Desem bread is a favorite of mine, in no small part because I can only make it in the winter. But it's also beloved because it was one of the first sourdoughs I ever made, and because it comes from The Laurel's Kitchen Bread Book, a book that, though it is not without its flaws, is still a book that I love dearly and continue to bake from several times a month.
Sourdough with Green Olives and Lardons of Bacon
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This weeks bakes, adapted from Hamelman. Sort-of Vermont Sourdough and sort-of Five Grain Levain.
Think I have the slashing thing going now; thanks to all, especially dmsnyner.
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My stove oven is finally fixed and working again after 10 days without it! First bake for 2013 - potato bread from the Tassajara Recipe Book. We had leftover mashed potatoes that morphed into this bread, a light airy loaf ready for toasting as part of tomorrow's breakfast. I tested out the Brod and Taylor proofer I got for Christmas and it works like a dream, especially good during the colder winter months.
Wild Yeast Sourdough Starter Day 1 - Day 7 followed directions, everying went OK but it did not expand or smell, on day 15 tried using starter on live drill as prescribed in the recipe for making bread. It did not rise bout baked it anyway and have a goog hard ball.
Have continued to add flower, water and apple cider vinegar but it does not rise.
Lately I've been trying to codify the variables of mixing and kneading dough in my DLX. Since it seems to act as a spiral mixer would, I used that as my base. Spiral mixers run at about 100RPM in first speed, and 200RPM in second; that's the hook rotational speed. Bowl speed is more on the order of 15RPM. Commercial spiral mixers that I've checked use separate motors for each.
Tasty with everything, I think!!
Hmmm Apple cider….
You will love the spicy chilli chicken rolls at the end of the post!!
Now I am going to make it easy today….
I used this as a sort of base recipe.
http://greedybread.wordpress.com/2012/12/05/bonjour-mon-amis-greedybread-mini-french-baguette/
This is the first bread bake in 2013 and we wanted to get back to our favorite every day bread type; a sourdough multi-grain with a multigrain scald or with multigrain sprouts or both. This time we use a scalded soaker and finally got around to putting some cream cheese in the mix ala Ian’s many breads with cheese.
2 days before dough mixing we got the 100% hydration levain going over two builds that took 12 hours and then it was retarded for 36 hours in the fridge
Santa gave me Flour Water Salt Yeast by Ken Forkish. I had studied it in a bookstore, having been alerted by Breadsong's nice post about his overnight 75% WW. On my Christmas list it went. No regrets: I've very much enjoyed learning Mr.
