I was reading online this week about baking bread in slow cookers (more here and here), so I decided to make a 3.2 kg (~7 lbs) batch of my house loaf - here's the formula ....
.... and bake three 800 gram (~28 ounce) boules in the oven, and one in our trusty old slow cooker/crock pot.
this weekend I've been super productive, I've bake a sourdough chocolate cake, 50% ww English muffins and a Norwich.
with the help of TFLers I've finally pull together a not too sour sourdough. But I still can't taste the subtle sweetness as describe in others post. Probably I should get one and use it as a benchmark.
I'm more and more convinced that flour was born to be used as butter carrier!
The formula for this bread is very simple:
100% bread flour (13% proteins) (300 gr)
83% whole eggs (250 gr)
40% sugar (120 gr, something more wouldn't hurt)
28% firm starter (80 gr)
83% butter (250 gr)
3% milk powder (9 gr)
2% salt (6 gr)
flavors (I used 10 gr of Marsala liquor). Orange zest and vanilla are very good candidates. Flavors are essential.
(The following bread recipe can also be found on my blog, over here.)
Hello All. Gettin ready for a storm here in the Pacific Northwest. Fortunately it was a beautiful morning and bread traded swiftly. I'm still unsure how I feel about this loaf. I couldn't really decide what to make this week so Thursday night I figured I'd build a rye starter to work a second build off of and until the last minute I was just gonna make a 40% rye sour. Couldn't do it. Had to see what I could add for fun. Cardamom is where it all started, then the almonds came into play and then the candied citrus (maybe a bad idea????).
The other evening I was watching the sweet dough episode of The Great British Bakeoff and when it got to the technical challenge (a product which the contestants don't know in advance and only basic directions are given) - Paul Hollywood's Apricot Couronne - my wife said: I WANT THAT.
This morning I downloaded the recipe
http://thegreatbritishbakeoff.co.uk/paul-hollywoods-apricot-couronne-technical-challenge/
and made it.
Hi
I have made a number of Spelt Wholemeal loaves ranging from 100% Spelt Wholemeal flour to 50% Spelt Wholemeal and 50% Canadian Strong White flour.
On a bnumber of occassions the loaf has emerged from the oven with a "flat" or "flattened top crust. Can anybody enlighted me as to what is happening ?
I like good bread. This is not good bread. This is seriously good bread! And I like it a lot.
This is Hamelman's Potato Bread with Roasted Onions. It's a rustic bread featuring a preferment, roasted potatoes, and roasted onions. While the photography isn't anything to write home about, the bread is.
I started out to see what the keeping qualities and crumb structure of a YW /SD combo levain and a straight YW levain would be compared to a SD levain bread. I figured that if YW alone couldn’t supply a decent keeping quality and was better in combination with SD for this while still mellowing the sour and providing YW’s unique crumb structure - there was no sense making a straight YW bread if you could get the benefits of it and still get the SD keeping quality with a combo levain.
The only twist was to add a scant 1/4 tsp of instant yeast after I added the salt to the top of the dough. Ken Forkish recommends using a little commercial yeast for increased volume and a more open crumb. Check on both points!
