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Hello,

Here is my most recent attempt/experiment of baguettes.   Even after reading articles, watching youtube videos, I am still pretty horrible at shaping a baguette properly.  :-)  I haven't given up, but after the last 3-4 attempts, I may go back to simpler shapes for a while.

This one is a 33% poolish, 33% sourdough levain, no flour soaker or mash, overall hydration 66%, everything at ambient room temp.   All flour was organic KA AP flour.   The crumb is decently open, and the flavor is good.

Hi,

For the harvest festival at my son's school I revisited Andrew Whitley's formula for Russian Rye, an inspired by Varda and JanetCook I used some of the surplus starter to make two variations of his "Really Simple Sourdough", both from his book"Bread Matters".

Both formulas call for baking in tins.

Here the results, from left to right: Wholegrain Spelt, Shipton's Swiss Dark Flour (high extraction), Russian Rye ...

And the crumb, in the same order:

Hello! I am a new food blogger at Ovenmittsblog.wordpress.com. I am writing a series on beginning breadmaking. I know the majority of people on this site don't really need the tutorials, but I'd love some feedback! Here's the intro. Please see the website here at Ovenmitts for the whole post!

I received my copy of Inside the Jewish Bakery a few days ago, and fairly quickly settled on the Bear Claws as the first recipe I wanted to try.  I’m kind of an almond paste freak .  You could call me a “MarziFan”.  

Whole Wheat Bread with Raisins

1 tab of dry yeast

2 1/2 cups of water, tepid

1/3 cup of honey

4 cups of whole wheat flour

2 cups of bread flour

3/4 tab of salt

1 cup of raisins

2 tab of cornmeal

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Saturdays are my day of play in the kitchen. I rise early in our quiet house to bake bread for the week. A boiled kettle, a cup of tea, then I start mixing and planning my day just as the sun pokes through the kitchen window. After mixing, we enjoy a lazy breakfast while I watch the dough and wait. By midday the baking is done, enticing me to cut a slice (or two) for lunch.

I've been thinking about leavening and fermenting with bread making. The books I've been reading are Jeffrey Hamelman's Bread, Peter Reinhart's Whole grain breads and Artisan breads every day, and Chad Robertson's Tartine bread.

Both Peter Reinhart and Chad Robertson state that the sour flavor for a sourdough comes from the Lactobacillus sanfranciscensis bacteria, not from the yeast. The Lactobacillus produce lactic acid which makes the bread taste sour. This is what I call fermenting.

hey there can some1 help me out i am lookin to make a loaf of bread but not to sure what to make not a boring white bread

may be a rye or grain bread but not a sourdough

Before baking. Breads.