Three bakes this weekend—from the lean to the…not! All were good to eat, and all contributed to my learning process.
Honey-Oatmeal Sandwich Loaf
Hello, This Ciabatta is made using a double flour addition/double hydration technique, with thanks to SteveB - breadcetera!
Here's a link to SteveB's recipe and technique: http://www.breadcetera.com/?p=162
I did three stretch and folds during bulk fermentation (not following SteveB's instructions here!), thinking it might help add some air bubbles.
Apart from these S&F's and "gently" rolling the dough over onto the peel I tried not to handle the dough, for fear of degassing it.
I started to make a wild yeast sourdough starter on 21st August this year ( from here -- http://www.thefreshloaf.com/node/233/wild-yeast-sourdough-starter) and my first sourdough was Susan's one.
http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/
You can see my sourdough diary here --- http://www.thefreshloaf.com/node/19544/my-sourdough-diary
Hello, I've been wanting to make croissants for years. hansjoakim's recent post and getting a copy of Ciril Hitz's Baking Artisan Pastries and Breads spurred me into action.
This all started as a joke in the Spanish forum http://www.elforodelpan.com
I commented on my way of kneading, which is basically the slap & fold method using just one hand. It's a very convenient method for the amount of dough I use to make, about 1.2 Kg or 2.65 lb, but I've used it with up to 2.5 Kg of dough.
Good-humoured discussiong followed, with some forum members ironically questioning the possibility of such a thing as one-hand slap & fold, so I decided to make a little video and this is the result.
The "San Joaquin Sourdough" is my own recipe. It evolved through multiple iterations from Anis Bouabsa's formula for baguettes. Most of my deviations developed in discussion on TFL with Janedo, who first suggested adding sourdough starter and rye, and, then, leaving out the baker's yeast and making it as a "pure" pain au levain.
I have tried many modifications of ingredients and procedures. The current formula uses the ingredients specified below.
Hello, I tried Mr. Hamelman's Baguettes with Poolish (half-recipe) again today. A big thank you to khalid who gave me some very useful comments after my first baguette post, which were a great help this time around. This time the baguettes were easier to score.
I am still hoping for more holes:
I am in search of bread recipes using peanut flour; I have searched this site and have not found much in the way of bread recipes. In particular, I wish to know how much peanut flour per loaf of bread I can use in proportion to other flours.
This is the WW loaf from the new "Tartine" Book, the procedure is very similar to the basic country loaf (which I posted about here), just with more WW flour(~70%) , even more water(80%+), and slightly lower mixing temperature since whole grain flour fermentate faster.
*** Previous blog: http://www.thefreshloaf.com/node/19777/calculating-baker
