I recently got a $20 bakers couche from brotform.com and tried it out for the first time today. I floured it up liberally and whomped up a couple of sourdough loaves with sesame seeds for tomorrow (Thanksgiving).
Today was my first attempt at croissant making. I was looking for something that was flaky, but could be used as a sandwich. While mine turned out kind of small, I'm very pleased with my first try.
I found this recipe on TFL, then changed it up. This is what I did:
Mix 1/2 cup of starter, 1 3/4 c all purpose flour, 2 T oil (I used olive oil), 1/2 c warm milk together. Add 1 1/2 t noniodized salt. Knead LIGHTLY, for only a few minutes. Place in oiled bowl with plastic wrap, and put in fridge over night.
Next day:
Bread braiding videos
Due to my interest in learning how to braid bread dough I examined a series of videos on
the subject and the following is my evaluation of them.
Caveats
Although sometimes it is easier to understand a sequence of stills this comment focuses
only on videos and on the braiding of the dough, not on its intrinsic quality.
Title | URL | Availability for downloading |
Made this today in anticipation of turkey sandwiches over the next few days. From Breadtopia http://www.breadtopia.com/whole-grain-sourdough/
White whole wheat, rye, spelt, KA AP.
I did a 3-day process: 12 hour overnight first proof, 24-hour cold retard, and 4.5 hour final proof. Baked in my combo cooker, 20 mins covered, 25 uncovered @485F with a preheat.
Have to wait to open it. But it smells incredible!
I want to buy a new book, and I need your opinions to help me decide which one.
1. I need weights for ingredients in metric system. And bakers percentages, if posssible.
2. I want formulas for sourdough breads. I usually don't bake sweet doughs, just plain and lean sourdough breads (but I don't mind if the book has some formulas for croissants, challah, panetone, etc)
3. I don't want a "begginners friendly" book. I want a book for advanced (home) bakers, with technical informations and professional approach.
These are both "a first time" for me. I never made ciabatta before, and I never made SFSD before. The formula I used for ciabatta was from Txfarmer blog, the one that is made in 36 hours (I made in 40 hours), and I was so pleased with the result, I baked it twice, one after another. First time with some whole wheat in it, and second time with some rye and wheat germs, toasted. I'll defenitely make this formula again, I still have to learn when to stop the fermentation and how much to develop the gluten before putting the dough in the fridge.
Shoyu-Roasted Seed Bread; Pain de Campagne; Ciabatta; Rossisky, Panned Wholewheat Bread
I am a beginner in the making of bread and starter. Nothing is turning out. My starter was bubbling . I would stir ir and refresh it then it stopped rising. So I thought it was done. used it in a recipe for squaw bread and it wouldn't rise. I put aside the starter and used rapid rise yeast and again no rising of the dough. Can the temperature of the house make a difference in the rising of bread dough or starter? If there is anyone out there HELP.
