I learned the Ideal Gas Law ( https://www.khanacademy.org/science/physics/thermodynamics/temp-kinetic-theory-ideal-gas-law/a/what-is-the-ideal-gas-law ) circa 1962, and it has been on the tip of my tongue ever since.
Hello everyone,
Yesterday I baked Barm bread form Daniel Lepard’s book. I did one single bread instead of two and I used T80 type of flour (the recipe called for white flour). The result is a tasty bread, full of flavor and I can say that it’s on the list of “to do again”.Below is the result.
Thank you!
After baking a lot with 50% Einkorn, I felt like I needed to get back to some dough that could hold a little more structure. Einkorn is VERY sticky and hard to work with, so this was sort of a break from that phase.
I'm using AP, but contemplating switching to bread flour in the future for the white flour portion of my doughs. All in all, looks great, tastes better :)
I had not made a porridge bread in a little while, and I've been loving adding freshly ground barley to my bakes, so here we are. I thought freshly ground Kamut would make a nice combination with the barley and I was not mistaken.
I added some polenta I ground from the purple corn I recently purchased with some rolled oats to make a porridge and added some caramelized onions I had leftover in the main dough for good measure.
I was very happy with the flavor profile on this one and the nice moist and tasty crumb as well.
This was my first attempt at the FWSY 80% biga. As usual I made the dough using 25% whole wheat, I reduced the water temperature given the temperature of my apartment, and slightly reduced the proofing time. Given the lack of oven spring and tighter crumb structure, maybe I should reduce the proof time further? It tasted good, but definitely room for improvement. Is a good rule of thumbs for FWSY to end the bulk ferment when the dough is 2x the original volume?
Hi TFLers! Long time no hear! I've been very busy adjusting to my new career that I seldom bake and post. I hope you still remember me. I made this simple flatbread for my birthday and I paired it with homemade charcuterie (sausages in particular). It feels like a very European thing to do but since no one drinks wine or alcohol in our household, we just washed it down freshly squeezed calamansi juice and hot chocolate.
I am a sucker for fruit breads and decided to try this one. I would highly recommend this recipe, but I had a real issue getting the fruit to be well-dispersed. All of the fruit seem to be on the very top of the loaf which was frustrating. I didn't have fresh yeast so I used 1/2 tsp of instant and then 1/3 cup of fed sourdough starter. I put 5g of starter in the overnight pre-ferment and the rest when I mixed the dough the next day. I decided to make 2 smaller loaves.
I got a copy of FWSY a few weeks ago and this was my first attempt at making a levain. My previous 3 efforts all used biga or poolish pre-ferment. I stuck to the recipe, but reduced the proof times somewhat given recommendations on this site and the temperature of my apartment (about 82 degrees). I also used about 75 degree water instead of the 90 degrees recommended since my home was warm. I also reduced the amount of instant yeast from the recommended 1/2 tsp to 1/4 tsp and increased the amount of whole wheat flour to 20% of the total flour used.
Alan posted delicious looking cinnamon raisin batards (http://www.thefreshloaf.com/node/60371/maurizios-cinnamon-raisin-levain-baguettes) so I had to jump on the bandwagon too. I scaled up the original recipe from Maurizio to make three boules of my usual size which is usually around 1100 g of flour.
