Blog posts

Yeah, I know.  I've posted my version of these SJSD's before.  But I have a new oven (again).  I recently posted my first two bakes with the new oven, the Tartine Country Bread done up as baguettes.  I was a bit perplexed as to how long the baguettes took to bake: 32 minutes at 300g each.  Way too long in my book.  And I wondered whether it was the oven, or me or the dough, or or or...  So I needed to return to a reliable workhorse for a comparison bake.

We have a tradition of doing pizza for New Year’s Eve.  We also have a tradition of making resolutions too.  This year, Lucy’s resolution was to dedicate herself to AI programming so that she could help mankind transition from biological beings to machine ones eventually ….. so that we would have a fighting chance to defend ourselves against future robots that humans will create will eventually turn on us and want to kill us.  Isn’t that precious?

Now I try a new bread from Lutz Geißler and Björn Hollensteiner's Brotbackbuch Nr. 2!

It's looks greit!

Happy New Year!

Yesterday I made three doughs, one based on Bien Cuit's buckwheat fougasse recipe, one tartine-style country bread, and one naturally leavened baguette. All were delicious, but need a little work. 

TARTINE-STYLE BREAD:

This was made with 15% Wholewheat Flour, 18% Liquid Levain (79F/100% Refresh rate/2.5 hours), 82% Water, 2% overall salt. I lost my lame, so I was unable to get a super-clean score (I used a paintbrush as a mount for the razor). Oh well, still looks pretty good, albiet rustic. Crumb picture to follow, I'm not slicing it until supper.

Szánet blogja!