Blog posts

Today was my first attempt at croissant making.  I was looking for something that was flaky, but could be used as a sandwich.  While mine turned out kind of small, I'm very pleased with my first try. 

I found this recipe on TFL, then changed it up.  This is what I did:

Mix 1/2 cup of starter, 1 3/4 c all purpose flour, 2 T oil (I used olive oil), 1/2 c warm milk together.  Add 1 1/2 t noniodized salt.  Knead LIGHTLY, for only a few minutes.  Place in oiled bowl with plastic wrap, and put in fridge over night.

Next day: 

Bread braiding videos

Due to my interest in learning how to braid bread dough I examined a series of videos on
the subject and the following is my evaluation of them.

Caveats

Although sometimes it is easier to understand a sequence of stills this comment focuses
only on videos and on the braiding of the dough, not on its intrinsic quality.

Made this today in anticipation of turkey sandwiches over the next few days. From Breadtopia http://www.breadtopia.com/whole-grain-sourdough/

White whole wheat, rye, spelt, KA AP. 

I did a 3-day process: 12 hour overnight first proof, 24-hour cold retard, and 4.5 hour final proof. Baked in my combo cooker, 20 mins covered, 25 uncovered @485F with a preheat.

Have to wait to open it. But it smells incredible! 

I want to buy a new book, and I need your opinions to help me decide which one.

1. I need weights for ingredients in metric system. And bakers percentages, if posssible.

2. I want formulas for sourdough breads. I usually don't bake sweet doughs, just plain and lean sourdough breads (but I don't mind if the book has some formulas for croissants, challah, panetone, etc)

3. I don't want a "begginners friendly" book. I want a book for advanced (home) bakers, with technical informations and professional approach.

These are both "a first time" for me. I never made ciabatta before, and I never made SFSD before. The formula I used for ciabatta was from Txfarmer blog, the one that is made in 36 hours (I made in 40 hours), and I was so pleased with the result, I baked it twice, one after another. First time with some whole wheat in it, and second time with some rye and wheat germs, toasted. I'll defenitely make this formula again, I still have to learn when to stop the fermentation and how much to develop the gluten before putting the dough in the fridge.

Shoyu-Roasted Seed Bread; Pain de Campagne; Ciabatta; Rossisky, Panned Wholewheat Bread

I am a beginner in the making of bread and starter.  Nothing is turning out.  My starter was bubbling .  I would stir ir and refresh it then it stopped rising.  So I thought it was done.  used it in a recipe for squaw bread and it wouldn't rise.  I put aside the starter and used rapid rise yeast and again no rising of the dough.  Can the temperature of the house make a difference in the rising of bread dough or starter? If there is anyone out there HELP.

Kreatíve cakes.

How did I become infatuated with idea of incorporating home milling into my bread making? 

... the baker Gérard Rubaud.