I again baked this Forkish style, proofing seam down and baking seam up with a slash. It looks like the well sealed seam bloomed open.
Formula wise, this was identical to my last bake:
300g total flour, using strong bread flour and 10% durham semolina
231g water
8g coarse sea salt
1Tbs EVOO
I am still trying to figure out how to post multiple photos on my blog, so I am posting this one after my initial blog on this bread. I think it came out OK, but I would have liked a little more height. Thanks again for your comments and suggestions. I use this recipe below for the classic sourdough, which I love.
http://breadmakingblog.breadexperience.com/2012/02/classic-sourdough-in-la-cloche.html
So, only for you, I was making yet another Wasabi onion bread - without Wasabi :). Only thing that's not so nice is that the bread went a bit flat on my while scoring it.
I have to admit that I also added a cooking piece with barley grains to keep the bread nice and moist AND I tried another stencil design on my bread. Still not perfect I have to admit, but slowly getting there. Here is the bread in all it's "beauty".
Hello fellow fresh loafers. Hope you are all doing well, and I wanted to wish you all a Happy Thanksgiving in advance if you are in the States! Anyway, sorry for the long absence from TFL. I have been busy with changes in my life and have not had much time to bake or blog about it until about now. I have been pondering some things about bread baking which I will not reveal as of yet, but in my absence my wife and I had done the Fast Metabolism Diet, which basically says that you cannot eat the following foods for 28 days: alcohol, caffeine, sugar, dairy, wheat, soy,
Mirror, mirror on the wall, whats the best Christmas pudding of them all?
I am dedicating myself to sampling a whole range of Christmas puddings from all the major supermarkets (UK based) to choose the best one - I am gonna do all the hard work, so you don't have to - see how good I am? :)
First review is up on my blog here
The pie on top is a an Apple Sour Cream Pie with fresh ginger in the filling, walnuts and pecans on top and the below is a Pear and Cranberry spiced with cloves. Both are a little different for Thanksgiving and a nice break from the usual apple, pumpkin and pecan pie.
2013 The Fresh Loaf Dabrownman’s Blog
1/4/2013 - Panettone - The Last Bake of 2012
The shorter daylights and colder temperatures have been affecting my bread baking. It has slowed down fermentation resulting in me misjudging the time required to fully proof the bread. Not to mention that it is already dark by the time I am done baking making it harder to take a nice picture of the loaf.
Anyway, back to something simple and comforting for this week - a 50% wholewheat sourdough. A nice hearty loaf with stronger flavours contributed by the wholewheat flour and the levain used.
Great bread! We loved it, I'll have to make it one more time to get the moisture content right as the crumb in my version came out a spongy. But I'm amazed to get this much rise in such a high whole grain bread. The interesting thing about this bread is that it uses both a bread starter and also yeast at the final stage. The dough rose on schedule!
I didn't have the Spelt 1150 flour so I used a mix of pure spelt flour with bread flour. I guessed from what I read on the web.
The dough was very wet and soggy, I bowl mixed and later kneaded with a hand paddle.
