1/2 hr autolyse
mix in levain and salt
The thing I feared most about college was that I wouldn't be able to bake bread anymore. Turns out, however, that my dorm building has a kitchenette on each floor - equipped with a small oven that begins to smoke if turned to over 450 F. Good enough for me. Here are a few of the loaves I managed to bake while pursuing a dual degree in Computer Science and English Literature. I didn't have time to post them until now.
Zhavaronki (bird-shaped rolls)
This bread was made with 25% fresh ground rye, 25% sprouted multigrain flour, 25% fresh ground white wheat, and 25% AP at 72% hydration and naturally leavened. Used an overnight retard after shaping. One loaf is destined for Christmas stuffing along with some cornbread to be made later from fresh ground organic corn. In the background is a sous vide machine that will be used to cook a lamb roast coated with the fresh ground spices in the bowl. The other loaf will be enjoyed with that along with some frozen garden peas and broccoli.
Stu
this is my first attempt at the tartine country bread. Used my own starter to make the leaven. I autolysed for 2 hours, just because it fit my schedule and did the folds as instructed but felt that somehow the more folds/turns i did the wetter the dough became. No idea why. Maybe being in a humid tropical country didnt call for the extra water the recipe called for when incorporating the salt after the autolyse.
I haven't made a porridge bread in a while so sticking with my Durum kick I figured Polenta would go well Durum and used that along with some rolled oats and barley flakes in the porridge.
I made a starter with mostly Durum flour and added some 00 Caputo flour along with freshly milled Whole Wheat to the main flour mix.
The added fresh ricotta cheese added to the moist soft crumb.
I baked this one Miche style and the end result was a tasty hearty bread with a nice sour tang and moist crumb.
I had roasted some sweet potatoes and baby red potatoes the other night on the grill when cooking a marinated pork roast with using some of them in a bread. I thought they would pair well with some Durum flour and 00 Caputo flour and I was not mistaken.
This is a terrific sandwich bread and also works well mopping up sauce which I happily did with my wife's pasta and meatballs the other day. The crumb is a little tight but it was nice and soft and moist and tasted great.
This week we were reminded once again that we aren’t as hip, modern and advanced as we think we are when to comes to bread and most other things. We also don’t give our ancient ancestors as much credit and due as we should. I published an article by Samuel earlier this week , Brewing and baking, in Ancient Egypt that shows how advanced they were in baking bread and making beer.
Today I made Sour Cherry Focaccia by using Cook's Illustrated for the dough and method and Martha Stewart's idea for the topping. I used a total of 6oz. of sour cherries which I defrosted from my summer farmer's market stash and sprinkled each (9") pan with 1/2 tablespoon of coarse sugar and fresh rosemary.
i will taste them tonight at our dinner gathering and report the tasting results.
