Blog posts

Joe,

Thank you so much for your terrific formula: Pane con Semola Rimacinata di Grano Duro.  The only thing I did different than your formula was raise the hydration level to 68 percent.  I made 7.62 lbs of dough and divided it into two equal pieces of 3.81 lbs each, bulk fermented each in seperate containers, which minimized the handling of the dough during shaping. 

Howard

Here are some photos.

[crossposted to my general baking blagsite, yeastvillage.com!]

The day you find yourself laboring over a fine grained sieve sifting the bran out of otherwise a-ok whole wheat flour: might as well admit it you’re addicted to yeast.

relax piggybank, it's turkey

One of my experiments went awry a couple of days ago. I had some leftover buttermilk and decided to sub that for milk in my usual SD pancake mix. I've used buttermilk in traditional pancakes and it was good, but I found it wasn't prepared to socialise properly with the SD leaven. No matter how much buttermilk I added, the batter refused to thin to the consistency I like. Added milk in the end, and that made things runny, but alas - the batter refused to behave in the fry pan. While browning to a nice golden finish, it was like custard inside.

Have you ever made a loaf of bread that turned out really, really well, better, in fact, than you ever would have thought possible, and then find yourself utterly incapable of making it again?  This is that loaf.

Some facts first:

- Hokkaido is a place in Japan.

- Hokkaido Milk Loaf is THE most classic/common/well-loved sandwich bread in Asia. It's enriched with milk, heavy cream, butter, egg, milk power, and quite a lot of sugar - which makes it richer than most Asian soft sandwich bread recipes, pushing toward brioche territory. The finished loaf is very tall, very soft, rather rich tasting.

I was inspired by a loaf made by breadmakingbassplayer that sounded very good. I began by calculating a 75% hydration dough. With the water content from the scallions, and the addition of some sesame oil, I'm not sure how much higher than that it wound up. Parchment paper and rice flour are your friends in a case like this.

Despite failing to post about it, I'm still at my quest for a perfect, hole-y ciabatta.  The last two weeks were interesting, to say the least.  

If you recall, two weeks ago I baked Craig Ponsford's ciabatta (a la Maggie Glezer), with results that were just about perfect.  Last week I tried to replicate the experience.  First, the formula and proceedure:

Biga: