Hey, fellow bakers!
I just felt so compelled to share a small moment I had in baking baguettes.
I used the same recipe as last time (see blog with details here), but used DanAyo's procedure for baking artisan bread in a loaf pan (his helpful thread is here).
A "Cliff's Notes" version of what I did, beginning last night (started levain build before bed) thru today:
Inspired from Jasons Quick Ciabatta, (I've made dozens and dozens of times), I started experimenting with my discard. I've made Ciabatta using Peter Reinharts Biga, Poolish, Jasons Quick Ciabatta, to name a few. Jasons is nice because it's quick, but lacks flavor. Peters is nice because it nails the flavor but takes much time. (Something that's not available to me anymore) This is the best of both worlds.
This is the type of pan I use for Ciabatta rolls. I let the dough proof in each pan, and then bake in the same pan. I bought mine at a Restaurant Supply House a few years back. Works great. The pan is a small steam pan you see in Buffets
My first entry in the No Comfort Zone community bake: Berry focaccia with meyer lemon olive oil.
I have never made focaccia, mostly because I haven't been sure what to do with one after I bake it. There is just 2 of us, and we already are on the outer edges of how much bread we can eat without needing to buy larger clothes.And then I got inspired by watching this Italian Grandma make focaccia. Whether or not you ever make focaccia, she is well worth watching - she's the real deal, lol.
The one on the left is a torpedo shape and the right a teardrop. I prefer the teardrop shape but what I am most happy with is the crumb today. Dropped hydration a little and also scored vertically which seems to help getting double grignes. Also did a 2 hour autolyse this time which really reduces the mixing so we'll know soon if that had a positive impact on flavor. Otherwise, I feel like breakdancing !
Due to *life* my levain for Maurizio's "best" sourdough I wanted to bake got too ripe, so I improvised a different recipe: more wholegrain (using einkorn), slightly lower hydration: https://fgbc.dk/1gf8
Simple procedure: mixed, slap&folds, stretch&folds, bulk until increased volume and jiggly, shape, cover in sesame and poppy seeds, retard, bake.
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Base Recipe by Patrick Ryan of Firehouse Bakery
500g Strong white flour
65g Brown Sugar
12g Salt
5g Ground Cinnamon
5g All spice
5g of vanilla extract
Orange zest - 1 whole!!
200g Stiff starter
300g milk
1 large egg
65g unsalted butter
200g dried fruit(Marinade with orange and lemon juice with cinnamon and clove overnight) drained and save juice for glazing.
The request for a loaf to go with dinner tomorrow was "something Italian". So... Semolina Pain au Levain bake #2.
This one went well and was easier than the first one. I didn't worry quite so much about degassing while rolling in the toasted sesame seeds, and I think I got them on better.
