I adapted the Hamelman recipe below, as I really wanted to make a multi-grain bread with a soaker. I didn't have any bulghur, so I used cous cous instead. I continue to go for the bold crust, so I allow a little extra time on the bake.
It is just so much fun getting that soaker going, isn't it?
I've been reading for a while and took this opportunity to post. Made some granary style loaves today from a KAF recipe: the bread pans were a bit big for the loaves (9x5) but the final product was absolutely delicious, with a slight crunch and a bit of malt flavoring.
(sourdough starter in the background) :)
Phin
Lately I have been learning how to bake baguettes and have been experienting with various formulas and methods.
It was time for the much anticipated Arts and crafts market – Times Square, Dubai. On Friday, the 9th, I had prepared my display gear, packed and loaded my bread, and head to the Market.
I decided to go back to the 5 Grain Levain from Week 26 found here http://www.thefreshloaf.com/node/37954/farmers-market-26-five-grain-levain.
I made two major changes.
First, I increased the hydration by a total of 13% in the dough portion.
Second, I decreased the PF in half from 25% to 12%. I kept it split 7% liquid levain and 5% rye sour.
I've been baking mostly boules at home since the cast iron combo cooker has been my method for generating steam. Sometimes I just feel like having a loaf pan-shaped bread, but I still want to have all those hearth bread qualities.
We've moved to Orcas Island, Washington and while our house is being built we are living in a 16 ft diameter yurt. it is cozy to say the least. Here is my bread kneading station set up in the yurt on top of our clothes dresser.
I have been wanting to try this recipe since I saw the post about it on the A Breaducation site here.
The crumb on his bake was nothing short of fantastic and looked like it would melt in your mouth.
Hello all, this is my first post over here :)
Iv'e been learning from this site for a long while now, and thought it's time to start posting the results.
This is my third or so attempt at baking a sabbatical with the goal of creating a nice, open, crumb - and I think I've finally nailed it.
The recipe is based at the recipe from "Baking Artisan Bread" by Ciril Hitz.
Made a 1:1 poolish and left it to ferment 16 hours overnight.
Final dough:
Yesterday I was struck with the urge to make a poolish, and mixed up 50% KAF AP with 50% high extraction spelt, water, and a little instant yeast. It burbled away for a good 13, 14 hours, and then became fodder for two different doughs.
I followed Hamelman's Ciabatta with Wheat Germ and Olive Oil pretty exactly, and turned it into a small ciabatta and a little foccacia. Since I hadn't yet gotten the chance to try focaccia with grapes and fennel, I took this chance to do so. The crumb came out well enough, and the flavor combination was nice, but not a new favorite.
