I was always amused as an apprentice that in the award rates for bakers there was a category for single handed baker i could just imagine some poor soul that had been in a loosing argument with the dough dividing machine. Of course it actually referred to a baker employed on wages working alone doing the whole kit and caboodle.
I get a lot of books from publisher, most of which I don't post about, but I received one today that I really like.
Does anyone have a really good yeasted rye sandwich bread recipe that they would be willing to share?
I have never been a big fan of pears. I eat only a few per year. But when I saw those I decided to buy a few. They were delicious. Their beauty inspired me to bake this bread.
Soaker:
453 g water
As you probably know, there's a technique for improving bread which involves adding some quantity of "old dough" to the new dough. Some dough from the last batch, that's 6 or 12 or 4 hours old, or something. While this is great for commercial bakers, it's a little bit less great for the home baker. Here's what I've started doing:
I baked this bread for the second time and made a couple of changes. Here is the ingredient list as printed.
Buttermilk White Bread
Recipe By: James Beard in Beard on Bread
Changes I made were to use instant yeast and reduce the quantity to 1 tablespoon, next time I'll use even less.
Well, actually, I do love my new job. It's not as boring as the previous one and so much better than studying @ uni (at least my uni). But it has like two major drawbacks: firstly, we are not allowed to wear jeans in the office, and the second, which is really depressing - I have practically no time to bake bread!!!
This is baked from Hamelman's "BREAD", levain breads.
I knew that the radiant heat from a preheated stone will result in an unmatched ovenspring, so i played with my steaming technique a bit to accomodate the stones.
Here is a picture:
This was my bread project last weekend. I really enjoyed making it and it was delicious! I slightly modified the recipe found here. I didn’t do the sponge; I added the sponge measurements to the dough ingredients and halved it. Next time I will omit the red pepper from the herb & cheese mixture (the following includes the adjustment). Here is what I did:
Dough:
2 ½ tsp. Fleischmann's RapidRise yeast
3 - 4 ¼ cups all purpose flour
1 tsp fine sea salt
1 tsp black pepper
