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Ah .. the forgotten straight dough

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JMonkey on 11 Feb 2008 at 12:08
Yesterday, I had two unpleasant surprises.

First, when I opened up what I thought was a second full canister of hard red spring wheat, I saw just a few scattered grains on white plastic. Argh! Out of wheat.

Second, by the time I realized that my extended family had devoured the loaf I'd planned to use for sandwiches in the morning, I had no time to do a soaker, a pre-ferment or build up enough sourdough for even a relatively quick (i.e. 7-8 hours start to finish) loaf.

I'm finally getting used to working high-hydration dough

Toast
Darkstar on 11 Feb 2008 at 11:10

Well it's been since I first found TheFreshLoaf in 2006 that I posted to my bread blog. Up until recently I hadn't had much time or energy to do much baking. Couple that with my love of crusty breads and whole wheat and my wife likes non-crusty, white breads and all the married folk can understand how this variable can decrease the amount of bread time for Jason. Well I had the time recently and wanted something to challenge me and get me back in the swing of baking so I scanned the site and decided on Floyd's Pain sur Poolish recipe.

 

Leader's Silesian Light Rye

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dmsnyder on 10 Feb 2008 at 21:24

 Silesian Light Rye 1

Silesian Light Rye 1

Leader's "Local Bread" has three formulas for Polish ryes. I have made the Silesian Dark Rye once and the Polish Cottaqe Rye many times. Today, I made the Silesian Light Rye for the first time.

Recent baking

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Floydm on 10 Feb 2008 at 19:37



I found this photo in my camera. This was a straight up French bread, like a 65-2-1 combo. It had a 3 hour poolish, with wasn't enough to make a big difference, but it tasted pretty good.

hhhmmm

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Thegreenbaker on 10 Feb 2008 at 01:40

Yesterday, we were heading out for the day and we were also out of bread. I decided to throw together some dough and stick it in the fridge until today.

So, I put 4 cuops of sifted wholewheat (14%protein) and about 2cups of water and 1/2 cup milk (its thirsty flour) added some oil and salt also. I only put 1 teaspoon of yeast and everything was quite cool. I then let it sit for 20 mins to align the gluten while I got ready, then kneaded it for about 2 mins,,,,,not even that really....and threw it in the fridge.

 

Busy busy busy

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JMonkey on 9 Feb 2008 at 14:01
I've been baking a lot, I've just had no time with work and home life to post. Here's a quick update of what I've been making over the past few weeks.

The sticky buns have been a big hit, but I only make them when we've got company staying over -- otherwise, I eat far too many. Photos and the recipe are here.

I've Been Slacking

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GlindaBunny on 6 Feb 2008 at 16:10

It's been awhile since I've baked bread... I'm baking some today and it's rising right now.

 

 

I haven't been a complete slacker... I made brownies recently.   They were more than half gone before I could take a picture (we had company over - I swear I didn't eat them all myself)

brownies 

Almost No Knead Bread

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AnnieT on 6 Feb 2008 at 15:49
My son gave me a couple of bottles of light ale, some that had been brought to a party and he wouldn't drink, so I decided to try the Almost No Knead bread. I used 1/3c of my starter instead of the vinegar, a tip I got from Marie at Breadbasket. Mixed all the ingredients at 9pm last night and by 10am this morning it was pushing up the cover. What a nice dough! Kneaded it just 15 times and put the shaped boule in a parchment lined banneton for 2 hours where it rose beautifully. I baked it in my ss Dutch oven but next time I will use my stone and big mixing bowl.

Holy Oven Spring, Batman!

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HogieWan on 6 Feb 2008 at 08:48

Thanks to a combination of techniques learned here (better kneading, shaping and slashing, esp.) and (maybe) a new baking stone, my oven spring keeps getting better and better. Last night I baked a simple 25% WW loaf. After proofing my shaped oval loaf for 4.5 hours, I put nice long slashes mostly-lengthwise acroos the loaf and the cuts immediately opened up, showing I'm getting good surface tension. Slipped it on the hot stone, and within 5 minutes, it exploded.

 

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