Thanks to all for advise. Next time round will
So I've been poring over some older TFL posts on autolyse, as well as other web sites.
The traditional definition of autolyse means that only flour and water are combined to enhance flour hydration and gluten formation, with a host of other benefits.
Here's where the long slog starts.
In the world of the internet six weeks is a long time and six blog installments on the same old bread is reaching interminable. Yet I haven't even started to get down to work on this formula.
I just want to share my experience at the Red Beard Bakery, an artisan bakery in a small town called Trentham in country Victoria, Australia.
Trentham is about 70-minute drive from central Melbourne. It's a small gold-rush era town in central victoria. We made a day trip to visit the Bakery. I only knew about Red Beard Bakery recently from the Melbourne Food and Wine Festival program, which offers a bread-making class at the Red Beard Bakery.
I love beer breads, so when I saw the Team USA formula featured in Crust and Crumb (Reinhart) I had to try it.
I didn't post pictures of my first loaf yet, so here it is! It was a simple white loaf that was quite delicious with honey and butter. I made the mistake of adding the flour too fast, but it turned out all right anyway.
After the relative success of my first loaf, I found I was unsure of my second one. We all want to succeed in our endeavors, and I felt like my second loaf would determine whether I can actually do this or not.
When I first joined TFL over a year ago, I was completely blown away by a post by Shiao Ping. Perhaps you remember it - a Gérard Rubaud miche stenciled with his initials and photographed with Japanese maple leaves floating around in the frame: http://www.thefreshloaf.com/node/15778/g%C3%A9rard-rubaud-miche. I read the post over several times and just shook my head. Maybe in another life... That other life may be closer but it isn't here yet. A few weeks ago I suddenly remembere
Fortunately, these first baguettes taste lots better than they look. Pretty homely, really. Instead of the lean elegance of a French loaf, these are peasantly stubby. No gleaming crust either. And the crumb? Could be lots more open. I figure the dough could have used considerably more time for both the bulk and 2nd rise because my kitchen is cold. I also think I should have let the pre-shaped pieces rest a full 30 minutes before attempting the final shaping. I'll definitely try these again, and perhaps substitute a bit of the bread flour with AP.
What's not to like about a bread with meat and cheese everywhere you bite? I think I would have preferred it with a leaner dough, less fat in particular. It wasn't nearly as rich as the Brioche from the BBA Challenge, but the crust was almost flaky like a pie crust. The texture was very tender, and the taste of extra sharp white cheddar and salami really made this a very good bread.
One of my favorite stores in Portland is Micucci's, an Italian whole and retail grocery. They don't only have Südtiroler Speck and the best Fontina, they also carry nice wines at reasonable prices (I'm too cheap to spend more than 7 - 10 dollars for a bottle - and choosing European wine is easy because of the standardized labeling). There I purchase Italian 00 flour and spices in bulk, and such items as Marzano tomatoes, cooked chestnuts and gooseberry jam.
