Having been baking for 2 months and several mediocre baguette attempts, I've finally executed a sub-par baguette with an A+ recipe - SJSD baguettes from dmsnyder.
Making sprouted flour is something that I have been curious about so I slightly adapted one of Dab’s recipes from last summer. And since I used Trevor’s pre-mix method earlier this week and had good success with it, I decided at the last minute to use the same method for this bread.
Well, this is my sixth attempt at making a more open crumb per Trevor's book. I'm not getting the wide open crumb Trevor does, but I'm enjoying some mighty good breads along the way. This is this weekend's bake.. first the pictures.
Hi Everyone,
I thought, I share what Trevor is posting on IG on 'Pioneer SD' bread...considering the thoughts we had here on 'open' crumb or not etc. I find this inspiring stuff and there is a bread for everyone somewhere and they are all beautiful , I think....
https://www.instagram.com/trevorjaywilson/?hl=en
https://www.instagram.com/p/BgHRMahFs72/?hl=en&taken-by=trevorjaywilson
Ian's techniques with my antics.
It's been ages since I last tried potato in bread. But since Ian always puts it into his bread, I was inspired to make a potato bread this time. I boiled it until very tender then mashed it including the skin like what he does. Saves trouble from peeling and has added benefits too.
Ok, full disclaimer here: these are NOT sourdough pancakes (by the way, if anyone have luck producing SD pancakes that don’t spread like crazy but stay super thick, I appreciate it if you could share the recipe), that’s why I hesitated to even share the recipe here. However, they are so good I felt like keeping them from you would be an unforgivable crime. If you are like me that you prefer your pancakes thick and slightly hearty rather than super thin and airy, these pancakes are for you. Seriously, any canned pumpkin pancakes are no competition for them.
Tho I have been cooking for decades, it was a first attempt at baking a bread, inspired by all the reading on artisanal breads. I like the idea of wholewheat--atta in India-- , and made sourdough using it. For the bread, I used two volumes of atta and one of all purpose flour, two volumes of water, and one volume of sourdough.
cinnamon sweet bread braid. To pretty to eat
After last time’s polenta porridge bake, I find myself having affection for the creamy crumb that is hardly achievable with a non-porridge recipe. That’s why I decided to try subbing oat for cornmeal and play around a bit by incorporating whole grain flour other than whole wheat.
1st attempt:
Well, the battle continues as I wage my own personal HOL-E war..
Life has been hectic and I've not been baking as much as I'd like, but I was able to get a bake in this weekend. Too many things going on so I ended up using my starter a bit past peak (started to fall). Which is amazing considering I fed it 12 hours earlier with just over 1:4:4 and kept it in a mid 70 degree warm cupboard spot above a heating vent for the night..
150g of 100% hydration starter using AP flour
300g water
425 flour (250g bread; 150g whole wheat; 25g buckwheat)
