version of a spreadsheet for Baker's Percentage?? I have been working on one, but there are formulas that I am not getting down correctly. Thanks in advance.
Pam
This is my first time making an Almond version or any version of a Russian Braided loaf and second attempt at posting it..a lot of writing today 'lol'..did better after going out to the movies! A recipe from 'Baking Artisan Pastries & Breads' Ciril Hitz forward by Peter Reinhart
This bread is every bit delicious and rich as it looks...a real pleaser! What a lovely gift it makes too!
BASIC SWEET DOUGH
1. Whole Milk - I used 2% - 365g
2. Eggs - I used 1 large and one yolk for sealing seam - recipe calls for 50g for dough
This is a story not about recipies, how good is my loaf, hydration or bakers percentages or any thing to do with my baking ability(or lack of after reading some blogs on TFL....that is a compliment to others that I am in awe of).
I have a lovely natured 11year old King Charles Cavalier Spaniel named Beau. Besides his hobby of wanting always to be with us, sleeping and eating his nose will sometimes get him into trouble as I will explain.
I always wanted to try these and now I am very glad I did. The flavor of the buckwheat is fantastic. Silverton uses a rye starter, the buckwheat, and white flour. She prescribes yeast, baking powder and soda. There is sifting of flour and separating of eggs, the whites being folded in. All this results in a very rich, tender product that is just delicious. What better way to start the year than with some of these topped with homemade creme fraiche and some American hackleback caviar! Happy New Year to all.
Just to finish off 2010 with a "cheerful ending , my starter has failed me twice. Having ventured on to bake Hamelman's Pain Au Levain with Wholewheat, My Doughs have twiced turned slack and headed to the trash bin instead of the oven, twice in a row? that is a killer. Add this to my lower back pain, iam not inclined to bake anytime soon.
Iam a keen caretaker of my Starter, but lately i was unable to please it. Long story short, i have to keep an eye on it more often, inorder to revive the healthy population i always nourished.
It seems like everyone is baking Raisin-Walnut bread of one kind or another. Me too! With the holidays drawing to a close, we are generally "sweeted out", and wanted a flavorful loaf that is not full of sugar, to go with morning coffee and all. This seems to fill the bill nicely. The recipe calls for minimal sugar, and gains most of it's sweetness from the natural sweetness of the raisins.
As the year ends, and I look back, I see the start of my baking experience. And it’s Pizza! Making pizza is part cooking and part baking. Pizza is a good segue, a path for a cook to start becoming a baker.
My last bake of the year was two pies: a main course pizza of sausage, fresh Mozzarella, and two sauces, and a “dessert pizza” of Bosc pear, Walnuts and Gorgonzola cheese, drizzled with a Balsamic reduction.
When Brother David finished the Artisan II course at SFBI a few weeks ago, he didn’t have to plead with us to take some of the products of his craft off his hands. All of the breads were good, but two stood out—the Miche and the Walnut-Raisin Bread. I’m sure he will get around to baking the Miche at home, and I’ll try to be patient waiting for that recipe to be shared.
