I've been homing in on a 50% Whole Wheat sourdough loaf, made with a levain built entirely with Whole Wheat flour. This quest has been ongoing (but relaxed) for about a year, and recently I've been close: flavors are especially to our liking, crumb al dente as we like, and nearly as open as desired, but still room to improve. Today, I think I've hit it.
Hello,
Here is another attempt of soft butter honey rolls. I used the following hydration estimates for the following ingredients: Butter = 17%, Honey = 75%, Eggs = 75%, Milk = 90%. My targeted overall dough hydration was 66%, and fortunately the dough was spot on. Nice and pliable, not sticky at all, but not too stiff/dry either.
Here was the recipe I made w/pics. All flour was KA bread flour, all weights in grams.
I baked two loaves of Vienna Bread from Inside the Jewish Bakery tonight, and have a problem I have not seen before with pan breads. Since pictures are worth a thousand words, here they are:
and the crumb shot:
Sourdough Potato Focaccia
INGREDIENTS
For Dough
Starter (70% hydration) 70g
Strong flour 100g*
T65 flour 100g (or 95g Plain flour + 5g WW)*
A couple of days ago David G. posted this recipe in his blog here. Being a chocoholic that refuses recovery or treatment, I could/would not resist the temptation to indulge. First, though, I must point out in my defense that I have never baked a biscotti before. Ever. They came out well enough to rapidly become an endangered item in the kitchen though!
This is my take on Bon Appétit's Thyme Gougères. I subbed chives for the thyme, and used finely milled hard white wheat for the flour. I also hedged my bets with 1/4 teaspoon of baking powder. These are cheesily delicious, and are begging to be filled with something (duck liver patè maybe?)
Nat has booked us a well deserved weekend away from the city rat race in the hinterland north of Brisbane as part of my birthday gift. This means a weekend away from the kitchen and the endless washing up I seem to create.
Nat adores the Rye and Caraway loaf from the Bourke Street Bakery cookbook. So I have baked it for her/us so we may take it away with us for picnicking and the like.
