I've always been intrigued by the yeast water method of raising bread.
Although yeast water is started with fruits I did something (just can't help it) different...
I created yeast water from sourdough!
We ran out of English muffins and once again used a variation fop the one at KAF. We use YW in conjunction with a SD Desem starter to make EM;s that are very similar to Wofferman’s but 16% whole wheat. They are light, fluffy, airy and just plain delicious. We make them all the time and never want to run out of them in the freezer
Here we go with the second attempt to make baggies inspired by Ian but using Phil’s ingredients and method. We also didn’t want to slash the dough like Pierre Nury doesn’t with his Rustic style. But we did slash it, quite poorly, in the end. If you don’t practice you won’t get any better right?
I only recently delved into the world of bread, and before I overwhelm myself with the plethora of recipes I am going to hone in on the basics with 2 recipes. I have been reading Peter Reinhart's The Bread Baker's Apprentice and obtaining the "feel" for the dough is my end goal. Instead of relying on timers, I want to depend on my senses.
This is an illustration i made of shaping a Sandwich loaf, that i wanted to share with you all.
Khalid
I finally dug my starter out and brought it up to smelling good and looking strong. So now, it was time to bake a few loaves...though I'd rather be making pizza's.
It has been a while since I've turned my oven on. Now the weather has cooled a little, it was nice to turn on the oven and not have the kitchen feeling to warm. I would even make a pie today.
This bread originally started out to be baguettes along the line of the one Ian (isand66) baked this last week only with the addition of SD to his YW only levain.
