Hello,
Miracles happen. Regardless of differences of beliefs and/or religions in the world -- please remember to give a hug to the ones you love, and always love your brothers and sisters. Every day.
And make good bread.
-gvz
Last month was SFBI's Artisan 2 class, and I was there! I have no idea if there were any other TFL people in attendance, but there was one group who decided to name themselves, "the loafers" so I did wonder. Then again, nobody mentioned anything about an internet forum, so who knows.
At any rate, I came out of the class and made this,
72% hydration, 25% pre-fermented flour, and 0.08% yeast, with a retarded final proof.
Last weekend, as I was trying to decide what I wanted to bake next, two things occurred to me. First, I had only baked one bread from Inside the Jewish Bakery so far. Second, a rye bread sounded like a good thing.
This is a Tartine-style loaf I made using 100% Central Milling Old Country Type 85 (high extraction) flour. I was very happy with the result since I got an extremely tender crumb with the my ideal crumb structure. I can finally enjoy my favorite Tartine loaf with some added nutrition from this type of flour.
Here is the final dough recipe which should yield a 3-lb loaf.
100% CM Old Country Type 85 flour - 725 gr
85% Water - 616 gr
A few months ago I made Tom Cat's Semolina Filone from Glezer's "Artisan Baking." It was a really tasty bread, but I wanted to try something different. This week, I made it again, but substituted sourdough starter for the poolish to get another dimension to the flavors. The results were pretty good. After cooling, the crumb had a smooth mouth-feel, while there was some chewiness to the crust. I probably could have baked the loaves a few minutes longer to get a crispier
Visiting my family and friends in Germany I took some photos I want to share.
My friend Michaela likes shopping at an organic farm store at Gut Wulfsdorf. I never sah Laugenbaguettes (pretzel baguettes) or Laugencroissants (pretzel croissants) before. The baguettes tasted quite nice, the crumb was airy but a bit chewier than regular one.
The breads are baked in a wood fired oven at the farm bakery. (This is a batch of Easter Bunny Cookies.)
I think we all agree Phil's breads are awesome. When I saw his latest post, I instantly decided that I want to make the desem bread... but I didn't have a desem starter, and with 2 active starters in my house, I didn't really wanted to make another starter from scratch. But a couple of days later I saw David's post on the same topic and I followed his example.
Sending this to Yeastspotting.
This is inspired by the brandy roll formula from the book "A Handmade Loaf". I have made 80%+ of the recipes from that book, with variations, all have been great.
