This is a very rustic bread using roasted baby red potatoes and roasted sweet potatoes. For the red potatoes I mashed them up and added them skins and all. You can see some whole pieces of potato sticking out in the crumb shots below.
Hi... cracked my clay clouche( spritzed water on dough..bad idea). Does any one know if cracked base can b repaired or just chalk it up lost and buy a new one. Thanks
I loved Trailrunner’s “Look ma, almost no hands…” bread method and decided to give it a shot. This bread is almost the same recipe, but scaled to making three loaves and with the addition of some flax. The ingredient list is similar to Trevor’s European Peasant loaf so I decided to have some fun with names and call this a Canadian Settler loaf because of the inclusion of maple syrup in it. Carolyn, I hope that you don’t mind me renaming your bread!
Hello Everyone,
I posted once on one of the very old thread and I think its better that I start a blog on my croissant adventure as I think I need to note down what works and what not works. I too hope that I will be able to get some tips and advice from all the experts too.
Hi Freshloafers
just wondering if anyone has mixed dough, then put in in the fridge for a bulk retarding and did the stretch and folds the next day in the morning, and then divide, pre shape, shape and for a midday bake
thanks in advance for any thoughts/insight
MJ Sourdoigh
This is a very tasty bread with 30% of barley flour, 30% of rye flour and 40% strong bread flour.
Procedure:
1.) Prepare 20% of leaven at 100% hydration (could be with white flour or rye flour)
2.) Mix all ingredients flour+water+leaven +2% of salt (no autolyse) and develop the gluten right away after you mix on low speed for about 3 minutes.
3.) Do series of S&F in 30-45 minutes intervals.
4.) The bread on the picture was cold retarded for 20 hours.
Bake as you normally bake your breads, nothibg special required.
I baked this bread for my daughter. She is suffering from gluten intolerance problems.
The mix of GF flours is like this:
This is my first blog entry and porridge sourdough.
I have started baking bread for less than a year and they are almost all no-knead overnight artisan bread. Since the start of this year, I have been trying my hand at sourdough as I successfully made a starter at the first attempt. Though, as a year 1 student, time is not something I have a lot to sparse so all of my loaf are essentially no-knead, stretch and fold type.
This is my first trial of porridge sourdough inspired by the Polenta and Rosemary Sourdough from The Perfect Loaf.
I've been very busy with university life recently but I'm glad I was able to squeeze in this bake, it relieved all of the stress that I've been experiencing for the past few weeks.
Good days folks I have been trying to make a regular white bread for the past year that would not have those millions little little air bubbles and tiny holes inside the bread.
Can someone please assist in how to eliminate or drastically reduce the air bubbles and little hole inside the bread
