Aiming for consistent performance while varying the ingredients.
First up, breads:
20% corn, 30% sprouted durum, 50% kamut, 7% olive, 1% dried basil
40% sprouted einkorn, 10% sorghum, 50% blue emmer, 15% hazelnuts, 2% coffee
I don’t have a proper oven, In my previous blog posts I would go to my relatives to bake which is not ideal, anyway I found that using a pan loaf is a great way to bake in a “toaster oven”. You also get even slices and it’s easier to store and toast.
My pan is 19.7cm x 10.6cm x 11cm.
First I tried a 340g loaf (300g + the ~40g in the starter) It’s a cute loaf (image above) but you can fit more in there.
Hey, guys.
What's good? I am off from work next week so, that's always good on my end!
Lets get down to brass tacks. I am pretty proud of this loaded up pie! I made the movie because it's easier. I don't think it will go on my YouTube.
I decided to venture into enriched breads this week and make Pain de Mie from The Perfect Loaf: https://www.theperfectloaf.com/pain-de-mie/
One more step....
Process
http://www.thefreshloaf.com/node/51572/vermont-sd-baguettes-course
Scaled to around 240g each.
First four below were made with the baking set up described in Baguettes II
Baking process
Locally sourced, farm fresh seasonal pie bake.
So I decided to try baguettes again having had one previous attempt. This time I tried the Anis Bouabsa recipe more or less based on what MTloaf and Alfanso posted here.
i only found one online mention of something similar
here http://www.thefreshloaf.com/node/28972/cheese-starter-culture-sourdough-starter
but i decided to try and redo/re-approach my experiments that i tried before.
maybe a year ago, i started trying to add cheese cultures to yeast biga and let them sit a while and keep feeding it; (also, with tribasic calcium phosphate Ca3(PO4)2, just in case it helped)
Had been attempting sandwich bread since before Christmas- constant fails. After lots of research and questions, finally figured out I’d been doing 2 things wrong- underkneading and overproofing. That, and the crappy yeast packets from the grocery store were the culprits. Use only Saf-Instant yeast now and couldn’t be happier. This morning, I made the honey wheat loaves from Allrecipes. I usually do 1 loaf recipes, but this had 2.
