Hey, guys.
What's good? I am off from work next week so, that's always good on my end!
Lets get down to brass tacks. I am pretty proud of this loaded up pie! I made the movie because it's easier. I don't think it will go on my YouTube.
I decided to venture into enriched breads this week and make Pain de Mie from The Perfect Loaf: https://www.theperfectloaf.com/pain-de-mie/
One more step....
Process
http://www.thefreshloaf.com/node/51572/vermont-sd-baguettes-course
Scaled to around 240g each.
First four below were made with the baking set up described in Baguettes II
Baking process
Locally sourced, farm fresh seasonal pie bake.
So I decided to try baguettes again having had one previous attempt. This time I tried the Anis Bouabsa recipe more or less based on what MTloaf and Alfanso posted here.
i only found one online mention of something similar
here http://www.thefreshloaf.com/node/28972/cheese-starter-culture-sourdough-starter
but i decided to try and redo/re-approach my experiments that i tried before.
maybe a year ago, i started trying to add cheese cultures to yeast biga and let them sit a while and keep feeding it; (also, with tribasic calcium phosphate Ca3(PO4)2, just in case it helped)
Had been attempting sandwich bread since before Christmas- constant fails. After lots of research and questions, finally figured out I’d been doing 2 things wrong- underkneading and overproofing. That, and the crappy yeast packets from the grocery store were the culprits. Use only Saf-Instant yeast now and couldn’t be happier. This morning, I made the honey wheat loaves from Allrecipes. I usually do 1 loaf recipes, but this had 2.
Yes, I've posted this before, but this is a slight mod. 2 changes from my past excursions. This is a first time combining two distinct olives into one bread. Okay, minor news. More importantly, since enduring my Martin Philip Classic Baguette w/IDY marathon, I've changed out the timing on divide and shape.
Been getting my head round sourdough and this is probably my most successful loaf yet! Can't remember where I read it, but distinguishing dough that has come to the end of its bulk as "whipped cream", vs "just cream" at the start, has made a big difference to aeration. I'm also practicing my slap and folds.
Here in Switzerland we have some great flours. My German and my French is pretty poor. I've stopped trying to follow English recipes stringently and just go by feel instead. This is 100% Ruchmehl, which I think is a whole grain flour. Either way it tastes lovely.
