went back hometown to celebrate Chinese New Year with my parents and brothers. it was a long drive because of the heavy traffic. the journey took 7 hours instead of 3 . i was really looking forward for mom's cooking!!
new year's eve dinner
... of course we started a..
Trying my hand a baguettes again, this time just bit smaller. These are only 250 grams and about 41 Centimeter long.
Good crumb, nice crisp outside and a slightly chewy inside, happy with them, sorry about the scoring
Cheers,
Wingnut
Sourdough Pizza: (Based on Maggie Glezer's Pizza Napoletana crust)
The loaf shown below used the same formula as the rolls I posted last week. The only difference is I increased the cheese to 50% of the flour percentage and increased to 650g total flour for a loaf size batch.
I've been refining the technique for making sourdough during the working week so that it's out of the oven in time for dinner. It's going pretty well now, and I'm regularly turning out loaves that I'm really pleased with.
After losing the beet pink in our Valentine Rose bake we decided not to give up and try another method hoping the red or pink would stick around in the crumb somewhere. This time, instead of using beet juice and pulp we used roasted chopped beets. We didn’t expect the crumb to stay pink but we hope that there would be some red blotches that hung around.
I have been reading up about starters, decided to jump in and find out what it is all about. I tried doing the 1 Tb. water & flour deal that was on a recent thread but did not have very good luck that way. Then I read about the pineapple juice starter, so I started up two, one with AP flour and one with WW flour, only I used orange juice instead of pineapple juice.
I've been lurking for a while, reading and digesting and I've been struck by how awesome the community is here and so I decided to start chronicling my new bread adventures.
My current bakes over the last couple of weeks have been:
Sending this to Yeastspotting.
First, it's the ciabatta made with my usual 36 hour baguette dough (with higher hydration to be about 81%).
KAF Sir Galahad (AP) 95%
Fresh Milled Rye Flour 5%
Hydration 77%
Levain (25% of the flour is Whole Wheat, 100% hydration) 25%
Salt 2%
