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I am an enthusiast who has been baking for a bit over a year now, mostly with sourdough. I started because the bread I tasted in France was so amazing and different to what I am used to in South Africa. I will be visiting New York City for a few days soon and I would like to visit any artisanal bakeries that would be willing to let me spend some time there to observe. Any suggestions would be appreciated.
I have been meaning to report a new (to me) technique I have been using, although technique is a rather fancy name for it. After the dough has sat for 30 minutes autolyse I wet the counter and my right hand and do a sort of modified Bertinet method. I pick the dough up and slap it down hard and repeat several times. Just one hand and really slam it down, and in no time the dough is shiny and ready to ferment. Makes the trivets fall face down and the neighbors probably wonder what I am up to, but it is very satisfying and the bread is good.
So my sourdough starter isn't ready yet. I've decided I'm going to baby it a little longer with three stirrings a day and lots of love. That being the case, I still needed to bake. This came about because I had oatmeal for lunch today. Strange lunch, I know, but sometimes you just have those cravings that must be heeded. I envisioned this as a soft-crusted bread with a dense but moist crumb and a decently caramelized crust. I wanted a little maple flavor, as well as the flavor of the brown sugar. I almost got it, but I think that this is still a work in progress.
I knew these where a hit when my husband took his first bite and said " Oh Man These Are Good"..he usually doesn't say much...just eats! The recipe is from the front page of http://northwestsourdough.com/ . I used my left over Rye Starter with GM organic AP Flour and the barley malt syrup instead of sugar and water, melted butter, with powder milk directions. I also freeze any leftover fully cooked waffles so the midnite snacker can have his toaster waffles!
______________________I swear, it's just about impossible to kill a starter. I'd left my poor rye starter unfed in the fridge for at least three months, and when I opened it a couple of days ago, the top was a slimy grey with some sort of fuzzy stuff starting to take hold. But, as I often find is the case, underneath this disgusting, repulsive crust, though the starter looked tired, it also looked undamaged.
I fed a dab of this under-crust starter a few times and it soon looked ready to make a loaf of bread. So I did -- a loaf of 40% Rye with Caraway.
Last weekend I finally had time for baking, after a long and exhausting week. Continuing the exploration of Hamelman's book "Bread", I ventured into the Detmolder method section. I love ryes and I love a good challenge, so naturally the three-stage 90% rye had to be made. My rye starter is always very lively, but to my surprise, it was going out of control by the end of the third build. The final dough was a sticky mess; in fact, it resembled clay more than any sort of dough. Hamelman warns not to add more flour even if the dough is tacky. I stuck to his advice.
Taking a break from fence rebuilding, I've updated a bunch of the modules on the site. I added something many folks have asked for, a private messaging (PM) system, so users should be able to send and receive notes to and from other individual members of the community. It looks like is a pretty clean, simple, easy to use system. Let me know if you have any problems with it.
I am making my first loaf of bread with liquid levain. It seeems to be rising so assuming that is a good sign! When you refresh levain do you have to discard some of it or can you just keep feeding it? I am very new at this but determined to get it all down! I will post pictures of my finished product.
