I've been a long time viewer of this wonderful bread site and after much consideration I thought I'd post my own message. The bread bug has bitten me hard and I've been afflicted for the last 3 years attempting to make beautiful and tasty bread.
Good Morning - what have we learned so far? NOT to complete the first step BEFORE having your first cup of tea. This morning, I mixed the starter, flour and water together... went back to read the directions, realized my mistake, cussed, added the salt and stuck it all in the fridge. Sigh. We will see what I have when I get home.
So in a recent thread I posted a recipe that I based on a bread someone had seen on TV. I just did my best guess, based on provided ingredients and my own experience.
I figured I should post the results, because it was mostly theoretical, but I believed it would work. The goal was yeasty, soft, fluffy bread, and use of a preferment.
Here's the recipe, makes eight (8) 92g rolls/buns, or one good-sized loaf of bread...hence BreadBuns!
Hello all,
Most of you will not recognize my username, since I last posted here in March of 2008. But I've been reading TFL daily for years now, since I first searched online for a good pretzel recipe, and found this one. The combination of TFL, BBA, and Glezer's Artisan Baking Across America got me to the point where I could bake bread that I was proud of.
I finally got time to bake and wanted to revisit the miche. After all of the multiple miches I was really looking forward to popping a spectacular loaf. And...the process had some flaws and the results are not up to my aspirations, but unlike a skydiver whose chute doesn't open, I will live to try again!
By adding some yeast to speed up my winter sourdough baking I received teriffic results. I used my Cuisinart 5 quart mixer for kneading and 8 inch proofing baskets.
White Levain Multigrain
270 grams H2O
¼ teaspoon (heaping) yeast
170 grams starter (100%)
460 grams flour
10 grams salt
1 cup mixed seeds/grains (add ¼ cup boiling water during autolyse)
