I'm relatively new to sourdough and am trying various formulas in search of a basic white sourdough. Here are my latest attempts:
Hammelmans Vermont Sourdough:
And here is the associated crumb shot:
BBA Basic Sourdough:
I adapted this recipe from Hamelman's Bread, page 113. I followed his timings closley, and just changed the size of the recipe to what I feel works best with my mixer (Cuisinart 5 quart). I also changed the overall hydration from 68% to 65%. Loaves came out with a thin & crispy crust and light & nutty crumb - would certainly make great baguette dough.
Preferment
270 grams flour
165 grams water
1/8 teaspoon yeast
5 grams salt
Hi
Just wanted to crow a little today. I've been a member of this wonderful group for quite a long time and have always made bread but in the normal way most people do, not really understanding what's going on and making the same mistakes. I'm still stuck when I see a recipe I want to make but it starts out with "200g starter" - I would like to figure out how to make that a "yeast, water, flour" portion since I don't make starter (at this point, I'm not a sour dough fan).
Hi, I'm Craig
I'm new to this site but I LOVE making bread! Love it, Love it, Love it!
Last night I made an attempt at a heart shaped loaf of bread, to give to my partner on Valentine's Day: I was up all night cutting out little hearts that I'd stuck in the cooked bread :D
This week’s baking—and cooking-- were inspired by Fresh Loaf masters proth5, Wally, SylviaH, Hansjoakim, and AW. There was duck confit, whole wheat bread, sandwich buns, and Pat’s “Getting the Bear” baguettes (aka “Bear-Gets”), including a Margueritte-shaped thing—"Le Fleur d’Ours".
My first baguettes are in their second rise under a canopy of dusted linen and plastic. I'm glad they're under wraps. They are undeniably ugly. Instead of rolling out slender columns of dough, I created things that look like squat electric eels, large cucumbers, chubby rolling pins. I hadn't allowed the dough to rest long enough after pre-shaping. Darn.
Well, we'll see what I end up with in two hours.
Sylvia
Bronx-to-Barn Baker
Actually, I posted this elsewhere, but am not sure how many have seen it, so I'm reposting under its own heading.
It's been a good while since I last chronicled our adventures and misadventures in the world of publishing, and a lot has happened in the interim.
This weekend, I baked a couple of breads I have enjoyed, but both were made with variations.
I have made the 100% whole wheat bread from Peter Reinhart's Whole Grain Baking a couple of times before with fresh-milled flour (100% Whole Wheat Bread from WGB, made with fresh-milled flour). I think it makes a delicious bread. This weekend, I wanted to make it with finer-milled flour and with a whole wheat starter, rather than a yeasted "biga."
