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Cari Amici Buona Domenica,

voglio lasciarvi le immagini di ONU Pane Che e tipico della mia Toscana Ed u n Personale tributo alla mia Città ....... la mia Bozza Pratese una lievitazione Naturale.

A chi volesse interessare potete trovarmi anche su Facebook alle pagine following:

Anna Giordani

e

Il Chicco e la Spiga Blog

Un caro saluto a tutti e felice cottura.

Anna

I have been concentrating on Forkish's Field Grains #2 for consistency while I determine the best method for me to achieve the elusive oven spring. My goal was to find the right blend of technique, i.e., levain prep, percent of water, combination of grains, length of bulk ferment and length of proofing of the final loaves without over proofing in my quest for better height in my loaves as well as better scoring before baking.

But not quite near dabrownman's more than 15 less than 30 breads!

25% rye 12.5% wholewheat, 62.5% bread flour, 1.8% salt, 8% starter made into 30% preferment, 60% hydration, some dried cranberries and golden flaxseed meal.

45 mins autolyse, 2.5 hours bulk with 2 sets of folds and turns, final proofing 1 hour on counter, 4 hours retard in fridge and direct into oven. 225c with steam for 15 mins and 210c for 25 mins.

Cari Amici,

oggi voglio lasciarvi con un dolce che ha fatto la sua presenza sulla mia tavola di Pasqua.

Alcuni di voi si aspettavano di vedere, come da tradizione italiana, una colomba ma, avendone putroppo.....dovute assaggiare molte durante i corsi di pasticceria che ho frequentato prima delle festività, proprio non me la sono sentita di riproporla ai miei commensali.

Devo dire che il dolce ha fatto una gran bella figura e vi consiglio di provarlo.

Un abbraccio a tutti, a presto.

Anna

It had been forever since we had last used our yeast water – months in fact.  It had been hiding out in the fridge like a forgotten SD starter.  We wondered if it was still alive.  After building the 3 stage levain, and waiting for 16 hours for it to double we decided to feed the YW starter and let it hide out in the fridge some more.

Lucy was beside herself this week after she found out that folks will be getting head transplants pretty soon.  She immediately wanted to have her fellow Swabian Hero, Einstein’s head transplanted onto her cute little stubby legged body.   I old her that a brain, even one as good as her hero’s, that has been sitting in formaldehyde for 60 years probably wasn’t a good pick.

A spelt sandwich bread that turned out rather nicely with a pleasant soft crumb.  Its whole wheat, so super healthy, of course.  

featured on www.mybreadandbrot.com

Hello! This is my first bread blog post here, so I hope I do this right (uploading pictures and such.)

We've been watching our neighbors chickens and have eggs by the dozen right now! What to do? Well, I made some challah! (And quiches, and meringues, and lemon curd, and egg noodles, etc;....:))

Just wanted to share my some of my baking experiments with organic baking ferment.

Baking ferment is a combination of organic wheat flour, maise flour, peat flour, honey and water, which as undergone a fermentation process. It contains a lot of wild yeast strains and LAC's (pediococcus pentosaceus) It's slow to work with, loves hardy grains and whole grain-based flours. The result is a bread that has a slightly different taste than normal sourdogh bread.

Baking ferment looks like this.

I apologise for not posting yhis in the proper place.  I am brand new at this.

i made this 100% whole wheat bread today with only thr RWY and I ground the wheat fresh with hard red wheat.  Only ingredients are, the RWY  starter, whole wheat flour, water, honey, and salt.  It raised really well and tastes great.  Looks pretty good too.  Thank you for all your help.  It took me seven tries to just get the raisins to ferment.  Think my first six tries were too old raisins.  This was such a great help to read all of your posts.