Blog posts

First success!

I was finally able to produce baguettes that I am happy about.

(didn’t have the nerves to post here until I had something to show off )

Thanks to txfarmer , I flowed the formula he posted under

Straight Method Baguette - a good starter baguette to practice on 

(with title alteration on the flour parts)

This is my version, and what I did: 

We bumped into a container marked as stock in the fridge.  We were looking for stock but inside was a once mature YW levain for panettone that we made on Feb 1st.   Here it was 2 weeks later and we still hadn’t used up all the excess levain build we had made trying to get to a panettone white levain.

happy valentine's day to all 

a heart shape country boule 

hot from the oven, the blue cheese is still bubbling ! smells goood to me :)

the crumb.. 

added pumpkin puree and pine nuts besides the smelly cheese 'gorgonzola'

evon

All I can say is WOW !!  These are fantastic. Thank you Ian for posting and da for continuing the adventure. I too made some changes . I adjusted the formula below to reflect them.

Main Dough Ingredients

200 grams AP flour  Starter at 65% hydration

175 grams AP Flour Starter at 100% hydration

300 grams KAF AP flour

112 grams semolina flour

100 grams rye flour

50 grams kefir cheese and 50 grams sour cream

50 grams Unsalted Butter (cut into pieces and softened)

16 grams Kosher salt

went back hometown to celebrate Chinese New Year with my parents and brothers. it was a long drive because of the heavy traffic. the journey took 7 hours instead of 3 .  i was really looking forward for mom's cooking!!

new year's eve dinner

... of course we started a.. 

Trying my hand a baguettes again, this time just bit smaller. These are only 250 grams and about 41 Centimeter long. 

Good crumb, nice crisp outside and a slightly chewy inside, happy with them, sorry about the scoring

Cheers,

Wingnut

Sourdough Pizza: (Based on Maggie Glezer's Pizza Napoletana crust)

The loaf shown below used the same formula as the rolls I posted last week. The only difference is I increased the cheese to 50% of the flour percentage and increased to 650g total flour for a loaf size batch.

I've been refining the technique for making sourdough during the working week so that it's out of the oven in time for dinner. It's going pretty well now, and I'm regularly turning out loaves that I'm really pleased with.

After losing the beet pink in our Valentine Rose bake we decided not to give up and try another method hoping the red or pink would stick around in the crumb somewhere.  This time, instead of using beet juice and pulp we used roasted chopped beets.  We didn’t expect the crumb to stay pink but we hope that there would be some red blotches that hung around.