Lucy came up with a lite whole grain sourdough bread this week. Each of the 8 grains were only 10 grams and nine were sprouted so this is really getting close to a the same type of SFSD style bread that David Snyder is so famous for around TFL.
Hi! Today is my birthday and I usually cook even simple meals to celebrate occasions like this but my mom underwent a D&C just a few days ago and was advised to rest for a fortnight to a month so I am the one who is manning the household now; I am doing all of my mom's chores in addition to my own so no time to bake or cook or even check your posts here this time. We just bought some stuff that I like from our favorite restaurant and stall.
I made these last week to eat with burgers and sandwiches. It's an updated version of a formula I made a while ago.
I changed the original formula by swapping out the rye flour with freshly ground spelt, used First Clear instead of Bread Flour and upped the water content. I also switched the olive oil with honey.
Right before baking I grated some fresh cheddar cheese on-top to give it an extra flavor kick.
The end result was a flavorful roll perfect for burgers or just about anything.
The Zen part of baking is the fact that you can't alter every part of an artisan loaf—although you can get close. Eventually the rise and opening of the loafs seam will go its own way and run off in the direction it sees fit. A baker can only control so much before the bake, but once the yeast begin to heat up and ebullition of CO2 is accelerated we can only relax and be happy with what they decided to do. After hundreds of bakes we finally learn to let the loaf decide what artisanal and craft really mean. Defining it ourselves is like telling someone how to interpret Vincent Gogh.
My most recent bread comeuppance has been thanks to Msr. Calvel. Someone recently posted a page from his book which had illustrations of differing bread forms and an accompanying table listing the features of each. Well, it turns out that my "baguettes" are not even baguettes according to the man. They match his characteristics of a "long batard": size, weight, shape and number of scores. Waddya know? Well, I'll still cheat a bit and continue to call them baguettes because I haven't noticed any bread police nearby to pinch me on this.
Today was the first day I really had time to start playing with the new Ankarsrum mixer. I had a small (four loaves) batch of multigrain sandwich dough to make, and we're out of bagels. That sounded like a fair test to start with! I did make a small batch of 50% whole wheat pizza dough on the weekend which was also a pretty good test of a small amount of wet dough. It handled it quite well, using the dough hook and scraper. Oh yes, and I made two batches (2 loaves each) of gluten free 'dough' using the plastic bowl and cookie dough whips. That was awesome. :)
Not long ago, while making Anis Bouabsa Baguettes, I had a "light bulb in my head moment". Pizza! I'm not sure why it took so long, but Holy Cow! Best pizza crust ever! I like my crust thin and crispy in the center, and thicker, crewy-crunchy on the edges, and this dough really delivers. It will probably work for what ever style pizza you like at your house.
This recipe evolved over a series of posts, after much discussion and experimentation, but this is how I recorded it back in 2014:
Flour 500g (All Purpose)
It has been a while since we made pizza and this is a shame after having it again on Sunday. We have made Giant Strides in making pizza the past couple of years. Once we had Biaco’s pizza. the best in the USA, we knew exactly what to do take ours to another level that more than rivals Chris Boaco’s masterpieces.
Okay, okay, I know it's not bread, but today's experimenting touches on a couple of interests to do with my bread baking. One, I'm trying out the new Ankarsrum mixer in all kinds of different ways, and two, I bought a bag of durum atta flour to play around with. And as we needed something for dinner tonight, and the garden is starting to produce a few things, I thought I'd make pasta!
I was gifted a starter recently that was kept at 100% hydration and I have been maintaining it in that hydration -- mostly because its in a tall narrow jar and it is easier to pour it out. I always wanted to try the 1-2-3 formulation but was intimidated mostly by the fact that I had no idea how long to proof the dough and have always followed a recipe from either Tartine or FWSY. Well, this weekend I decided to take the plunge and used my newly acquired starter and made myself a loaf of bread from scratch.
