I was working at home today, so as well as making a pot of soup I managed to get a couple of bakes in. The skinny ones are roughly based on these poolish baguettes, though I added a bit too much salt which is why they are kind of chalky looking.
I have 5 children and run a CPA firm from my home...that being said it means I have to be frugal for the sake I have 5 kids and cheap because I am an accountant, and my love of baking is sprinkled there on top. So, this all leads me to baking all the time to keep them fed, my bank account happy, and my inner baker busy.
After a rather underwhelming bread experience in an - otherwise nice - hotel last year, I challenged my co-bloggers, facebook friends and hobby bakers from The Fresh Loaf to help fill a basket with "Bread for Götz von Berlichingen", to provide Schlosshotel Götzenburg with a better breakfast choice.
This bread was made with a millet porridge cooked with half milk and water as well as flour milled from sprouted then dried Kamut, white wheat, rye and barley, it also has fresh ground white wheat and AP. It is naturally leavened and was baked in a DO after a retarded overnight final proof. It is the first time I used a double edge razor blade to slash the boule, that and the cold dough made for the easiest and best result so far.
Stu
Perhaps tfl community would be interested to see a time honoured baking tradition that will undoubtedly be featured in many German households this weekend. To celebrate St.Martins Day (11.11.), baked sweet bread men (or geese) are baked and given out to children. For full details in German or English, step over to mybreadandbrot.com
Dough.Doc has done some moré experiments with bran as a soaker for the the liquid in the the levain to increase the sour in the final product. He now has a base for no bran soaker used and one for using sugar in place of 1-2% fructose.
Gravy Bran Soaker
His other additional tests point to the idea that using more bran to water ratio in the soak is better as is soaking longer before using and also making the bran soaker at near boiling temperature for the water.
