Inspired by the recent blogs about Pane di Altamura by Franko
http://www.thefreshloaf.com/node/24102/pane-di-altamuramy-ongoing-project
http://www.thefreshloaf.com/node/24172/first-success-altamura-project
and David Snyder
I've managed to fit in a mid-week bake, its actually much easier than you might think.
Decided make up a Pear Cider Bread, figuring that the extra sugars make the fermentation a bit easier. Mixed everything up as soon as I got home from work, stetch and fold a few times and leave to bulk ferment for a few hours. Shape before going to bed and bake first thing in the morning. It takes me an hour to get ready for work, and only 40 minutes to bake a loaf of bread - perfect!!
These are a couple of the bakes from my ongoing attempt at combining methods from Whole Grain Breads and Tartine Bread into a simple, mostly whole wheat sourdough. The bread is turning out pretty well - crackled crust, soft, springy crumb, lovely flavor. It's amazing what even 15% white flour will do for the texture of a whole wheat bread. The hardest part is just making up my mind about the details!
Hi hi from Vancouver, British Columbia!
My family and I are spending the remainder of summer up here, with me telecommuting back to the office a few days a week.
There is a ton to see and do here. Bakeries are, of course, on my hit list. I've already sampled a fair share. I visited Siegel's Bagels our first morning here.
I made this bread yesterday from Hamelman's yeasted prefermets section. I used 50% Strong white Hovis bread flour, and 50% Snowflake Nutty Wheat Flour. As the latter contains too much bran, i adjusted by adding some all purpose flour to the final dough.
I mounted two baking stones on two separate racks. The oven spring was better this way, i think. I used Sylvia's Steaming technique.. (very effective).
You can go nuts trying to find the perfect pizza dough formula. The cookbooks and the web are full of recipes for various types of dough and full of opinions regarding the type of flour to use, the ingredients (beyond flour, water, salt and yeast) and the mixing and fermentation methods that work best.
This sourdough focaccia if based on the excellent post, for a 'sourdough raisin focaccia' by bwraith. http://www.thefreshloaf.com/node/2581/sourdough-raisin-focaccia
