I just came across some videos explaining bakers math and making baguettes.
http://www.stellaculinary.com/podcasts/video/how-to-make-a-basic-baguette-video-recipe
It's been a while since I mixed up my standard white bread flour formula. I decided to march to a different tune a few days ago and try something a bit different.
I started collecting things from the pantry and this is what I arrived at:
The formula:
Warning: I have not baked this bread! Now that that's out of the way...
I have a 1948 edition of the Culinary Arts Institute Encyclopedic Cookbook, edited by Ruth Berolzheimer. It had belonged to my mother; a wedding gift, I believe.
I was in a creative mood the other day and after my wife fried up some bacon I felt inspired to use the leftovers in a bread. You know what they say....."bacon makes everything taste better". It's hard to argue with this logic, so I decided to combine the bacon with some cheddar cheese, toasted onions and added some wheat germ I just bought from King Arthur Flour to add some nuttiness to the overall flavor profile. I boiled some potatoes an
We are invited tonight to a Burns Night supper - long-running, we've been going for years! I thought this time I should try to take some bread (though I wasn't confident enough to stop them buying bread - must be more confident!)
Prepared dough for a Spelt, Wheatgerm &Oat Loaf last night at about 7pm. Now Saturday 28 Jan 10am.
Flour mix is 500gms white spelt / 100gms wheatgerm / 100gms pinhead oats / 300 gms dark rye
Put three loaves into our very cold conservatory overnight and this morning the dough looks like this :
Is this cracking more common in certain types of bread ? and does it effect the baking time as the loaf "opens" in the oven. Any comments welcome
I like the look when baked
So here is my take on the classic Cheese bread. I love the flavor and aroma of melted/toasted gruyere cheese. I wanted this flavor to infuse my basic sourdough loaf without getting muddled in the process. I have seen several different types of this bread but all of them simply mix the cheese (either cubed or grated) in the dough during the mixing/kneading stage. I wanted something more "in your face" gruyere, melted/toasted cheese flavor in every slice while, at the same time, achieving a very rustic-looking country bread.
I've made croissants before now, twice: once during a King Arthur baking class, and, shortly after, at home, a bit more than two years ago. I was nominally satisfied with both attempts, but in that same time frame my focus was elsewhere: sourdough and baguettes. With due humility I've been satisfied with my consistent successes with both baguettes, and a handful of sourdough formulae that I've felt the urge to try a new challenge: croissants--high on my "enjoy eating" list.
A well-intention friend gifted me with 10 pounds of supermarket flour as a thank you for making them bread, and I'm wondering what to do with it. It's Baker's Corner brand APF from Aldi's, bleached, 10% protein. I'm interested in the challenge of making excellent bread or baked goods from processed flour. Any suggestions?
