Blog posts

Thanks to both Mr. DiMuzio and bblearner's input, I made my first pain de mie successfully.   This loaf was made with 20% pre-ferment maintained at 50% hydration. To add a bit of Japanese touch to the loaf,  3% flour and 17% water was used to make water roux starter. Honey was used in place of sugar.  The rest were milk, milk powder, butter and etc., pretty typical ingredients.

Here are some of the breads baked over the last couple of weeks:

First is a pain au levain with whole-wheat (p. 160 in "Bread"):

The original formula is great and it's a very nice dough for practicing folding, shaping and different slashes. It's a pleasure to see the cuts open up and bloom during oven spring, and the subtle flavour works well with just about anything. One of my all-time favourite loaves that I keep making often!

For those of you who may have missed one or two of the recent postings of the intern bakers who have visited us at the Back Home Bakery this year, I thought I'd use this as a reference page for all of them.  Click on the links to visit the pages specifically about them.  Enjoy.

The cast in order of appearance:

This bread was made with 40% levain and is a variation of Mr. DiMuzio's double raisin walnut bread. I used a 3-build firm starter of 50% hydration and adjusted the formula to Mr. DiMuzio's percentages.  The 75% nuts and passion fruits medley have made this bread very colorful and attractive.  It is a bit chewy and has a medium-mild sourdough taste.

Well.  It has been numerous weeks since my last entry and I have discovered I just don't have the dedication it takes to keep a bread blog.

So... I mean to do a post on these sooner or later.

Mm... I think I may do a post on these also. (Well eventually.  :D)

I became very enthusiastic with my scoring.... (ah, thank you, Russ for your advice on my blog post before...)

I went to a really interesting bread-making course about 10 days ago, and have simply not had time to write it up yet. One thing I did want to share though, was a film we were shown. It is called Les blés d'or, and was made by ADDOCS, a French film-making organization.

I'm considering attending a week long couse for artisan breads. Any suggestions? I already live outside of Chicago, so the French Pastry School is one of my choices.

Thanks,

Jeff

This past week The Back Home Bakery had guest intern Greg (gcook17) visiting from Mountain View, CA.  He brought his extensive bread and pastry skills to the workbench and got to try his hand at using the sheeter too.  Thanks a lot Greg for all of your help - we hope to see you again up here!

-Mark
http://TheBackHomeBakery.com

stretch and fold on a 10 loaf batch of Rustic White

A quick phone cam pic of my latest pain de campagne (over the kitchen sink where the light is bright).

Scoring was easier and smoother than usual this time. (Perhaps I've been over-proofing and didn't this time?)

Does that expansion of the slash look excessive? Is there such a thing as too much oven-spring?

Still hot, haven't opened it up yet.

This weekend I decided to try Hamelman's Country Bread in the shape of a boule.  However, I lack proofing baskets, and as I proceeded through the recipe, a nagging thought kept injecting itself: So, how do plan on keeping your boule from turning into a pancake?

I baked only one loaf, so I scaled down his recipe thus:

Overall formula:

Flour (sir galahad)    454g    100%