Blog posts

First attempt 

 A couple of days ago I told you about my first white sourdough baked this year.

Today I am going to tell you about the second one. Still not perfect, but definitely improved. Baked all the way through, with a good oven spring due to preheating the oven and stone for much longer (1hr and 20 minutes to be exact) and a better crumb (potentially from the increased hydration – I went for a 67% hydration level for this one, compared to almost 65% for the first one).

 When I encounter really tasty bread from a bakery or at a restaurant, my usual reaction is ‘God, I want to make this myself!,’ and start going back and forth on my palate-memory lane, playing with formula in the attempt to re-create the flavour, aroma and texture I enjoyed.  Many of my bread recipes are born like that rather than following/adjusting the recipes I found in books or on internet.

Hello everyone,

January’s Bread Baking Day theme is “A Bread Fashion Show”, with a call for decorated crusts.
What a lovely idea!

Today, I decided to try Txfarmer's straight dough baguette formula on this post http://www.thefreshloaf.com/node/31945/straight-method-baguette-good-starter-baguette-practice 

I have recently been seeking out new recipes to try, both for the flavour of new breads and the fun of trying new things. One of my favourite recent bakes is P. Reinhart's Many Seed bread which has become my favourite toast bread:

Sending this to Yeastspotting.

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Ingredients:

weekend baking for friends.

baked a couple of breads for my friends. using Chad's formula for country bread. 500g brown bread flour and 250 gram AP. 150gram wholewheat starter at 75% hydration. 520gram water and 20gram of rum. 150gram raisin soaked in rum. 150gram toasted walnuts. 30gram soaked flaxseeds.