This formula is adapted from Wild Yeast's great recipe here: http://www.wildyeastblog.com/2008/07/28/sourdough-ciabatta-rolls/, with the following changes:
1. Increased the hydration to 85%
As part of the plan to try using up 5 kilos of potato that we have, I turned to Bourke Street Bakery cookbook for Mr Potato Bread.
This was the first time I followed BSB's method of starter built, i.e. number of feedings and amount of starter. In the past, whenever I made the sourdough from BSB, I adapted Hamelman's method.
I made a fresh supply of candied orange peels for my spring holiday baking. I find the video on you tube, by yanghalying, very intertaining and instructive. By using her method for candied peels, I have excellent results, firm, colorful and tasty candy peels, for oranges and lemons.
After I had fried up some onions for dinner the bottom of the pan looked and smelled so good with the carmelized onions. So I put a little water in it, mashed up some roasted garlic, and used it in my autolyse for this bread. It smelled heavenly in the oven.
Today's bake was a 3-seed sourdough. I previously posted all ingredients and the method I used, and had to go, and lost it...sigh. Next time :) Here's the pics...tastes lovely.
Hello,
I have been on a bagel kick recently, I made a few batches of the BBA recipe before I got tired of topped or cinammin bagels. So, I decided to go out on a limb and try these.
So, here is my madness in making them, measurements in Grams & I don't like to weigh less than 10 Grams so tsp measurements were used
Hello to all you bread bakers! This is my blog detailing my adventures in trying to perfect one kind of bread, namely Scottish Morning Rolls. My attempts have all been unsuccessful to this date and my maiden voyages began over six years ago. I am terribly embarrassed by this but it has taken on a whole new significance due to the long buildup to even get to where I am now :-) I shall keep adding to this blog as long as it takes to get it right so it may take some time LOL but am sure with the advice of the good people on this forum I will make some progress, whi
First try at the Vermont sourdough turned out lots better than anticipated. I used a soupy levain as the base for the sourdough, building it over a couple of days. My second try at the baguettes still didn't work out as well as hoped for. Will try again.
Sylvia (Bronx to Barn baker)
