Not long ago Varda did a series of posts on her quest to recreate a non SD Pratzel’s Tzitzel. She had the good fortune of talking to the original owners about the formula for this bread and gained some good insight. I though I would do a SD one just to be different and I prefer SD any day, any way to yeasted breads
I've used Reinhart's Portuguese Sweet Bread recipe to make Hawaiian Rolls for a friend on a couple of occasions. I modify the recipe in his Bread Baker's Apprentice book to use a poolish at 100% hydration and to include more flour as I find this recipe very sticky for some reason. The original recipe's overall hydration is not that high, but maybe I screwed up the measurements somewhat. Next time I may try Floyd's Hawaiian Rolls recipe which is similar but includes pineapple juice.
I had enough orders this week so I have some crumb shots and some not as most was going toward orders. I made my usual 100 % sourdough bagels from Wild Yeast blog but I used whey from my kefir for all of the liquid including feeding the staters..I use 1/2 rye starter and 1/2 white staters for the formula. They were all spoken for but the fragrance and shape are lovely so I have high hopes for the reviews on texture and flavor . I also had more orders for the Oatmeal Bread.
Yesterday, I baked the “Field Blend #2” bread from Ken Forkish's Flour Water Salt Yeast. It is a mixed grain and mixed leavening formula with 30% whole grains (wheat and rye). It is similar in method but quite different in flavor from the “Overnight Country Blonde,” which was the first bread I made from this book.
I got the book "How to Bake" by Paul Hollywood for my birthday recently, have been baking some bread from it; I like the sort of breads that are in it, though I don't like the "vagueness" in the recipes. Especially in the sourdough ones. For instance, the amount of hydration of the starter is not even mentioned. With my 100% hydration starter, the recipe below has a total hydration of 71,4%. Which I do not find that very high, considering the original recipe uses part whole wheat flour. And that is with the maximum amount of suggested water
Summer 2013 at Bread and Roses
It’s been busy here in Powburn, but there has been time for holidays too. Bakery projects remain live, with much continued interest in the portfolio of artisan breads. It is just a matter of continuing to believe, and to drive it all forward as best as I can possibly manage.
hello..firstly i like to apologized for my absence, i have been busy. but still managed to keep up my sourdough baking just had no time to post it. let me share a new adventure i did recently. baking with the infamous king of fruits "durian". i grew up eating lots of this, thanks to my dad. he used to buy in huge baskets. i even learnt to open the fruit.
So whilst i was waiting for the 50% Wholemeal feta and olive to bake i thought i could easily make another dough so i decided to try something different i would make this dough and do a bulk ferment with no stretch and folds and see what we ended up with.
. . . just rolled in to flavour town! This is one of the nicest tasting loaves I have ever produced. I am totally hooked on sourdough now, am using dabrownmans excellent SD methods of work and am achieving the best tasting bread I have ever baked! THANKS dabrownman, you are DMAN!
My next project is to re-bake all of my favourite recipes dman style in sourdough!
60 grams 100% levain
195 g bread flour
30 g whole wheat
45 g organic rye
210 g water
