I subbed Karo syrup for malt extract in my sourdough pizza dough. It came out good, but I feel dirty. :)
I wanted to make some bread according to the Quarter Sponge Method as outlined by Elizabeth David / Walter Banfield ever since I came across it more than a year ago.
The details are intriguing: A standard metod used to make "Batch Bread" in Scotland well into the thirties, it uses a long fermentation process and a minimal amount of yeast. A sachet of yeast will make about 30Kg of bread!
The result of my first bake: As close to shop bought sandwich bread as one can get - just with flour, water, salt, yeast and a 16 hour fermentation!
Here some pictures; details follow.
A couple of weeks ago I tried TxFarmer's 36 hour sourdough version but I had some issues transferring the rested baguettes to my oven and the results were less than stellar. After experimenting with a different formula for a couple of bakes I decided to go back to this recipe and s
After a recent failed attempt to make Tartine's basic country loaf, I decided to change up my starter.
I now feed 50 grams of starter 50 g water + 50 g flour. I feed it every 12 hours. (On a related note, this seems a little too fussy. Do I really need to do this all the time?)
I store it in a glass pint jar on the top of my fridge. I keep it screwed shut.
The starter shows strong bubbling activity, though I can't get it to double in size. It maybe -just maybe - gets to be a third larger in a 12-hour span.
After having a successful first try at my first of two recipes I will bake for a year, my sourdough boule, I gave DonD's recipe for Baguettes a l'Ancienne my best. I will say a good baguette is not as simple as it may seem, and I feel this recipe will take more time to become proficient.
The method to my madness...
Recipe:
Flour Mixture
Last weekend I baked a multi-grain bread using white wine with sweet potatoes which came out as good as I could have expected. This time I wanted to try using a red wine and what goes better with red wine but chocolate and cheese. I used a cocoa rouge which is a special type of cocoa that has an intense bittersweet character with a rich deep red color and fudge-like flavor.
My wife asked for a sandwich loaf that was made with whole grain, mainly whole wheat and a tiny bit of sweetness supplied by honey. She wants a replacement for her old favorite Oroweat Whole Wheat.
She doesn’t like sprouts or seeds or soakers in her bread which makes it easier if more boring. So we came up with a loaf she can take for lunch every day and not be forced to read the ingredient label that scares folks to death.
Sending this toYeastspotting.
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Each day I try and find some time to write. It’s a habit I started years ago. And although I am sometimes shuffled along in life, and occasionally forget my place, it's a practice I always return to. It is not so much a diary, more like a snapshot in time and atop of every page I start with a grateful list for that particular moment in time.
I have got a very simple fan-only oven (BEKO), and it took me a while figure out how to put it to its best use - with lots of inspiration from TFL.
This is how I bake my bread:
Usually use an oven stone and a metal baking sheet.
You can see the backplate of the oven cavity in the picture below - the shelf positions and the hot air outlets are highlighted:
I noticed that airflow changes a lot when loading the oven in different ways - it is not always the bit nearest to an outlet that gets burnt first!
