Here's my plan. This is based on past loaves, where I've measured, and where I've not measured; but this is not an exact duplicate of anything past. (SOTSOT = some o' this, some o' that.)
Started: Tue, Oct 15, 2019.
Goals:
Love these real artisan baking videos. If the bread was 4# and tastes as good as Poilane's then he cold sell it for 9.6 Euros in Paris and $50 in Phoenix:-)
Hi all! My name is Kris I live in Girvan which is in Scotland. This is my first bake using a yeasted dough (milk bread recipe). The batch baked rolls seem to have turned out ok. Whereas the loaf needs work. Not sure what I’ve done wrong. Maybe under proved?
Practice makes perfect. I think next time I will try and tighten up on my shaping and prove for longer.
I know this sounds weird. But bear with me.
So the baking continues. With three upcoming interviews I want to make sure I'm on my game, so I decided to do one of my favorite breads to make--with a twist. I LOVE making baguettes. Wait. Let's be honest...I LOVE EATING baguettes. Making them is Ok. Especially when they're higher hydration, which I find challenging still. But whatever...a challenge is a challenge and I'm not usually one to let that stop me.
Favorite Baking Books:
Tartine Book No. 3, by Chad Robertson.
Whole Grain Breads, by Peter Reinhart.
The Bread Baker's Apprentice, by Reinhart.
Tartine Bread, by Chad Robertson.
Flour - Water - Salt - Yeast, by Ken Forkish.
Healthy Bread in Five Minutes a Day, by Hertzberg and Francois.
The New Healthy Bread in Five Minutes a Day, by Hertzberg and Francois.
Artisan Pizza and Flatbread in Five Minutes a Day, by Hertzberg and Francois.
The Tassajara Bread Book, by Edward Espe Brown.
It's been a long, hot summer. Well...not so long, but hot. Too hot to fire up the oven here in the house--and I hate that thought. So as the temperatures are dropping, so are the levels in my flour store since I'm making up for lost time. Add to that the fact that I'm looking for a new gig--as a bread baker and you've got the perfect recipe for....well....baking. As I was researching one of the places I was applying to today, I came across a menu item that I had not heard the name of--the Bialy. I was curious because the photo they had on their site looked tempting.
This is my second einkorn loaf. The first was baked roughly half a year ago when my friend kindly offered me some einkorn berries to try out. It left me with the impression that einkorn makes a slack and sticky dough that weakens with time. For some reason, the experience isn’t quite the same this time.
50% Einkorn Sourdough
| Dough flour | |
