The best Walnut Sourdough that I've ever had was from Tartine Bakery in San Francisco. Imagine a rustic Country Sourdough studded with whole walnuts and no compromise on the open crumb. To me a simple sourdough like walnut sourdough is not something that can be easily made well; in fact, I've found any sourdough with add-ins hard to make really well.
I recently discovered this beautiful bread and have mastered the technique! The dough is soft and remains so for a few days. This is the closest to the Asian-style bread I have re-created at home!
Recipe and step-step instructions: here.
PICS:
Please little help....this is the recipe 1kg flour with 11.5 of protein,680gr water very cold,20gr of salt,5gr dry yeast,2gr malt.I mix and pass the window test....i shape a ball and i put in the refrigerator,after 14 hours,i take out the ball has been raised a lot there is no more ball shape......This is the point...now what i should do?Everything i tried was no good the main problem for me is that everything is to soft even if i roll the baguette there is a lot of bobble of air inside,and when i try to score with blade,the surface is soft even if i put some flour....I would like get
This is winging its way to NYC for my best friend to use at her celebration Friday evening. I have been making Challah for well over 35 years now but only learned how to do this braid last year. Thanks to TFL for that info . Hope you enjoy and have a blessed holiday.
Have you ever used shop-bought bread pre-mixes to make sourdoughs? I have several unfinished bread mixes at home from those days when I used bread machine to make pan breads; they are all reaching their use-by dates and I really don't want to waste them.
Callie (calliekoch) came from Fort Collins, Colorado to the Back Home Bakery last week (Sept 5-13) for her one week internship. Although new to sourdoughs, Callie's been baking and cooking for a while, and it showed in her meticulous work and attention to detail.
striking a pose while sheeting puff-pastry dough
So I started baking about a year ago. Everything I did turned out surprisingly wonderful. From my sourdough to my soft pretzels, I hardly ever had issues with any step of the baking process. Then we remodeled our kitchen. Since then, I have had no luck with anything. It's like my dough never firms up. I find myself adding more flour, and yet it's always falling apart and worthless.
just some pics from yesterdays bake. next time, i will do the second proof longer, increase hydration slightly, and reread scoring tutorial. not sure why the other side didnt get spring. maybe i didnt score deep enough?
higher hydration
Seeing as rye breads are all over this place nowdays I decided to share some loaves I have baked the last weeks. First up is the 80% rye with soaker from Bread. This bread is really great! I made two of these 850g breads and they lasted a week each, with some saved in the freezer for the next time I make the Horst bandel black pumpernickel.
This is how one of the loaves looked when ready for cutting. A little overfoured I have to admit..
Today's sourdough bread is a continuation of the experiment from last week with my modified steaming method of pouring hot water over pre-heated lava rocks in a cast iron skillet both before and after loading the loaves in the oven.
I had two new goals: In addition to trying to replicate last weeks good results, I wanted to increase the sourness of the bread and I wanted to see if I could get a “crackly” crust.
