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Today’s Bread [2013.1.27_28]
・100g Levain (Maison Kayser Traditional)
・300g Legendaire (bread flour)
・50g Gristmill (stone-mill 1CW)
・0.8g Saf Instant Dry Yeast
・5g Sea Salt
・222g Water (total 68% hydration dough)
I've been baking a lot of sourdough as of late, and since I'm stubborn I don't ever refrigerate any of the starter and maintain it exclusively on the counter. While this lends to a vigorous starter it also encourages (ok, demands!) frequent baking, or you're going to either end up with the starter that ate your kitchen, or be exceptionally wasteful by refreshing the starter so frequently.This is true in bread baking, of course. We are all more or less methodical, trying to get everything just right. But everything is never just right. Then, something inexplicably wonderful happens and the best bread ever known comes out of your oven. And it’s either because you’re amazingly skillful, or pixies, leprechauns, angels or karma paid a visit. In my case, I would bet it’s pixies.
The same is true in photography (that’s why they’re called “pixels”).
Yesterday was a lucky day both for bread and photography.
This is my first TFL write up.
While I have only made some comments on posts within the last couple of months, I have been stalking the wonderful forums and submissions on this site since I started baking bread regularly, about four years ago. I think a big thank you to the collective of the website is in order, if not something more.
I just refreshed my Yeast Water starter earlier in the week after returning home from a long business trip. I have had great success mixing the Yeast Water starter with a traditional sourdough starter so I decided to follow a similar path. To make things interesting and because I happen to love durum breads I decided to make a 65% hydration YW starter using only durum flour and for the
Background: Stormy Queensland rain, a cyclone passing through
Vivid greenery against thick dark clouds
Cozy tearoom
The world out there is wet and blowy:
Flour, water, salt, time, and temperature. The right combinations of those variables, plus technique, make good bread.
Along with a few simple tricks.
I've learned how to make pretty good bread from this forum. This is the first of a set of posts describing a few of the things I've learned. Maybe they will help somebody new.
My fight against scurvy (not really) and the wintertime blues (really) by baking fruity things continued today. This time I went for raspberries and made a Raspberry Cream Cheese Braid using the Blueberry Cream Cheese Braid formula on the site.
As many of you know, I've been fascinated with rye for years (am working on a book about it). Here's one of my faves, a wonderfully flavored, wonderfully simple Polish rye made with prunes. (pics below)
Yield: Two 21.5 oz./610 g loaves
Ingredient | Volume | Oz | Gr | Pct | |
Sponge | Rye sour | 1 cup | 6.70 | 189 |
I baked David's version of Pane Pugliese. I didn't have durum flour so I followed Peter Reinhart's suggestion in BBA and used 1/3 as much semolina. Otherwise I followed David to a "T". To be honest, I was a bit concerned about not scoring the loaf. I had visions of a tight, dense crumb. I worried for nothing, as you can see.
