Blog posts

A continuation of my journey into the world of cold proofing the shaped, and sometimes shapely, baguettes.  This reporting of the trip again required no passport or Global Entry/Trusted Traveler documentation.  Just a curiosity of what happens when I retard the baguette dough in its final phase prior to its own voyage from couche to oven. My interest in investigating this method is nothing more than an experiment in learning about ways to control the time/temp elements of fermentation, baby steps at a time.

Like Rye breads with that tangy, sour taste?

I think this is my first post on TFL. I registered way back in July of 2011. I used to be active on CountryLife.net before Lehman's "rescued" it.

The other day, when I was making a batch of German-Style Many Grain Bread (from Peter Reinhart's "Whole Grain Breads") I did a search online to see if anyone had any comments on the recipe. A couple of the search results were on this site.

At first it was clearly the levain which objected to being returned to the west coast after spending several months on the east coast.  Finally it decided it would make due with its new, but in reality old, surroundings.  Then it was clearly my hands which had totally lost their mojo after spending those same months generously feeding the levain but not demanding that it work for its living.  One bread after another was poorly shaped, poorly developed or overproofed, or poorly scored.

I'm home for spring break, which means I'm without my starter and my scale. I've been wanting to try the tangzhong method, and I found a recipe that used cups so I could make it at home (http://www.instructables.com/id/Asian-Sweet-Bread-Hong-Kong-Pai-Bao-Hokkaido-Mil/).

These are 76% hydration, 20% levain, 30% whole wheat, with a smidge of pate fermentee for that little added umph. 

No crumb shots, because they were gifts. 

Abe, thanks for inspiring me with your scoring pattern! The boule is exactly your pattern, with a few extra very shallow swirls

Here's to making it through Monday, TFL!

Deja vu.  This weekend I decided to make the Tartine Country rye bread again, this time I made four loaves.  The formula in the book:

Leaven  200g

Water    800 g

Whole Rye 170 g

Bread Flour 810 g

Salt 20g.

++

My "modifications" to the formula:

Leaven                      200 g.

All Purpose Flour     500 g

Whole White Wheat 330 g

Finally made a good pain de mie using white wheat flour 95% extraction and natural leaven.  Before there were always problems ranging from not enough dough to fill the pullman pan to taste that was too sour. Now the only thing to find out is if it can be repeated. 

Stu

I lied. I changed more than one thing and I made two batches again! But it worked out this time, or at least one batch did.