So in true American overkill I came across a deal I couldn't pass up.  I happened upon an old Hobart a200t, 20 qt mixer- for FREE.  So I took it. It works.

just had a go at this one  but used my sour dough starter instead of dry yeast started at 5.00 pm all finished by 10.30pm.

Probably the wettest dough i have worked with and quite different from anything i've done before,  will definately do it again  and measure the amount of water that went in next time so that i can give a proper account

Didn't change much from the original formula, except I added about 5% rye and only did single strech n folds.

Took a pic of them cooling with my phone.

Then I decided I wanted to take a pic using my camera 10 mins later. Where did the rest of the loaf go?

I let the daily feedings lapse on my wonderful original starter, and by Sunday morning it had a fruity smell to it.  I didn't think it was a bad smell, but it certainly wasn't sour!  It almost had a pineapple scent to it.  Perhaps I could have salvaged it, but didn't decide to try.  I tossed it out, and started over.  I still used the yeast recipe from before, but this starter is quite different from the original.  I don't like it as much; it doesn't please me with a redolent yeast or sour smell.  It's a good starter, don't get me wrong, but it's

This is the best song ever, The Bread Song:

http://www.youtube.com/watch?v=PFuhWnHtWWQ

Thomas

Does anyone know of a good recipe for this bread? Sciachatta?  not quite sure of the spelling pronounced (sky-cha-ta).  Thanks!

Yesterday I baked two sourdough boules; it's become a weekly chore. Sourdough has all but replaced our pre-starter days' bread machine whole wheat or white sandwich loaf dough. Two loaves, with a baguette or two, and occasionally Jewish Rye keeps the two of us well stocked for a week to ten days.

Nice looking loaves, yes?

And now, another point of view.

I made up another batch of dmsnyder's San Joaquin Sourdough and this is my bake. They are still singing as I type this! I got a better ear this time- I think it was a better scoring, I cut a little deeper than the last try. Also, I used the full 21 hour cold fermentation for this bake as apposed to the 14 hours on the last attempt. I don't know if this has anything to do with the better ear or not.

My question though is (I guess directed at David, but others please chime in): 

Doing some baking experiments with portugese sweet bread from "Advanced Bread and Pastry" book. This bake, I could of waited an additional hour or so but was pressed for time. The dough can triple+ in size during it's final proof. I filled these bread with ghiridelli chocolate chips and walnuts. Next bake, I will proof more and add more chocolate! The topping is some pearl sugar.