Last week I did a three-way miche taste test, with the same formula using three different flours: King Arthur High Extraction, King Arthur First Clear, and a blend of 60% KA Bread Flour/40% KA Whole Wheat Flour. Here are what the loaves looked like:
Clockwise from the top they are First Clear, Hi-X and the hybrid.
So off I go... I have completed my 1st attempt at one of two recipes I will fervently try to "perfect" over the course of the next year.
Tried a batch of croissants a la Bertinet "Crust" formula, with one change - replaced 1/3 of the white flour with stone-ground whole wheat to make them a weeeee bit more healthy.
Found the dough just a bit harder to roll out, but I was quite pleased with the results
Here on Long Island, New York we have a ever-growing wine country on the East End of the Island. My wife and I like to go visit a few different wineries and enjoy sampling the different varieties of wine available. There is nothing more relaxing than to sit down with some good wine, cheese and bread and enjoy the cooler autumn air.
I am gradually aclimating to retirement. I still get twinges Sunday nights in anticipation of a non-existant Monday patient schedule. But this week I broke the thought habit of baking being exclusively a weekend activity. Maybe I over-compensated, but I don't think so.
Tuesday evening, I activated my starter and I put up a bulgar soaker and a whole wheat poolish in preparation for a Wednesday bake of my favorite 100% Whole Wheat Bread, the one in BBA.
I've always been intrigued by the yeast water method of raising bread.
Although yeast water is started with fruits I did something (just can't help it) different...
I created yeast water from sourdough!
We ran out of English muffins and once again used a variation fop the one at KAF. We use YW in conjunction with a SD Desem starter to make EM;s that are very similar to Wofferman’s but 16% whole wheat. They are light, fluffy, airy and just plain delicious. We make them all the time and never want to run out of them in the freezer
Here we go with the second attempt to make baggies inspired by Ian but using Phil’s ingredients and method. We also didn’t want to slash the dough like Pierre Nury doesn’t with his Rustic style. But we did slash it, quite poorly, in the end. If you don’t practice you won’t get any better right?
