Okay, after all the compliments and enthusiasm over my new WFO, it is time to tell the dirty details of something I only just touched on in my earlier blog post: the little matter of too much fire too soon, and the problems with the doorway arch.
In my continuing search for whole wheat breads to add to my list of favorites, today I baked the “Sourdough Whole Wheat Bread” from Michel Suas' “Advanced Bread and Pastry.” I had previously baked the Honey Whole Wheat from AB&P, but still prefer Peter Reinhart's 100% Whole Wheat from BBA to it.
Having carefully considered various names for this bread (http://www.thefreshloaf.com/node/19635/sourdough-typology-sjsd-sfsd-or-what), I have freely decided that it deserves to be called "San Joaquin Sourdough".
The lecturing schedule kicks off in earnest tomorrow, following Induction sessions this past 2 weeks to enable our students to find their way and settle in at the College.
I noted the freezer stock of bread at home, piled high before we went to Crete, was virtually empty, so set up to do some baking over this weekend.
Seeing all the latest posts on seeded levain breads and there looking very tasty with fall approaching I thought I would give this fairly new recipe an attempt, from http://www.northwestsourdough.com it is posted on Teresa's blog and called 'Northwest Mill Grain @100'.
There's been a lot of discussion here about Hamelman's seeded levains (5 Grain Sourdough and Seeded Levain). Here is an alternative recipe which I find more to my taste-buds and I encourage fans of seeded bread to give it a try.
Living in the nordic climate of northern Ontario, I was pleasantly surprised a few years ago when a local flour mill started operation. Brule Creek Farms takes locally-grown grain and stone grinding it. I've enjoyed using the whole wheat, partially sifted and other BCF products, but I was VERY happy to see
Hello,
I've seen so many beautiful loaves here on TFL, with beautiful open crumb. When making dough by hand I know I'm adding too much flour to overcome stickiness when kneading. Guess what? No holes. I have shied away from the really wet doughs not really knowing how to handle them.
I recently saw a video by Richard Bertinet where he demonstrates his method for working sticky dough:
http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough
I am extremely pleased to say that the book I've been reading this week, 52 Loaves: One Man's Relentless Pursuit of Truth, Meaning and a Perfect Crust by William Alexander is a vast improvement over the previous bread-related memoir I reported on.
On Friday morning, I did a rather large refresh of my starter, thinking that it would be the makings of a levain for something to bake this weekend. There was no specific plan, mind you, just the notion that I needed to bake something and that sourdough would be preferred. In taking stock of my pantry after a late dinner Friday evening, it became evident that whatever I made wouldn't contain rye--I needed to restock. That may be good news to Nico and the rest of the crew at Eureka Mills but it did steer my considerations out of one path and down another.
