San Francisco-style Sourdough Bread with Walnuts and Figs
March 3, 2013
I've been experimenting with a 3-day ferment using a biga/poolish (what ever you call it) and finally have some loaves that are approaching what I'm looking for.
Unlike the folks who are looking for "lighter, fluffier" bread, we like nice chewy bread with body and flavor. I've been playing around with Ken Forkish's Flour Water Salt Yeast, and here's what I've come up with.
(Sorry for the fuzzy iPhone quality, but you get the idea...)
Formula and processes:
after reading last couple of week's blogs.. lead me to experiment with new ingredients.
with kiki's help, she gave me this tutorial website on yeast water http://www.youtube.com/watch?v=w-GmnAD4J7E
started soaking my raisins with water in a clean jar as showed in the video. to my surprised it work wonderfully.. on the 8th day i used it to make this bread. mixed 75gram yeast water with 75gram of bread flour, left it 8 hours in room temperature to mature.
my formula
In October, 2011, I baked a bread I called “pugliese capriccioso.” The formula was based on my best understanding derived from reading formulas in American books of what typical breads from Apulia are like. I baked another version, differing in the use of a firm starter (biga), in February, 2012. I remain unbiased by personal experience of the authentic bread, but the breads were good. Several other TFL bakers have made these breads, and all those reporting found them good as well.
Tasty Turkish Cinnamon & Raisin Bread Twists….
These are simply scrummy and a great addition if you want something a little different for Xmas nibbles.
Now that Xmas has past....Maybe easter nibbles or just nibbles in general:)
Delicious
You can have them as is, with hot sweet tea or my fav black coffee with the consistency of tar:)
You can also use them for dipping in dips, sauces etc..
I was bored so I messed around with making a heathly tortilla with ground Lentils and White Whole Wheat Flour
Thanks Luciana for posting this recipe.
Gotta love chocolate!
After 4 Fresh Loafians recent trip to KA flour where they took the rye class from master baker Jeffrey Hamelman and the recent spate of posts on altus, my apprentice couldn’t help but devise a baking test to see if we could tell the difference, taste wise, when altus was added to a high percent rye and 100% whole grain bread.
Perfect bread holder for home made Pate Maison.
My last bake was a lemon sourdough which ended up as food for the squirrels unfortunately. I decided to recover from that calamity and baking a good wholesome multi-grain bread.
I thought it was time for Pizza again…
Pepperoni and Capsicum…
Well , I do make Pizza about once a month BUT I thought maybe try a new recipe…
You know how it is…
You use an old faithful….
So now I am being unfaithful to my original recipe….
I suppose that is what being Greedy is all about:)
I love Pizza, I could eat it everyday…
