Hello,
This is today's bread. It is a 10% rye, the rest a 50/50 mix of KA bread + AP, at an overall 72% hydration. 2-lbs.
20% was the levain sour (125%) for 18 hrs @ 44F, and then heated up. 60% was the flour soaker at 55F (78%), same 18 hrs,... and then also heated up. :-)
Apricot Yeast Water Test Loaf [Update:110530-1000]
If you are unfamilar with Yeast Waters, and wild yeast, you may wish to view
Yeast Water & Other Wee Beastie Bubbles (No Math)
http://www.thefreshloaf.com/node/23441/yeast-water-amp-other-wee-beastie-bubbles-no-math
SAFFRON CHALLAH
I didn’t want to steal Brother David’s blog post title without due credit. Last Fall he told of his scissor-happy bake of epis and dragon tails (http://www.thefreshloaf.com/node/20226/baguette-and-variations). And today I pursued a similar adventure.
For quite some time now I gave up trying to find the European type flour “Ruchmehl” or “Halbweissmehl” here in the US, even though I still believe that the farmer’s style breads and rustic hard rolls would need this flour.
Two days ago browsing through Costco I found this flour and reading the label I felt this could be it.
Two 10 pound bags for a little bit more than $6 was also a very good price and it is unbleached and not enriched, so let’s give it a try!
I ran across this today and had to come over and post about it here!
The Breadou® Loaf baguette is designed to look like a loaf of bread but is, in fact, made from flexible polyurethane foam and meant to be used as a computer keyboard wrist rest. The site also says they smell like the real thing too.
There was a bit of frost on the grass here in Pretoria overnight and the temperature inside the house at 6:30 this morning was a bracing 55ºF. By 3:30 this afternoon, the indoor temperature had rocketed all the way up to 57ºF! Another day or two of this and the granite counter tops in the kitchen should be chilled enough to handle laminated doughs with no risk of butter breakouts. That, of course, assumes that the butter block is soft enough to be malleable. I may have to set it out in the sun for a few minutes...
Paul
I wanted to thank Syd who gave me good information to shape a boule. I have had a trouble with it.
Syd's comment here : http://www.thefreshloaf.com/node/23590/pane-con-semola-rimacinata-di-grano-duro#comment-170093
I made Susan's Norwish Sourdough with raisin yeast water. I wanted to use multi-build levain to get close to sourdough crumb, but I was really motivated to practice shaping a boule..
