Levain
30g starter @ 100% hydration
60g whole wheat flour
60g water
Allow to ripen 8 - 12 hours.
Final Dough
150g levain
275g water
450g bread flour
80g dried longan
8g salt
This is my latest attempt at Ciabatta. I used this recipe:
Jason's Quick Coccodrillo Ciabatta Bread
I have to be honest though... I liked the Ciabatta No Knead better. I liked the flavour of the No Knead bread better. I must admit that the Jason's Quick Coccodrillo Ciabatta might have had a more open crumb and is a pretty looking loaf it just lacked in taste. Here are a couple of photo's.
This is the measurments I used for 2 loaves.
233 gr. bread flour
This is my first bread from Beth Hensperger's book Bread Bible: 300 favorite recipes. What I liked when I browsed the book was that every recipe had hand mix instructions, and they seem well-thoughtout and reliable. This was going to be my first time making wheat bread. I had a few tries with white bread, but nothing too serious.
The crumb was wonderful and the bread tastes great. The crust is flaky crisp, and this is definitely a bread I will be making more often. The best "wonder" bread I have ever had.
I baked in pans this weekend. No, there’s nothing wrong with my baking stone. I just have freezers full of baguettes, miches and other hearth breads. Also, I was (and am always) craving scones (using Breadsong’s technique). My wife was urging me to make another whole grain-y sandwich bread. And I wanted a good accompaniment for Pollo Cacciatore. So, it was scones, Hamelman’s Oatmeal Bread and Reinhart’s BBA Focaccia.
Lemony-Cranberry Flaky Scones
I just posted about Shaping videos .. please ignore the one that starts with www. .. use only the http one. if all fails type in your own link using just http://techno.boulangerie.free.fr/09-ReussirLeCAP/03-leFormesEnVideo.html
sorry ... MIcki
My brother just sent me this link .. great videos. Give it time to load (there are a lot of them) and then enjoy .. probably some you've never seen.
http://techno.boulangerie.free.fr/09-ReussirLeCAP/03-lesFormesEnVideo.html
On my search for a specific type of sandwich roll. A good description of what I'm going for:
Today's bake. It's cold here today and while thoughts of summer seem far off, I'll keep baking bread until it's too hot to do so.
EDIT: based on some feedback, I have corrected my original post.
I set out to locate a list of protein levels in common flours, and I found a handy list, reposting for your perusal:
Flour Names & Protein Percentages
