last night I pulled these out of the oven...and then headed outside with my husband for a foray into the woods....leaves crunching underfoot and a crisp 38 degrees! Made it absaloutely wonderful to come back in to the smell of these babies....:)
Hi everyone...I've lurked, listened, and learned for the past 20 some weeks...and now I decided to bite the bullet and actually start a blog. Now that summer is slowing down here (the summer that we never had here in the North this year) I have a little time to introduce and log some bakes...
So here it is, my name is Cathy.
I live in N. Wisconsin where the summers are heavenly and the winters are...well...not warm OR short. 'nuf said.
On the occasion of the 10th anniversary of "Good Eats" I've decide to get my "nerd on" and offer a detailed explanation for a small detail.
From time to time I read discussions on couches and couche care on these pages and I encounter what I will call "folklore" about the fibers and fabric care.
I will not wade too deeply into the various controversies, but I do have some small expertise on fibers and fabric care and would really like to share it for those who desire a more complete understanding of this fascinating topic.
Using the “no-knead” method, popularized by Jim Lahey of Sullivan Street Bakery, I went for a ciabatta this weekend. There were a few adjustments I made to the recipe:
We were in Portland, OR last week. While I was in meetings, my wife bounced between Powell's (the biggest book store in the US of A) and the Pearl Bakery. I got to taste a number of their breads in sandwiches my wife brought back to the hotel, but I didn't taste their "multigrain roll," which my wife had one day and really liked.
I think it worked out well despite all my changes to the recipe:
- I didn't make a preferment, simply used the same porportion of starter directly, adjusted for my 100% starter so the same percentage of flour came from the starter.
- my starter is whole wheat, so the final product has some WW flavor in it.
- I added <1oz of extra water, due to the WW flour I think
I haven't made my San Joaquin Sourdough for quite a while. It is one of my favorites, so I made a couple loaves today. I used KAF European Artisan Style flour and Bob's Red Mill Dark Rye. The "variation" of note is that I used a bit less rye (5%) and put all the rye flour in the starter feeding. I also decreased the overall dough hydration just a bit to 70%.
When I started baking a few years ago, I was a strict adherent to recipes. I still do not deviate much as results are then unpredictable. One area in which I do deviate is in the amount of flour. I measure (weigh, if possible) all other ingredients, but since flour is the largest single component, and the one most affected by outside influences (humidity, temperature), I find that adding flour by the cup (less as the dough comes together) gives me a much better finished product. I am not advocating that new bakers do this, but as you see the
Same old recipe, tweaked a little for the seeds. I keep learning more and more, thanks to everybody here. This one's named Prescott, as we're up the hill in Arizona for a short while.
Here's the way I did it. It's only one way, so bake how it suits you and your location, temp, flours, etc.
At SFBI, we did a 100% Spelt bread using dry instant yeast. To soften the bitterness taste of spelt flour, we did a poolish as the preferment for this bread. The result was very pleasing. Two things about that spelt bread I found worthy of a mention from my own perspective:
