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Hi,

I've made the Pane alla Cioccolata fron Carol Field's Italian Baker many times with great success, and I always wanted to try the Pane al Latte e Cioccolata, which brings milk bread and chocolate together.

However, I have some problems with the milk dough recipe from the first edition of the book.

/* UPDATE */

After input from lvbaker I recalculated the formula, and now I have a milk dough with the same hydration level as the chocolate dough. A charm to work with. My adjusted percentages are given below, here some new photos:

The bread on the rise:

I needed a break from gluten free baking and felt like baking with REAL flour!!! lol I found this recipe a while back on the Internet somewhere but sadly no longer have the link.

500 grams wheat flour
280 ml water
7 grams dry yeast
15 grams baking malt
15 grams of salt

Lye solution
20 grams of sodium hydroxide (NaOH)  dissolved into 1 litre of cold water

Thanks to the advice I received on my last post, I thought I'd try the Buttermilk Bread from the Laurel's Kitchen Bread Book.  What a difference from the oatmeal bread of the other day!

Hi

I am looking for help and advise on refreshing and keeping a Levain going. Having made the Levain from the chef and baked 3 x Pain du Levain i now have approx 500gms Levain which I have kept in the fridge for a week. I refreshed it with 125gms water and 175gms flour on Wednesday and again today being Saturday.

Is this still a Levain ? Or is it now some type of hybrid Chef ?

Thoughts and experience would be greatly appreciated.

The last time I made Ciabatta I made a sourdough version that came out quite good.  In my never-ending quest to try to create something new and hopefully great tasting I came up with the concoction below.

In gratitude for all of her help in my yeast water bread quest, I created a YW bread named for Akiko,  that would be fitting for her graciousness, generosity and skill.  I made this bread today and it is everything I would want in a YW bread if it were to be named after me but, she is the one stuck with it now  :-)  Thanks again to Akiko also known as teketeke at TFL.  A great YW bread named after a great lady.

Made Floyd M's Honey Whole Wheat today. For the 1 hour whole wheat soak, I used 9 oz KAF White Whole wheat, 3 oz Hodgson's Whole Wheat, and 4 oz Bob's Red Mill Spelt. I use active dry yeast activated in 3 Tbs water. ~10 oz. total KAF bread flour. Added 1/3 C roasted unsalted sunflower seeds and 2 Tbs canola oil. Having read through the comments, I heeded Jmonkey's and others advice and did 2 stretches at 30 and 60 mins of the total 90 minute bulk proof.