Blog posts

Nury's Light Rye Bougnat

Nury's Light Rye Bougnat Crumb

SF SD from Reinhart's Crust&Crumb

SF SD from Reinhart's Crust&Crumb Crumb

I haven't produced much published baking material in the last few months, so here is something new for me.

Bertinet's Croissants & Pain au Chocolat

So I decided that after maintaining my starter for almost a year now and being pretty satisfied with it, that I was confused about what I was doing. I've read so many different refreshment ratios for starters that it made me doubt my own, so I split it up to try a new one. Usually I do a 2:1:1 (starter:flour:water) to double it. By the way my starter takes on slightly different forms from time to time. For no particular reason other than I haven't developed a favorite I'll either feed it wheat flour, clear flour or bread flour.

How I went about it...

I made Leader's Pierre-nury rustic rye dough. I like the dough so much, I'm experimenting again, well....

After following all the directions, carefully laid out the dough before me. I had just prepared all my ingredients:

Since the discussion continues on aging flour, this week I had the opportunity to mill and bake all in one day and I thought I would document the results.

I used the milling routine from my former post, but added two “medium coarse” passes prior to removing the bran. Immediately after milling I made the dough using the same method as my prior loaf. I really attempted to go “by the numbers” – number of strokes, dough temperature, fermentation time and temperature, and proofing time and temperature so the only difference would be between aging and not aging the flour.

I think these cookies are really wonderful

Ingredients

3 oz. (3 squares, 85 g) unsweetened chocolate

1 lb. (454 g) sifted confectioners’ sugar

1 tsp (5 ml) vanilla extract

3 egg whites (or as needed), slightly beaten

granulated sugar as needed

For my valentine this year I thought I'd send something a little different. The folks at Poilane did an awesome job.  

From Bievres with love.  

For those of you who have followed bwraith’s adventures in artisan milling – and I commend them to all – let me say that I am nowhere near his level of attention to detail and analytics. I just thought I might post as I’ve taken an approach that is more accessible to the average home miller.

I am milling on a Diamant 525 which is hand powered and uses metal grinding plates. I hand sift using plastic sieves. Here is a picture: