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Hi everyone. Even though I have been baking, I haven’t posted in quite awhile. This semolina bread is from Jeffrey Hamelman’s Bread book. It uses a flying sponge which allows the baker to start and finish a bake all in one day. Great for the absentminded who forget to build a levain the night before! A flying sponge uses commercial yeast along with flour and water and ferments for about 75 minutes.
Today, I made a tiny little leap to no where in particular by teaching a small class to make bagels. Since people (including me) had limited time I did a few practice rounds, taking note of the times, so we could fit in everything, including a potluck lunch, into a 2 hour period.
The Bread Baker's Guild of America has a recommended format for publishing bread formulas.
I'll post later on more functional aspects of the format.
My new 'Wellness Mat' I ordered it from Amazon.com. OMG...why didn't I get one of these earlier. I'm loving it. They are expensive but sooo worth it...check out all the pluses on this mat. I sometimes stand all day long in the kitchen. What relief this mat provides. I couldn't be more pleased. I ordered the 2x6 and it lays across my sink and L shaped baking area perfect. No more tired legs.
