The title is a mouthful I know.
But wow this bread might be my new favorite.
I made a video showing how I made these loaves. It's pretty straight to the point, if anyone is interested in watching. Don't mind my pajamas lol.
I decided to take (Canadian) Thanksgiving weekend 'off', meaning I won't be baking for either retail outlet for Saturday nor am I doing a regular bake for the subscribers on Sunday. Of course, I'm baking ten dozen Sweet Potato buns for them tomorrow, including half a dozen gluten free ones, and four loaves of Heart Bread for my special customer as well, but you know, relatively 'off'. Which means, of course, that we didn't have any bread for ourselves either (no leftovers to nick from the bread shop on Saturday).
Hi everyone. Before I say anything else in my inaugural blog entry I want to thank everyone who has contributed to the forums and made blog posts on this site. It's been very helpful. I especially want to thank the folks who have been candid about the difficulty of working with 100% whole wheat flour.
So we finally made it to Mexico! And after a one-month delay we found a wonderful house to rent with a big kitchen and granite countertops. I haven't made a run into the 'big city' to find actual bread flour at Costco yet, so I'm experimenting with a local flour, Espuma de Chapala. I also bought a vacuum packed brick of yeast.
In retrospect, I probably should have reduced the yeast in this one. Here is the dough at the beginning:
Thank you, LL, for sharing the formula!
Holy moly! Almost used the black cardamom...
San Joaquin Sourdough Two Ways
David Snyder
September 28 and October 2, 2017
Background
My favorite bread of all time! I haven't posted in a while! I got a new job, but I quit so now I have all the time I want to bake all the bread I want!
We pour our heart and soul in the dough. Every loaf is a love story.
You will know how much I miss you when you receive my bread...
Sending mommy's love with the taste of home...
Well, for last week I got to do a bigger bake than normal, since I was baking not just for ourselves but also to take a few things out to my In-laws for dinner on Friday (there were some East coast relatives in for a visit, so a clan dinner was in order).
It ended up being a very mixed bake, with a lot of inspiration from missing-but-now-happily-returned posters, as well as the steadfast posters who always give me something to try…
Alfanso's post reminded me that I hadn't made this bread in quite a while so I took a leaf outta his book - no, not a baguette - and made Hamelan's Vermont SD but used my new swiss born rye starter and made the levain mostly rye. I started early as I planned to bake before bedtime. It was a little slow but I did refrigerate for an hour and a half so that it slotted into my baking schedule. Quite happy with the look of these 2 loaves while they were still snuggled up in the "DO"s . They sliced up very nicely today as well!
