I should have posted this yesterday but I was just feeling uninspired to write anything. This is also my first bake without Pochi, our very loyal and loving dog. He was our only dog when I started baking. I am still saddened as I type this but at least we are moving on.
What a fun challenge this was! This was my first ever attempt at doughnuts, which I’ve been meaning to try, but given that I don’t really have a sweet tooth, I’ve never found quite enough motivation. This challenge was it.
Here’s the formula:
Weight (g) | Final dough | % | |
Levain (77% hydration) | 105 |
Hey there old pals. I'm finally getting around to posting some of my own breads to the forum, rather than just parasiting and commenting on everybody else's. One of these days I'll provide a more detailed introduction of myself, but for today I'll just do a write-up on the bread. There are rugs to vacuum and dogs to feed, so this will just have to suffice !
Well this is take two at this hydration. I forgot to steam the oven on my first attempt and ended up with a hollow brick. I used a well olive oiled counter and oiled hands to do the stretch and folds using my finger tips rather than my palms to massage the S&F's. This made a nice loaf with a great crust and nice open crumb. Still doesn't look what a ciabatta should look like though. Oh well, press on!
Happy baking! Ski
The 123 SD recipe is one of the very best ones and by far the easiest to remember. It seemed the perfect recipe for Job’s Challenge Bake where the baking process in the temporary, brick WFO would be a bit complex and way more complicated than using the electric Big Old Betsy that bakes our usual loaves.
I had some Chocolate Coffee flavored Malted Wheat left-over from a rye bake from last year and it was just crying out to be used in a porridge style bread. Throw in some cream cheese and shaved Parmesan cheese (not that grated powder stuff that tastes like saw dust) and mix with some freshly ground Spelt and Whole Wheat and a few other goodies and what's not to like?
I have been making panettone for some years now but I have always done them with commercial yeast. I've always wanted to try to do them with natural leavening but everything i read about such recipes seemed to indicate that doing them was a life's work. So, since I am retired and my life is fairly free and clear I thought I'd give it a go. I was also intrigued by this recipe: http://http://www.academiabarilla.com/italian-recipes/regione-lombardia/panettone.aspx
One of my pilates instructor is going to a party and she has to bring a homemade gift. The problem is that she isn't very domestic so I volunteered to make her one of those soups in a jar and a loaf of bread. While I was at it, I made up enough dough to give the soup kitchen 3 loaves next Monday. I usually bake for them on Sunday but I can't make up the dough on Saturday as usual since my family is having Xmas dinner on Saturday and I won't be home. So this worked out well.
Here isJob;s Challenge Post - http://www.thefreshloaf.com/node/49867/no-oven-bread-day-december-16-2016
Pretty much the same recipe as my first bake, except for rye instead of whole wheat and no honey.
I'm never trusting non nonstick pans again, but it tastes great.
