In preperation of the "times loaf experiment tomorrow,
we went to "el centro" (downtown) to a store known for its selection of enamel pots. I bought a wonderful 4 qt. baby blue one with lid and a handle for the equivalent of $7 US. There were larger ones that may have been 20qt pots for 17 US dollars.
So I set out today to try the new technique that we've been discussing from the New York Times article. I created a dough like what he described the night before and gave it an 18 hour rise.
I made a multigrain bread a weekend or two ago:
I made a porridge of grains the night before. Oats, millet, quinoa, polenta, and anything else I could find.
I added all of that to a simple dough. Slightly sweetened with honey, softened with some milk and oil
I used the starter than I have been carefully feeding since last thursday night. All indications were right, smell, bubbles etc..and baked somethng that looked great, and felt like a doorstop. It was a VERY dense loaf, not what I would choose to have again. So I fed the starter and popped it into the fridge...perhaps I will try again next week.
Well the sourdough is now into the fridge for the next phase of folding every hour for the next four or five hours. I will then leave it overnight on the lower shelf inthe fridge.
It seems like a surprisingly small loaf given all of the work on the starter..which began last Thursday. I have put the remainder into the fridge after feeding and will use it again next week, should this loaf work....if not, I am going back to tried and true recipes...and the trusty cottage loaf from the weekend.
I started this starter on thursday evening, and this morning I noticed a subtle change in the smell, for the better. The harsh sour smell had gone .
I poured off all the top forming houch and have been feeding it faithfully every 8 hours. Today I think I finally have enough bubbles to make the dough tomorrow and bake the bread on wednesday morning.
Ramona also tried making two loaves at her families home over the weekend. Only one of the two loaves rose and one of her children touched a loaf on its final rise and probably punctured the surface.
It was a bread making marathon for me this weekend as I experimented with Jeffrey Hamelman's 70% Rye sourdough using the Detmolder 3 stage method and tried shaping some of Richard Bertinets Fougasse and Epis. Pictures in
http://www.angelfire.com/planet/tomsbread/index.htm
I have tried posting pictures into this site but it still eludes me :(
Tomsbread
Well we just made our annual trek from the Chicago area down to Fort Myers where we will ride out the winter until May. I am into day 5 of a pineapple juice/whole wheat flour sourdough system and so far, so good. Today I made Floyd's rustic bread recipe again and it turned out very good. What I really want to talk about is a new tool, which I haven't seen mentioned by anyone else. That is, an electric knife.
Today I have tried a new recipe. It is from the "great british kitchen" website and is called cottage loaf: recipeand photo as follows:
Recently I baked the following bread with chickpea flour. This recipe is my own creation. The chickpea flour gives the bread a light sweet taste.
100 g chickpea flour
150 g white flour
5 g fresh yeast
~110 g water
1 TL honey
5 g salt
50 g refreshed sourdough
