I used Reinhart's recipe from BBA with some deviations ...
- I made a 1/2 batch
- I used sourdough levain with about 1g of commercial yeast as leavening
- 4 day fermentation in the refrigerator
- Slightly heavier bagels at 6.75 oz/bagel instead of 4 oz/bagel
Hi all back to posting after a long hiatus. Inspired by the numerous Tartine 3 breads that have been popping up over thefreshloaf and reminded by a post that is filed under my to-bake list, I decided to make a Polenta Pepita Sourdough over the weekend.
I adapted the Hamelman recipe below, as I really wanted to make a multi-grain bread with a soaker. I didn't have any bulghur, so I used cous cous instead. I continue to go for the bold crust, so I allow a little extra time on the bake.
It is just so much fun getting that soaker going, isn't it?
I've been reading for a while and took this opportunity to post. Made some granary style loaves today from a KAF recipe: the bread pans were a bit big for the loaves (9x5) but the final product was absolutely delicious, with a slight crunch and a bit of malt flavoring.
(sourdough starter in the background) :)
Phin
Lately I have been learning how to bake baguettes and have been experienting with various formulas and methods.
It was time for the much anticipated Arts and crafts market – Times Square, Dubai. On Friday, the 9th, I had prepared my display gear, packed and loaded my bread, and head to the Market.
I decided to go back to the 5 Grain Levain from Week 26 found here http://www.thefreshloaf.com/node/37954/farmers-market-26-five-grain-levain.
I made two major changes.
First, I increased the hydration by a total of 13% in the dough portion.
Second, I decreased the PF in half from 25% to 12%. I kept it split 7% liquid levain and 5% rye sour.
I've been baking mostly boules at home since the cast iron combo cooker has been my method for generating steam. Sometimes I just feel like having a loaf pan-shaped bread, but I still want to have all those hearth bread qualities.
We've moved to Orcas Island, Washington and while our house is being built we are living in a 16 ft diameter yurt. it is cozy to say the least. Here is my bread kneading station set up in the yurt on top of our clothes dresser.
I have been wanting to try this recipe since I saw the post about it on the A Breaducation site here.
The crumb on his bake was nothing short of fantastic and looked like it would melt in your mouth.
