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I enjoy this bread. We usually make it for general eating around the house. Its a straight dough but it disappears before it has a chance to stale. We will make this sometimes to turn into croutons or bread crumbs too. Here are my issues with this though. The flavor has always seemed a little flat to me. And the dough can be slack and not develop good tension. I have solved some of the problems and very happy with the results. The recipe given is not the same as Jeff's and that's why I'm posting it. Please check out his book for the original recipe.

287g   Flour, White

i decided to make a sour dough in preparation for a promotional baking class in a couple of weeks.

So in the morning i fed  the culture with some whole rye flour so as to have the right amount for a mid day mix, 400g of culture 400g of ryemeal and 800 ml of water this was part by error but also i reckoned that it would allow a quicker fermentation.

Have been baking up a storm for 2 days. All is preordered so no guess work as to what to prepare. Orders have grown like crazy ! I have converted my sunroom that is adjacent to my kitchen into a kitchen annex. Added a large maple table that I already had and a bookcase from the used furniture store to hold supplies. So far it is working out great. Here is some of the bounty. My husband is making his pasta also for sale by order. 

It's been a little while since I last told you people about the progress of the bakery here in Belgrade/Bozeman/Big Sky, MT.  In fact, in my last blog entry I was writing about the soon-to-start Big Sky Farmers' Market.

Last night was market #7 up in Big Sky, and this past Saturday was the #9 Bozeman market at the Gallatin County Fairgrounds in downtown Bozeman.

Both of them have gone well, with the Saturday market being more of a breakfast focus and the Wednesday market primarily being dinner/appetizer based.

We based this bun recipe on Ian’s and Cleo’s fine hamburger buns that can be found here: 

http://www.thefreshloaf.com/node/33946/hamburger-onion-parmesan-buns

I have made sourdough rolls using the Tangzhong method before and they usually come out great.  I decide to change it up a bit and used buttermilk instead of cream or milk and added some sour cream for an added flavor boost.  I also added some fresh parmesan cheese and used rolled oats, white rye and spelt flour to try to make it a little healthy.

I have to say when these were baking the whole house smelled amazing.

I recently baked the Pain de Campagne from Ken Forkish's Flour Water Salt Yeast and was very pleased with the result.  This is a "hybrid" bread formula, meaning it is made with both a levain starter and a small amount of commercial yeast.  After a long room-temperature bulk fermentation, the loaves are shaped, placed in bannetons, and then put in the refrigerator to retard overnight befoe baking.  Forkish directs you to bake the loaves right out of the fridge.  I've often wondered about this method as I have come across conflicting advice from various experts an

Well this here is the bread I grew up on back in Westchester, NY. For me NY Rye is a light Rye with a tight moist super flavorful crumb crumb. The crust is soft and chewy and much of the flavor of the loaf comes in the chew. I used to be able to just pull the crust off in a ring around the slice and each separate from the interior as a kid.  And yes I sometimes squeezed the insides and ate as a dough ball.  But the best is simply sliced and served with butter.

About a month ago I ran across the website "The Italian Dish" which contained a post titled Amazing Artisan Bread for 40 Cents a Loaf - No Kneading, No Fussing, No Kidding.

This is the author's take on the no knead bread baking technique and the book: Artisan Bread in Five Minutes a Day.

Pizza Bliss Redux

August 26, 2013

 My first batch of Ken Forkish's “Pizza Dough with Levain” (See Pizza Bliss) produced the best pizza crust and, after freezing, some of the worst I've had. But I did learn a tremendous amount from the comments and the information generously shared by other TFL members, and my second batch will exploit what I have learned.