So, now that I am nearly a novice bread maker and able to make a loaf of bread almost from memory,* I decided it is time to stretch my wings and see if I can make the bread in my Lodge loaf pan.
When I got Ken Forkish's Flour Water Salt Yeast and started baking from it last Summer, I found the breads and pizza doughs to be delicious, but the fermentation times for both levains and doughs was very much shorter than what were given in the book. I figured it must be due to my warm Summer kitchen, which was in the mid- to high-70's (F). Well, now it is Winter, and my Kitchen is about 68 dF. So, I have begun revisiting some of Forkish's breads.
This time we went back our favorite crust; Sourdough Focaccia Romano. The SD levain used 10 g of rye starter, we added 45 g yeast water for the liquid and 45g of white whole wheat. The 100 g of levain made up 20% of the total 500 g dough flour and water weight.
I discovered this poem on TFL (in a comment posted by LindyD – thank you, Lindy, for sharing it);
I am re-posting the poem here - I thought it so beautiful, and so fitting, for the winter solstice.
I heard a bird sing
In the dark of December
A magical thing
And sweet to remember.
'We are nearer to Spring
Than we were in September,'
I heard a bird sing
In the dark of December.
Oliver Herford
The yeast water really makes for some amazing oven spring. For this bake I used 50g YW and 25g sweet levains both at 100% hydration and less than 300g total flour, all AP except for the levains and still got this monster, mutant loaf:
Once again am egg wash and a generous sprinkling of sugar and ground almond. Sadly I was out of slivered almonds.
Happy baking folks! Brian
This bread traces back to the Saami people of the arctic. It is very easy, went quite quickly and I think it's really quite tasty.
An illustrated recipe may be found here:
http://www.instructables.com/id/Sami-Flatread/?ALLSTEPS
I made a double batch, using half all purpose flour, and half whole wheat. I also used lard yet once again, as the recipe said this is what was traditionally used. And although the recipe calls for rolling, I pressed mine like I do tortillas.
This is a slight variation of a spelt dough from the new Tartine no 3 Book. I used less water then recommended and a different mix of flours. It was a tad more sour than I prefer....next time I will only retard the rise for 6 hours instead of 8. Crumb was open,fully gelatinized and super moist, crust was thin and shattered when cut.
This is another version of the bread I made last week but I subbed out the white rye with durum flour and I added some dried Shallots reconstituted in the liquid first.
All I can say is the smell of the shallots baking in this bread was amazing and filled the entire house with its oniony aroma. The substitution of the durum changed the flavor profile slightly, and it was hard to really tell the difference without doing a side by side comparison.
We made 3 different kinds of fruit cakes today hoping to appeal to everyone -young or old – traditional or modern. They all basically shared the same basic ingredients. By varying the amounts and which ones went into the mix the cake changed drastically.
Something is really snockered
I got fascinated by panettone since I tasted my friend's homemade panettone. The aroma and texture is extraording. I decided to make my own panettone this year. A friend of mine in U.S bought some beautiful panettone molds for me. I started my panettone journey this month.
