This is Michel Suas version of N.Y Rye from his book Advanced Bread and Pastry. It's a great rye bread with great taste and texture. His formula calls for a pre-fermented dough that is made up the night before you bake, left out at room temp.
I decided to post pix of my motherdough which is where this all started. It has a very short history at this time but hopefully it will last a few years and I can pass it down and around. Flour and water.
E
[/center]
After seeing Eli's version of Maggie Glezer's sourdough challah from her book A Blessing of Bread, I really wanted to make challah. But this particular bread uses a firm starter. (Firm starter?! I don' know noth'n' 'bout makin' no firm starters, Mizz Scahlet!) I don't have A Blessing of Bread yet (I do have Glezer's wonderful book Artisan Baking though and it's one of my favourites).Hmm, what did I make?
If you guessed 'gingerbread' from the [url="http://www.thefreshloaf.com/recipes/gingerbread"]recipe[/url] from Floyd, you are right! It is much darker in real life. I need a new camera.
The recipe is so quick and easy and the crystalized ginger was amazing in it!
Well, I've been MIA in the bread baking world for a loooong time, as I've been busy with my other passion, baking dog biscuits (Barkwheats).
I decided to make these baguettes following the simple...so simple recipe. Holy.......smokes! These were the BEST baguettes I have ever made in my entire life! I've NEVER before been able to get a crust that crackled when I bit into it and a chewy crumb that was nice an open. OH....this makes me want to do this every day now.
Pictures:
Susan's Sourdough
Susan's Sourdough
The sourdough bread recipe from SusanFNP is wonderful.
Yeah, it's been a fair while. Not that I haven't made bread, I have, numerous batches in fact. But they were really mostly "sandwich" bread and all basic yeast things; specifically "Susan's Farmhouse White Sandwhich Bead" but using part whole wheat. Not as tasteless as store bought "Wonder" type stuff (which they were meant to replace) but not terribly exciting, either. On the up side, these numerous plain breads allowed me to play with the oven's temp a bit and I think I have it tweaked to be pretty accurate now so things don't burn too much. So let's get on with today's bake.
My name is Jean, the Belgian version (I am a guy).
I have been baking bread for the last 30 years in an electric home oven, never getting the perfct loaf.
I am loking forward to check out all the techniques you are using to get an artisanal loaf out of an electric home oven.
my field of experimenting now is "no Knead" bread.
I was impressed with the results i had in getting the texture and crust I have been looking for.
Susan's sourdough 
Susan's sourdough