Hey All,
This is my 15% breadcrumb bread from my 1/15/10 bake. I had a some baguettes left over from a previous bake, and didn't want to waste them so I made bread crumbs with them, and made more bread... Enjoy!
Tim
Recipe
Ingredients:
Total Dough Weight: approx 998g
Yield: 2 loaves at 400g weight after bake
85% AP - 470g
Hi All,
Here's some more catch-up blogging. The top 2 are basically fat baguettes. The bottom 2 are my made up version of bauernbrot with breadcrumbs. Enjoy!
Tim
This is the rest of this weeks' bake. This is my 2nd attempt at the Nury rye and I can definitely see a huge difference in both my abilities w/ wet dough and my starters. They are older as am I :) The bread has been commented on at length on this site so all I will say is that everyone is right...this is a fantastic bread. Thank you Zolablue for your original post, and David for his follow up comments and pics .
crust:
This is for Floyd,
I think we should have a "The Fresh Loaf" T-shirt... Have you thought about this before? Lemme know... I'd like to see what other Freshloafers think.
Tim
Just recently joined this site and enjoying it very much! I had these photos from some breads I have made in the past. No crumb pics! Breads are long gone. Will Include those in future posts.
Sun Dried Tomato Bread w/Biga
Potato Bread-Straight Dough
Italian Bread-Straight Dough
After reading the excellent recipe by Pat (proth5), posted by dmsnyder I thought i'd give these a go over the weekend and well, it must be a good recipe as even in my ham fisted hands I managed to turn out some very tasty bread, even if I need to watch some more shaping 'n' slashing videos! I varied it by using 300 grams of flour / 195ml eau (plus the rye starter) and made an overnight sponge with roughly 100g of the flour, starter and water the day before. The one on the right was baked 1st and was better, must have been the proofing en pla
I've been experimenting with some different levain breads recently, all made with more or less the same procedure: Between 15% and 20% prefermented flour, bulk fermentation around 2.5 hours with one or two folds, and retarding in fridge overnight (or at least 8 hours).
I found this formula on Sourdough Companion and used it as a starting point for my bread. http://sourdough.com/recipes/raisin-breadbasic-fruit-loaf..here is the link. I subbed the dates and pecans for the dried fruit. I also changed the spices . I used 400 g KA bread flour and 100 g KA ww flour. Sorghum syrup from TN for the sweetener. I baked it as one large loaf at 375 for 1hr. No steam and no stone this bake and no slash.
Hey All,
A quick question for those of you using lava rocks to create steam...
I have been creating steam using a stainless steel pan filled with lava rocks on the floor of my oven... I washed the lava rocks and sterilized them by boiling them in water for about 30 minutes, and then placing them in my oven to dry. Also, the bottom of my steam pan is slightly rusted. Not sure if this is a problem...
Yesterday I baked this Boule... With 33% Rye this time. Success!
I have had the best oven spring because of using an improvised cloche. A ceramic clay oven pot i bought off a store, and replaced the cover (which was vented) with a stanless steel bowl on top, and preheated both to 250 C.
Now i know how baking accomplishment feels.
Hats off to Susan't magic bowl idea, and Eric..at that.
