hello from Timisoara!
I baked recently "Roasted Hazelnut and Prune Bread" from Hamelman book, page 185. I removed the butter and the instant yeast, and I increased the hydration from 66% to 68%, and I left the dough in the fridge overnight for the final fermentation.
In reference to the comment of TFL member : subfuscpersona, here, where SF thankfully shared his idea of Freezing a yeasted BIGA for future use; i have finally done the proposed method, with little deviations of my own.
The recipe was adapted from Peter Reinhart's (Transitional Multigrain Hearth bread).
Ingredients:
Soaker: 223g Bran + coarse whole Wheat middlings
Today was similar to yesterday in that we mixed dough for three types of baguettes. It was very similar to David's Day 3 except I interpret we did different doughs but I am not certain. Once again the scoring fairy visited and our loaves were better. Not what I want yet, but...getting there.
As in David's class we discussed flour - types, milling, characteristics, additives, oxidants, agers, etc. But the hands on experience was the highlight. And we began much more actively participating in mixing, baking, etc.
There are a lot of posts on activating a starter on this wonderful website and I thought I’d add my two pennies worth and get a chance to show off my hubby’s wonderful photos :)
My starter is taking over the world, well, taking overUKat least and I thought I’d share my feeding schedule with the rest of you and open a forum for questions / comments.
An emergency bake, supplies of bread are running low, Mexican chilli on the go for dinner and I have nothing to go with it. To me all of that calls for a soft and buttery corn bread – I wanted to use starter as it was bubbling away nicely but due to time constrains I had to use some commercial yeast as well.
I am very very happy with the result – lovely and crumbly corn bread with whole corn kernels and a touch of chilli. It only lasted a day, and I haven’t even had a chance to try it toasted – I can imagine it would toast really well.
David's photos from Day 2 tell the story well. Except it was really busy and crazy. Having four teams of bakers making 15 baguettes each (5 each of short mix, improved mix, and intensive mix) was almost crazy! By the third bake we pretty much had our act together and it went pretty well, but...it felt really busy!
Pain au Levain with Red Fife 75% Sifted
I know.....It's really reckless of me to blog about my miiiiiles-away-from-perfect-looking baguette soon after Jay (Longhorn)'s wonderful report on SFBI course with the picture of his great looking baguettes. But I'd already finished writing this up last night and didn't know he'd do such a thing while I was sleeping..... Oh well......:p
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I’m coming up on my first anniversary. It was late August last year when I first baked something like bread and wrote something like a blog post about it.
