Last week I baked Hamelman's Semolina with whole-grain soaker, using a natural leaven rather than fresh yeast, and was delighted with the results.
Hi,
I have moved this over from a discussion on Shiao-Ping's blog to my Blog, as I was getting lost in some of the detail being covered, and because Shiao-Ping had asked me for more detailed discussion of sour doughs within My Blog page; so, here goes:
I am detailing below the feeding regimes we used to make thousands of Pain de Campagne and Rossisky loaves everyday in the bakery where I worked from 1994 to 2003.
Feeding regimes: Commercially one feed works fine
Hi All,
I tried again with the baguettes. This time I used 1.25 cups of flour and .5 cup of water, 1/4 teaspoon of active dry yeast (i bought the glass jar in spite of some of ya'll's advice so i'll be using it for a while.) and 1/4 teaspoon of salt (i should've used more salt)...
So, does it count as an autolyzing if I've already added the yeast and the salt? Since i've got the active dry stuff i have to soak it first and since i'm using so little water i don't have enough to divide it.
Will slick Method 100% naturally leavened, white Maltese bread.
Flour 100% ( Including flour from starter )
Starter 33% ( 100% hydration )
Water 67% ( Including water from starter)
Salt 1.6%
Sugar 2.5%
Butter 2.5%
Milk 1 TBS @ 600G total flour
Yesterdays recap.
11 hours since I started my bake n blog day, I finally completed my bake. At first the dough was giving me some trouble, by being stubborn and not wanting to double fast enough, luckily my wife came up with a great solution, I took it into our baby room where we keep it warmer, and with in two hours it popped wright up.
This subject arose on another blog. As an initial blog post, I offer these photos as illustrations of my idea of a translucent crumb. I hope that the photos adequately show this characteristic.
A while ago Debra Wink asked for information on English Muffins.
I attach details below, mostly from a Practical Class with my Foundation Degree students from last academic year.
The attached video is from very early days, and was prepared entirely by the students. You can hear me advising other students in the background; that's how I know I wasn't directly involved.
A week ago, I bought my first rye and whole wheat flour, they were imported from Germany. I could not understand a word on the description, but I was determined to try my hand on these flour. Here I am trying my first rye and whole wheat bread. Honestly, I have no idea what it is suppose to look like or taste like, as I'm not a fan of rye bread usually, I'm a white loaf freak. Surprisingly, this recipe is easy, and the taste is really good. I still need to work on my shaping and proofing timing though.
Shiao-Ping's beautiful miches, based on MC's interviews with Gérard Rubaud, inspired me to attempt Rubaud's pain au levain myself.
I'm a longtime bread-lover and baker, and have been checking out the site for about a year now. What to post for a first entry on the amazing Fresh Loaf Bakers Blogs?
Whenever I'm invited to a potluck, I generally volunteer to bring the bread. This time, it was a friend's birthday. I asked my fiancé, "What kind of bread should I make?" while flipping through "The World Encyclopedia of Bread".
