Pain Rustique with Whole Wheat
The inspiration for this formula derives from Hamelman's Pain Rustique, which is a high hydration dough made with a commercial yeast poolish. The crumb is very open and moist, much like a ciabatta, perfect for dipping in olive oil.
Day 3
Boy, my oven and I have been busy this holiday.
Firstly, the wreath bread. The dough formula is based on Wild Yeast's cranberry fennel bread here: http://www.wildyeastblog.com/2008/12/27/cranberry-semolina-crown-with-pine-nuts-and-fennel/ ,but I used cranberries and pistachio instead for the festive color.
The 40-year old Swedish chef-owner, Mathias Dahlgren, has two Michelin-starred restaurants, Bon Lloc and Matsalen, the latter in Stockholm. His style of cuisine is Swedish traditional as well as innovational (a fusion of Scandinavian, Tuscan, Californian and Oriental dishes).
Day 2 of my year to master bread making. OK, maybe not "master" but at least get a firm grasp on bread making. I was the lucky recipient of a cuisinart this holiday and have decided to make good use of it. My mother is what I would call a master of the dough but she has years and years of experience. As a 30 year old, newly-wed, fourth year medical student I figure now is the time to start!
Ready in 3 1/2 hours? (Make it longer if you wish, use 1/2 teaspoon of yeast, add salt & caraway and use cold water to make it rise slower.)
Wheat shaped form ... White Bread crusty
Clint is doing well. Tried making a sandwich bread using sourdough starter. Heres what I did.
2 Nights before:
Added about a cup of whole wheat flour and half a cup of water to half a cup starter (100% hydration)
Day 1:
Added a cup of whole wheat flour, a cup of white whole wheat flour and a third cup of AP flour, 1.5 cups of water, 2 tsp salt, 1 tablespoon each butter and sugar.
I don't remember joining TFL on Christmas last year, but according to the time clock here, it was that evening. And so, to mark the occasion, naturally, I baked a cake.
I'd like to take this opportunity to thank everyone for making me feel welcome in the community. This is the nicest group of people I've encountered anywhere on the Internet---warm, friendly, supportive and encouraging. Thank you, you've made it a great year!
Hello,
I had the urge to bake a little Ciabatta for Christmas so here are the results. First batch in years so it needs some improvement.
Method:
62%hydration Biga
2.1%salt
80%water
1/2tsp inst. yeast
Flour KA 200g
biga 600g
