I really enjoyed the loaves I made last time so I made a few more this weekend. These ones had a bulk fermentation time of about 40 hours. I'm really enjoying this new whole wheat starter. Has great flavour, crazy active and only a couple weeks old.
Shape, no grigne but still very good looking loaves.
Crumb
Has anyone on this forum used this scale? The "My Weigh KD-8000 "Baker's Math" Scale"? I found this scale at the following web site http://www.oldwillknottscales.com/my-weigh-kd8000.aspx and thought to myself, "well how cool is that for those of us that are mathematically challenged." Before I order it I wanted to check here first to see if any one has used one of these scales and if you have any problems with it? Is there a better scale out there within the same price range?
On another thread the matter of how things show up on others monitors came up and I thought I would shed some light on the subject for those who care about the way things look.
David Snyder was kind enough to point me to Susan at the Wild Yeast. I couldn't do his two recommendations because I have no mixer, so after lurking around Susan's web site, I thought I'd give her Norwich Sourdough a try. It called for the use of a mixer, but I mixed the ingredients by hand. This recipe is adapted from Hamelman's Vermont sourdough.
Sometimes you just have to admit it: you messed up. My turn! Again...
This time it was this sad loaf of Pugliese, sitting along side the boule of sourdough that is my redemption for the day's baking. Here they are together.
I've never had really good Greek bread. But, I have heard enough about how great it is that I've been interested in working on it for some time. When dsnyder and I were discussing the formula a while back, he let on he has a daughter-in-law from Greece and maybe she would help tune this up to a respectable loaf.
Here is Davids posting of the improved version, after experimenting with his DIL.
Today's bake:
I was asked by a TFL member who had already packed his copy of Advanced Bread & Pastry in preparation for a move for the formula for this bread. I have added it, below. Happy baking!
Boules
Levain |
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Ingredient | Amount (Lbs & Oz) | Bakers' % |
Yesterday I made yet another one of Susan's Sourdough with a couple of new (to me) tricks. The dough was much wetter than usual and I kept it warm in between stretch and folds in the oven with the light on. Then it went into the refrigerator for the overnight chilling at about 4.30pm. Then I found out that my DIL and the grandgirls were taking me to eat at an English Teashop, a belated birhday treat, and I needed to leave here at 9.45 am so that we could catch the 10.30 am ferry.
This is Potato Leek bread from SteveB's "Bread cetera" blog. His breads are amazing, and this one is no exception. The potato and leek go so well together. I used Yukon Gold potatoes instead of the red potatoes called for in the formula. I've made it both ways though and both are good (I think). The only other change I made was to use my firm starter in lieu of the 100% hydration starter.
The first rye that I made can be found here. It was a 80% Rye with a Rye Flour Soaker from Hamelman's Bread. I have to add to my previous post, that the flavor developed over the next few days and the crust softened up. I liked the bread a lot and it was good with just a little butter on it :-) At first I wasn't that impressed but as time went on I came to really like it. I saved the last third or so of the loaf for use as altus.
