Blog posts

I've been working on getting a more consistent crumb and this is my latest attempt. Would you say it is consistent crumb or do I still have a way to go? Thanks!

It's been a while since I had a chance to post. Spring time clean-up has taken up a lot of my time and I'm almost finally caught up. Still have to get the veggies planted if it will ever stop raining. We went from 90 F last weekend to barely 50 F this weekend on Long Island, New York. At least we didn't have any hail or snow:).

I was looking for something different and I stumbled on this recipe: https://bewitchingkitchen.com/2012/07/22/there-will-be-bread/ I had saffron sitting in a cupboard so this was a good opportunity to use some up. I expected my dough to be bright yellow like in the original recipe but that did not happen. I wonder if it was because I’ve had the saffron for a while. 

400g Strong Bread Flour

100g Plain Flour

45g Sugar

10g Salt

25g Milk Powder

15g Fresh Yeast

100g Starter - (100% Hydration)

225g Cold Water - 5c deg

40g Butter

250g Butter For laminating

9cm x 13cm @ 3.5mm - 4mm thick

Makes about 18 

Method:

Mix everything except butter

Add butter gradually

Mix well, knead by hand after

Wrap in cling wrap and refrigerate for 24 hours

Next day Make your butter block do 3 layers lock in

Suppose to be Benny’s “Furikake and Miso” sourdough but missed sesame seeds! Overall amazing flavour but can’t really taste the full flavour having to missed one of the most important ingredients! Definitely making it again without missing ingredients 😂 @bread_md 

340g Strong Bread Flour

60g Whole Wheat

312g Water

7g Salt

86g Starter(12% of total dough weight-100% Whole wheat-mature)

40g Miso

3 tbsp Toasted Sesame Seeds

Inspired by “Trevor Jay Wilson’s Open Crumb Mastery”

Always trying to make it better the second time around.

Recipe:

320g Strong Bread Flour

80g Whole-wheat flour

320g Water

8g Salt

90g Starter(White Starter - 100% Hydration) 12.5% of total dough weight 

10 hours Autolyse @ 14-16c Deg

Starter PH - 3.8 (not sure how accurate, not a semi solid ph meter)

20c deg IDT

3 minutes mix

30 minutes rest

2x Stretch and folds with 30 minutes interval 

For this bake of my usual country sourdough I wanted to see how well the aliquot jar correlates with pH readings.  I have usually been shaping when the aliquot jar shows a 60% rise and now trying to push bulk wanted to cold retard when the rise is 110%.  This might be a bit overproofed but we’ll see.  From what I’ve seen shared from other bakers, they are shaping when pH reaches 4.4 and baking when pH is 4.1.

TFL'er Bake List Week #5...  Slowly but surely working on the list of bakes I saw on TFL and wanted to try.  This week's bake was based on Paul's Barley/Wheat Bread loaf.

05/27/2021.