Given my flour delivery was put back a week, and the weather has done nothing except rain here in the UK, seemingly incessantly, and forever, my baking schedule has been somewhat interfered with.
Finally, success. I watched Mark Strausman on youtube: http://www.youtube.com/watch?v=mqJLExaX0yc and saw how he shapes the fully--and I mean fully to the point where the dough is blistering and nearly collapsing (thanks to Stan for that point)--proofed rolls and then baked them convection (450, 25 degress lower than conventional oven temp, preheated oven), two baking sheets (no stone), reversing the sheets midway.
Hi TFL. I'm a long time lurker on here. I've been baking bread for about 3 years now. First as a home baker and now professionally. I owe much of what I know to the fresh loaf(I've been using it as a resource almost the entire time I've baked!). I figure it's about time I contribute to the site.
I'm planning on posting about my home baked experiments in the future but in the meantime I'll share what I think is the best way to learn about baking bread.
Hello fellow bakers,
The other day I was making some of my usual bread and decided to snap a couple pictures of the finished loaf (unfortunately with my terrible phone camera). I've gained so much from the blogs on the site I figured I should also add a recipe of my own into the vast bread vault.
First I made a starter using :
85 gr. active wheat starter (fed night before)
85 gr water
28 gr wheat flour
28 gr freshly milled coarse rye
28 gr freshly milled whole wheat
I then left this to ferment for about 6 hours.
Earlier this week while rummaging around in our local cookware store looking for unfluted French tart rings I spotted this nifty looking 18" long baguette style brotform.
Hello everyone,
For someone who doesn't like to drink coffee, I must say I love adding it to my bread. It adds a subtle flavor to the overall product that is very pleasing and smells good to boot.
This requires a lot of kneading to create a dough with strength. It starts out as a liquid soup. 40 mins kneading by hand. A messy job!
Recipe:
Mixed dough:
Found some Canadian durum attta in the Indian aisle at the Lee Lee’s Chinese grocery- real globalization at work. The brand was Golden Temple. The ‘atta’ makes this flour different than regular durum or semolina since it still has the bran in it.
