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Over the past weekend I thought I'd get into one of my books that I haven't baked from yet, "Bread" by Jeffrey Hammelman.  Being a sourdough fanatic I decided to start with a sourdough and selected the Vermont sourdough, which appears to be one of Hammelman's standbys.  I had great results with the formula and this bread may become one of my favorites if I can repeat the results.  I followed the formula fairly close, however following the mix the dough felt a bit on the dry side and I added about a tablespoon of water.  Once the dough had a chance to autolyse and I did t

Prompted by ehanners [url=http://www.thefreshloaf.com/node/14918/shiaoping039s-chocolate-sdmy-take] post [/url] and great looking loafs I baked Shiao Ping's [url=http://www.thefreshloaf.com/node/13543/chocolate-sourdough-chad-robertson039s-way] Chocolate Sourdough [/url] earlier this week.  I followed the formula pretty close and was pleased with the results.  I went with 2 small and one larger boule.

I remembered the salt this time!

The programme won't let me paste the link to the recipe, but search on "simple_sourdough_909"

I did everything the same as in my saltless version with two exceptions: I substituted 1 tablespoon of olive oil for 1 tbsp water and I steamed the oven instead of covering the loaf for the first 20 minutes of baking.

I also tried a different slashing design. I made a mess of the slashing - I used scissors and I think I got the angle wrong. As soon as I cut into it the dough deflated and spread outwards a bit. Or is that meant to happen?

This is my first time making and eating Panettone.  It was a lot of work but enjoyable.  This is my version of P.Reinhart's recipe in BBA.  While mixing this dough I couldn't help but to say to myself how it appeared like cake batter one minute and then dough the next!  I made adjustments in hydration and added some stretch and folds adding a longer time to the proofing.  I had ordered some paper bread molds two sizes.  I decided not to use the small ones.  They were so very small looking.  The large ones where a little t

Three weeks of sourdough. Got my starter from a baking class and named him Clint. After Clint Eastwood - full of potential!

The basic recipe is as follows:

Ingredients:

1/2 cup starter

2 cups whole wheat bread flour

1 cup AP unbleached flour

2 t salt

1.25-1.5 cups water

Methods:

- Mix flours and water to form a shaggy dough. Autolyse - rest for 30 mins.

- Add starter and knead 8-10 minutes, till you get a windowpane.

- Add salt and rest.

- 3 stretch and folds at 20-30 minutes apart.

I remember my mother baking Hutzelbrot but never learned how she did it. I've found several different recipes but I'd like to hear from someone who has actually made this bread and learn your recipe. I've been trying some  recipes, but can't get the soaked fruit to mixed with the dough. Also my tries have been dry.. which I don't think Hutzelbrot should be.

We started our annual beach holiday this year without much preparation, unlike previous years.  It has been a very busy year, and so when we arrived at the North Folk Island Pine Tree-lined boulevard right next to the beach front, looking for our holiday unit, we were exhausted.  There was a feel of South of France here at this little north facing beach in the south of Queensland, bordering New South Wales. 

After a quick lunch, it was time to be [b]off[/b] to the beach ....

Hello everyone, this is my first contribution. I've been lurking on this site for a while and have spent many hours reading and digesting the wealth of information here.  Now that I'm on holiday and have some spare time I can finally seriously get stuck into improving my breadmaking techniques and contributing my own experiences to this amazing site.

It is Christmas time and it seems lots of people are making Stollen so here is my addition to the mix. 

I heard about Stollen recently and how good it is so I decided that I wanted to make some.  The only problem is I have never eaten or seen Stollen.  I looked in my books and on the internet for recipes for sourdough Stollen and decided to improvise and make my own.  The paragraph from Peter Reinharts's "The Bread Baker's Apprentice" is very nice and I think worthy of quoting here.

I wasn't going to bake this weekend because I made some 'San Jooaquin Sourdough' with flax and sunflower seeds during the week. Last night my wife mentioned seeing a recipe for Stollen in the latest Martha Stewart magazine and I have noticed a number of TFL posts on Stollen lately . I recalled seeing  recipes in BBA and also Crust so I drug them out and compared ingredients and decided to go with Reinhart. I have made his cinammon raisin bread twice before, it was a big hit, so I decided as long as I'm going to spend the day I might as well do it in a big way.