Somehow I lost track of the ingredients during mix....and I kept adding water during kneed...so I guess its very wet...Not sure if that is the reason but I have never seen my dough size increased so much....after 1.5 hours in the room (3 folding) then 9 hours in refrigerator
Hopefully the result turns out okay.
We love this time of year. It is the time the first cherries come out in the stores from CA. They aren’t the great trasting cherries from the Pacific Northwest that come a bit later but they are perfect for one thing - converting the YW from apple tom cherries. We just love the cherry color the YW takes on from being fed these little jewels.
Thanks to all the good advise on this site.
Wild yeast sourdough using off the shelve general purpose flour. What's the best place to buy rye flower in the Arlington, TX (DFW metroplex) area?
I don't prefer breads with cream/milk/egg but my friends have Asian tastes so I'm trying this for them. I love rustic breads because they are more healthy and they look really cool and sexy...
I tried this recipe before but in order to kneed it to max (as below pic. I don't know how to say it in English) easily I added more water than original recipe. It worked but it was hard for me to final shape it (especially if I want to braid it with the same dough for my toast) even after I put flour in my hand when dong final shape.
French style milk loaf... If you prefer milk bread that's less fluffy, this one is for you.
French style milk bread. Chess table painted by my kids...
Ive just completed 8 days in Poland and I'm headed to Moscow on my second annual European baking tour. Here are a couple of videos I made during my time in two Polish bakeries. Enjoy ;)
-Mark
Just when I'm about to give up. God gave me this method to use for baking lean breads without an oven. This is my last attempt for "European style hearth breads" though pretty good, look-wise and taste-wise it still wasn't the same. It had a burnt "muddy" taste with slightly underdone crumb that is tight despite a very wet dough but I'm pretty contented with it.
I had some two-week old dough sitting in the fridge -- enough to make a pizza (maybe 250 grams), and decided that I would add it to my bread dough. It stunk of beer and I was not sure what it would do. I regretted doing so almost immediately, as I did my first stretch and fold 10 minutes after incorporating it with the levain and salt. When I went to lift the dough my hand went right through the middle of it. It was like I created a super weak dough structure.
My 2nd sourdough bread...
The inside of the bread tastes good (raisin + honey + a little rye flour + flour). However it doesn't look good. 1) it's a little burnt 2) it's not tight enough 3) the surface is not smooth.
This recipe owner's bread:
(picture from the owner's blog)
My bread:
which coincides with Not Enough of a Good Thing, Part 1.
This time it was the Hamelman Pain au Levain with WW. This is the same bread that I made a week ago but then used my own levain and added figs and pecans. This time I built the dough heeding to the original formula, which carries less whole grain and no additions than what I made last week.
