Italian
This is my favorite Italian bread formula so far. I have been making this for the last two years ago when ever I need a gift for a lunch or my in-laws who love it. When I started making this mix with the biga, I began to understand how much the 12-14 hour pre ferment time helps the depth of flavor.
Guys and Gals,
Just found interesting guides and newsletters (Baking Update Newsletter) from Lallemand, a well-known ingridients produser and researcher. Hope, this may be useful for our bread-baking community.
http://www.lallemand.com/BakerYeastNA/eng/newsletter.shtm
This is a table of content:
Volume 1:
Anis_baguettes_with_SD001
Anis_baguettes_with_SD004
Anis_baguettes_with_SD009
Greenstein’s Corn (RYE) Bread. This is my first try. :)
[size=16][b]What excellent hamburger buns!![/b][/size][/center]
And easy to make too! Buns are SO much easier to shape than loaves! The only slight difficulty I had with the recipe was with the fractions of grams Susan called for. My fancy new scale isn't THAT fancy.Well, I went a little crazy with kitchen equipment over the past couple of weeks. I finally found myself a pizza stone (two actually), as well as proofing baskets, and a mixer! Yes i went crazy! And you have no idea how hard some of it was to find... I ended up getting the pizza stones while I was in Amsterdam on business! At an amazing kitchen store called Duikelman, if you ever visit Amsterdam and want to see a *really* nice kitchen goods store its worth the visit. Right alongside the museums and art galleries and other tourist attractions.
Yesterday i decided to make two batches of bread, one jewish rye style bread and also the standard SFBI WW sourdough. When preparing the rye bread I made a big mistake and used a formula that I had written down wich was way off the original formula. This one contained 75% prefermented flour, giving me a dough with absolutley no structure. However I managed to have it hold together using heavy flouring and S&F manouvres, the end result however was very flat but tasty rye bread.
Dan Lepard has hit a home run with these English muffins. They're what I imagine English muffins should be and, in my opinion, they're about as good as it gets. Mr. Lepard posted a link to his recipe in The Guardian newspaper article, which I have inserted below the photo.
Anis Bouabsa baguettes with Sourdough
Anis Bouabsa baguettes with Sourdough Crumb
KAF French Style Flour........500 gms
Water..............................370 gms
Starter.............................100 gms
The first thing I did was search the internet for breadbaking information (ok, so I did use a computer). There I learned about "real" breadbaking- the kind requiring a starter rather than yeast. A challenge! I was totally into that.
