If you’ve been following my blog, you should know very well by now that I am a big fan of home made bread. I’ve been baking my own wild sourdough bread for a few years now (thanks to my friend Rimma, who showed me the light), wrote about it plenty, and took some pretty decent pictures.
Bread friends: I am very excited about my second Tartine loaf. As you may recall, my first one was nice, but I was disappointed with the crumb. I just took this out of the oven, so will cut it later when it cools. I actually started in on Wednesday and then forgot that I had to be out quite a lot yesterday, so I had my husband do a number of the turns for me. Let's hope our joint effort is one to be proud of! Phyllis
hello bread lovers!
this week, i finally got around to trying out a SD No-Knead Ciabatta recipe and was quite happy with the way it turned out. although i think i could improve on a higher baking temp the next round, i did not bake it covered, just the usual baking pan with a pan of boiling water at the bottom rack.
425 g bread flour
2 cups water
30g starter
1.5 tsp salt
16 hrs bulk ferment, and one hour final rise. 250 celcius for 35 mins.
This is a 3-stage bread, I started out with a small quantity of 100% rye wild yeast starter, built a white flour biga and finally integrated this with some wholewheat flour, white bread flour, toasted sunflower seeds and broken whole wheat to arrive at a 70% hydration dough that was shaped as a boule and baked it. It was just an experiment but turned out well so without further ado:
Preferment:
40 grams of 100% hydration wild yeast sourdough rye starter
200 grams white all purpose flour
123 grams water
Dough:
Hello bread peeps,
This is my first blog entry! Just wanted to share that today I baked a 100% Einkorn loaf based on FWSY polish recipe, and it turned out delicious! A little dense and not too big but super interesting flavor and a gorgeous golden color. I had never tried this type of bread, and it reminds me of something that I can't yet put my finger (or taste buds) on. It's quite sweet and cake like with a very different texture. Kids loved it so much I had to hide it....
Attempted this loaf last week. I don't have a dutch oven, and my attempt and creating steam was pretty weak- so I didn't get the crust I wanted.. but tasty and delicious nonetheless!
Ashley
White Flour Warm-Spot Levain from Flour Water Salt Yeast
February 12, 2014
Spelt Bread with Sprouted Kamut Berries
Loaf 1 - 3 hour Rise at room temp
Loaf 2 - 20 hour Rise at 38F
I've had a busy couple of weeks, and hadn't had the time to blog about my latest activities.
Here it goes: I've completed my Pastry class in Shortcrust and pies some weeks back, and attended my Asessment in baked goods. I had to bake a fruit tart, and soft dinner rolls. Everything went alright, and the Chef approved my products. I have Chocolate classes left (next month), and i'll be done.
