I used the SD method, sorry the dabrownman method once again on this one, using 10% organic rye, 10% duram semolina and 5% WW. All aspects of this bread went together well and I can't wait to taste the results. So I did an overnight autolyse on the whole grain flours @ 100 hydration and another hour of 100
Thank you so much to all of you who gave me some really good advice with making these rolls.
It's only taken me just over a year of disaster after disaster.
I think I now know where I was going wrong.
1) My dough was'nt the right consistency.
2) On the second proofing I left them too long.
3) the covering on the second proofing was too heavy and squashed the rolls down.
4) the oven was on 140c instead of 200c
The only problem I have now is that the rolls are tasting quite bland.
Any ideas please ?
Thank you all again
We took last week's more tame bake and decided to gussie it up some. There is just no way to hold my apprentice back when it comes to gussieness. She decided to add some walnuts and re-hydrated black mission figs (one of our favorite combinations for fruit and nuts in bread) and some pumpkin and sunflowers seeds
This weeks bread was Sesame Poppy Seed Sourdough.
We decided at lunch time to have sausages for dinner and needed some buns. I went to the KA web site to get a recipe for some that would be ready in 6 hours max. I found a no knead recipe to use as a basis but decided to make a poolish with a pinch of ADY. We put the whole wheat in the poolish to get it wet as long as possible and put half the honey in the polish too.
I wanted to make a fairly uncomplicated bread with a good portion of spelt flour and while I was at it I decided to add some walnuts since I love nuts and my new apprentice Max is quite the nut as well.
My wife picked up some chocolate infused olive oil on close-out at William Sonoma so I figured that along with some chocolate vinegar would be a good compliment to the mix of nutty flours along with the walnuts. I'm not sure you really end up tasting too much chocolate flavor but it did add some nice chocolate undertones to the final bread.
Hi there,
I would appreciate some help with baking rolls.
After shaping them in to balls and then proved they end up as flat as a pancake.
Is there some sort of special baking tin to keep the shape or does anyone know where I am going wrong ?
Thank you in advance
Back to basics for this bake. This is my go-to, everyday bread. I follow Hamelman's formula by the book. I thought it would be warm enough to bulk ferment on the counter, but not much had happened by the time of the first stretch and fold, so I put it in the oven with the light on for a while. At two and a half hours, the dough was still not where it should have been, so I did another stretch and fold and continued to ferment in the oven with the light on and off.
I had a lot of trouble with using knives to score my bread, and I ordered the French bread cutter, Bordelaise, from Amazon. It makes doing this so much easier. Love it! Made a 9-grain boule today, and the markings looked good. My husband even remarked about it! It was well worth it, as I think it only cost about $15.
This is the first loaf I have baked using flour from my new Grainmaker mill—and the last loaf I will bake in this kitchen that I have been posting from for almost two years. We are moving house this weekend and amongst the piles of packed boxes and chaos I thought it might be a fitting end to try and find some time to bake a loaf and upload a post about it.
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