Last week, I made baguettes using Pat's (proth5) recipe. They were good. I was amazed at the open crumb I got from a 65% hydration dough. See my blog entry:
http://tfl.thefreshloaf.com/node/10852/baguette-crumb-65-hydration-dough
My usual sourdough starter is semi-firm. I make it at a 1:3:4 ratio of starter to water to flour. Many of the sourdough bakers on TFL favor a 1:2:2 ratio, but fewer seem to use a true "liquid levain" which is more like 125% hydration. I was curious to try a pain au levain using a liquid starter and found the Pain au Campagne recipe in Leader's "Local Breads."
SusanFNP of www.wildyeastblog.com fame posted a photo of her "Semolina bread with fennel, currants and pine nuts" on TFL in November, 2007. She provided a link to the recipe on her Wild Yeast blog. I immediately added this bread to my "to bake list." Well, my wife could tell you, I seldom throw out anything, and that includes my to do lists. Sometimes it takes me a little while to get around to a particular item, and today I got around to baking this bread.
Today, I baked SusanFNP's Currant, Fennel and Pine nut levain, Pain de Campagne from Daniel Leader's "Local Breads" and another batch of proth5's baguettes (with cold retardation).
David
First, the finished loaf with accompaniment (the soup is carrot soup with ginger, from here.
For the few and the brave following this march to insanity, I did a second milling of white flour today.
This time, I followed the same process as in the first milling run, but after removing about 20% of the bran weight, cranked the mill down to its finest setting and milled what remained.
Peter Reinhart is in Portland this weekend. I was able to get together with him for coffee this morning at little t american baker in SE Portland.
Tim Healea, the head baker, was kind enough to show us around the bake room.
Pineapple juice is a simple solution to a problem that many people encounter while trying to start a sourdough seed culture from scratch. Oftentimes, a new culture will appear to start off very strong, only to die a day or two later. The early expansion is caused by a prolific gas-producing bacterium which many mistake for yeast. Pineapple juice can be added to flour instead of water at the beginning, to insure against unwanted bacteria and the problems they leave in their wake.
Todays Bake included the Five grain bread, Pain Au Levain, semolina baguettes and the vermont sourdough (no pictures sry) out of hamelmans book. But upon looking at the 5 grain recipe i only came up with 4 grains. If anyone could clarify for me that would be awesome. I stuck with the batard shape as i will be picking up a few wicker baskets soon. al so if anyone has any ideas on loaf shapes let me know! enjoy comments questions and whatever else are always welcome. ( sorry about the medicore pictures they came off my iphone.)
This is the half of dough I saved from yesterdays Basic Italian Loaf...I put it in the frig. overnite and shaped it while slightly cool. Gave it my rolled in the soft floured linen for final proofing...which helps me to achieve a rounder loaf! It was then placed under my steaming pan and given a 5 second burst of steam. The oven stone and lid were preheated 500F. Placed the loaf in and turned down to 485 for 30mins...lid removed and continued to bake aprox. another 5-10 min. till nicely browned.
