Here's something that doesn't work...
Another attempt at WWSD without a bulk ferment. It went less well this time. I had to get these ideas out of my head, and now that that's done I can go back to methods with better odds.
Not sure that this is going to last long enough to make sandwiches out of...... its good.
I followed the 123 recipe here.
mixed 9-10 oz starter, 18 oz bread flour, 9 oz regular flour, 18 oz water and 1 Tbsp salt (remembered to add salt this time!)
Well, first thing, thank you all for the feedback to the previous entry. I do realize that working is no excuse for leaving my whole family without tasty bread) I am now looking on the way to adapt some of my favourite recipes to new schedule and to practice out those which fit in it.
Three bakes this weekend—from the lean to the…not! All were good to eat, and all contributed to my learning process.
Honey-Oatmeal Sandwich Loaf
Hello, This Ciabatta is made using a double flour addition/double hydration technique, with thanks to SteveB - breadcetera!
Here's a link to SteveB's recipe and technique: http://www.breadcetera.com/?p=162
I did three stretch and folds during bulk fermentation (not following SteveB's instructions here!), thinking it might help add some air bubbles.
Apart from these S&F's and "gently" rolling the dough over onto the peel I tried not to handle the dough, for fear of degassing it.
I started to make a wild yeast sourdough starter on 21st August this year ( from here -- http://www.thefreshloaf.com/node/233/wild-yeast-sourdough-starter) and my first sourdough was Susan's one.
http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/
You can see my sourdough diary here --- http://www.thefreshloaf.com/node/19544/my-sourdough-diary
Hello, I've been wanting to make croissants for years. hansjoakim's recent post and getting a copy of Ciril Hitz's Baking Artisan Pastries and Breads spurred me into action.
This all started as a joke in the Spanish forum http://www.elforodelpan.com
I commented on my way of kneading, which is basically the slap & fold method using just one hand. It's a very convenient method for the amount of dough I use to make, about 1.2 Kg or 2.65 lb, but I've used it with up to 2.5 Kg of dough.
Good-humoured discussiong followed, with some forum members ironically questioning the possibility of such a thing as one-hand slap & fold, so I decided to make a little video and this is the result.
The "San Joaquin Sourdough" is my own recipe. It evolved through multiple iterations from Anis Bouabsa's formula for baguettes. Most of my deviations developed in discussion on TFL with Janedo, who first suggested adding sourdough starter and rye, and, then, leaving out the baker's yeast and making it as a "pure" pain au levain.
I have tried many modifications of ingredients and procedures. The current formula uses the ingredients specified below.
