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I decided to enter a couple loaves of bread in the local fair, and thinking about having to achieve a particular result on a particular day made me realize what a sloppy baker I am.  Well, maybe "sloppy" is a little negative.  Let's say "happy-go-lucky," or "devil-may-care," or "possessed-of-a-certain-breezy-elan" when it comes to bread baking.  Or maybe "sloppy" is the right word after all.

This is Baked from hamelman's 40% Rye with caraway, only without caraway seeds as my wife dislikes them in bread

SFBI Artisan I: day 3

 I found this recipe on Cookpad. ( Japanese)  It is very good to eat this in summer using juicy fresh tomatoes, fravorful fresh basil with your own baguettes. I love it without doubt. This recipe was posted by suru-zen. Thank you, suru-zen!!

 My favorite's Bruschetta recipe:

Ingredients  

SFBI Artisan I day 2

Today's emphasis was on the differences between Short, Intermediate and Intensive mixing. Each of us baked 5 baguettes with each type of mix. The formulas for each batch was slightly different - the shorter the mix, the longer the fermentation, the greater the number of folds, the higher the hydration and the less yeast.

Our lab, aerial view

Over the weekend I made some more baguettes as well as some Pane Toscano. In addition, I began development on a honey white wheat sourdough sandwich bread. More on that later.

French dough made with poolish is a wonderfully extensible and easy to shape. Unfortunately for me this particular batch was a bit on the short side.

 My husband had been diagnosed with hypoglycemia. The worsest thing is that he has been suffering from panic attack  since he pasted out at the work 3 years ago. I was too silly that I hadn't tried to use 100% whole wheat flour on my recipe. ( My old recipe was 54%(Actually 54.5%)whole wheat bread)  And yet he likes 55% whole wheat bread more than than 85% or 100%.