Baked this in the morning before going to work.
Process is similar to the one from the original post here.
Some changes on my side:
Ever since Sylvia posted her wood fired calzones we have been making them at least once a month. These were packed with home make pizza sauce, fresh and shredded mozzarella, Parmesan and Pecorino cheeses, Italian hot sausage and pepperoni , red and green onion, button, shitaki and crimini mushrooms, with some red pepper slices and fresh basil.
I haven't posted in a while due to a busy travel schedule and family obligations. When I finally returned a few weeks ago I wanted to try out a few formulas from Robertson's latest book, Tartine 3. His combinations of ingredients and use of porridge (think cooked soaker) are very intriguing.
In between World Cup games, I thought I’d catch up on a couple of recent bread experiments and bakery visits. I’ve been traveling for work quite a bit this Spring/early Summer, and two recent trips afforded me the chance to stop by the bakeries of two favorite bread book authors, Chad Robertson (Bar Tartine) and Ken Forkish (Ken’s Artisan Bakery).
Coming up on four years since I first tried to bake bread. The history has been kept here in my Fresh Loaf blog. For the first two years or so, I baked almost weekly (and blogged often weakly). Then, as my experimentation yielded satisfactory formulas and techniques, the baking became a bit less frequent and the blogging much less frequent.
Well after an extremely busy spring, I have found the slack time to begin baking again.
Several weeks ago our local Sobey's grocery store was bought and re-branded to SaveOn Foods and I was given a coupon for a free loaf of bread. It was my first loaf of grocery store bread in nearly 21/2 years and to my surprise, I quite liked it. My first attempt at a YW multi grain bread resulted in a brick, so I bought another loaf of store bread.
We've started making Greek yogurt at home, which leaves us with lots of eft-over whey. We've made ricotta, and I've started experimenting with using whey for some portion of the water.
Here's the formula I used:
Levain
100 g 100% starter
100 g KAF AP
70 g Water
30g Whey (yogurt-making byproduct)
16 hours
Dough
All of the starter
700g KAF AP
300 g Sprouted whole wheat
722 g Water
20g Kosher salt
The highly anticipated Oysterfest took place today and is the biggest draw up to this neck of this "woods", as far as events go. There's beer and numerous vendors of oyster's in many different styles. I'm not an oyster guy but apparently some of the world's best oysters come from right here. There's an oyster eating competitions and all of the restaurants that vend compete for "best oyster" each year. Many thousands gather and it's quite the spectacle.
You find these muffins in places with an Azorean Portuguese population, like SE Massachusetts, where I've eaten plenty of them. Crisp on the outside, soft on the inside. Sort of a cross between Portuguese Sweet Bread and English Muffins. But better. Great at breakfast or tea-time, with or without butter. These are tarted up a bit with a biga and some lemon peel.
Biga
Today's bake is a focaccia! I've made a more then a few over the years and tried many recipes, and this is the one that finally pleased me.
It's based on this old post & recipe, with only minor adjustments.
