I really like the Pain au Levain breads that I've made from Mr. Hamelman's "Bread". And just the other day I made another similar to this Pain au Levain w/WW. But if find myself wanting a rye flavor more so than whole wheat.
Tried peter reinhart's Potato Rosemary Whole Wheat Bread in his book <Whole Grain Breads> today.
The color turns out interesting, because of the potato water I think.
Really into this book recently...The soak technique makes whole wheat taste less like 'whole wheat'...although i really love the 'roughness' of whole wheat. More importantly, it saves a lot of time during baking day as the texture has already beening forming during soaking and the biga.
With Lucy being on strike this week after she found out the FBI was surveilling both Hilary and Trump during and after the last presidential campaign. She wanted to know if I was surveilling her and she did not like it, not one little bit, when I said I could not confirm or deny any ongoing investigations by the Master just like the FBI’s director James Comey can’t talk about his investigations or confirm or deny they are even going on.
I have been visiting Arizona for the last four months from the Flagstaff area to Willcox east of Tucson about 100 miles almost to El Paso. I only came here to wait for the snows to leave the Colorado mountains as I am relocating to the greater Denver area.
Baking Association of Canada’s event Bakery Congress 2017 returns to Vancouver BC this April 23rd and 24th after 4 years. Attendee registration is open now at www.baking.ca .
Wetter is Better
European rustic bread requires very high levels of hydration, anywhere from 60% to 75%. That means for every kilogram of flour you use, try to use almost 3/4ths kilogram of water.
Slow & steady wins the race.
It takes a time to really invoke the best flavors from your grains. The more you slow down the fermentation process, the better your loaf is likely to taste.
Swiss Bake French style flours are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of locally grown equivalent wheat varieties.
These quality flours from us are a result of our dedication and passion for well-crafted flour. Each year we produce only a limited quantity of each refined flour on order estimates from our most demanding chefs and bakers.
Tuesday's gone with the wind, along with 3 of my favorite loaves yet.
I was inspired by a recipe from The Perfect Loaf and decided it was time to change up my routine and add some more stuff to my dough. These loaves can only be appreciated by a baker. I feel like something has changed in my baking and it seems to have all come from this one bake. Have you ever felt that way? As if this is some kind of turning point and I see a bright baking future ahead.
...so many of you here, for your inspiration, your patience and detail in answering questions, and your generosity in sharing your formulas and instructions in enough detail that even a rank newbie like me can start off with some success!
It doesn't exist. Perfection is subjective. But yet, foolishly I bake and bake and bake to reach a level that is possibly unattainable. In the this limitless search of the divine bread loaf I am fulfilled. Similar to exercise or brewing or any craft at all, in bread-baking there is no ending goal, we bakers simply enjoy the process.
Got some dutch ovens to end the war between my loaves and our convection oven that has no off switch. No more worries about steam or drying out loaves with lackluster results.
