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Quick recap of the baguette baking:

-followed the recipe apart from the fact that I did not have enough AP flour on hand and sifted some stone ground white whole wheat flour to make up the difference.I think the ratio was about 3/4 AP to 1/4 WWW

-read and re-read about pre-shaping and shaping three times........even though it might not look it, that part seemed to go a lot better

-final proof was for about 1 hour 15 minutes

-the crumb is very light  and has a beautiful fragrant flavor;deeper taste probably due to the inclusion of the whole wheat

Hey All,

Just wanted to share with you my attempt at No Knead Bread from 4/25/10.  Enjoy!  The recipe will be posted below.

Tim

Ingredients:

1000g AP (Hecker’s)

800g Water

22g Kosher Salt

1/4 tsp Active Dry Yeast

1823g Total Dough

Instructions:

Night before baking

I am looking for information about how long one can store bread in the freezer without degradation or absorbing freezer odors. I am making some english muffins, scones and baguettes for a week long training session at our church. There will be about 30 people at the training session so I will need to stockpile to have enough. I have frozen bread before by wrapping in plastic wrap and then putting in a plastic bread bad from KA. If any one has any suggestions about wrapping bread prior to freezing, they would be appreciated.

Thanks

Hey All,

Just wanted to share with you my 50% rye bread with a bunch of seeds from 4/24/10.   It's got flax seeds, sunflower seeds, and pumpkin seeds.  Enjoy!

Tim

The pictures probably tell the story here, yes?

Friday

Saturday

Sunday

David G

Instead of waiting 30 minutes (or so) to put the dough in the fridge (http://www.thefreshloaf.com/node/12571/lazy-bread-twenty) I put it in right away after mixing. Overnight not much happened and in the morning I took it out for a few more hours slow rising at room temperature. The taste is much better this way. Note: I don't shape the bread either (lazy me...).  The mix of flour: 1/4 is of a 'five grain' type, 3/4 is plain white.

This is the high extraction miche i made from Peter Reinhart's Whole grain breads.

For nearly a 100% wholewheat, it was surprisingly light. It benefited from a 3 days retardation in the dridge, talk about crazy schedule!

After reading in 'Baking Artisan Pastries & Breads Sweet and Savory Baking for Breakfast, Brunch, and Beyond' Ciril Hitz forward by Peter Reinhart>

Hi Folks,

This is my first post... Here it goes!

I'll Have better quality images next time!  Sorry

I’ve been following all of your postings for about a month now and loved every bit of what I have read.  I too have the same passion, though I turned my obsession into a career.

My latest yeast born obsession was triggered by Bobby Flay's "Throw Down" with Wafels and Digges of Manhattan