I have too much starter, and I am too frugal to throw it out (sorry Mr. Forkish) so I made Sourdough-Bacon Pancakes
Then it was time to bake off the loaves from the overnight proof
Time to take the lids off
I've made Bialys before using high-gluten flour that I purchased via mail order. The cost with S&H for a 3lb bag is $13. That's OK for something I only make once in a while, but still I wouldn't be opposed to getting the price down. I don't know anyone that I could order commercial flour through, but even if I did I am not interested in a 50lb bag. What I want is something I can buy off the self at my local chain grocery store.
Yesterday, i was meaning to bake Hansjoakim's (a TFL member) Pain au levain with Rye sour, but changed my plans at the last moment. I stared at the Ripe Rye sour sitting in the bowl and thought of possible alternatives to my intitial recipe. I wanted a 100% wholegrain bread so I browsed through the bread books i have and found that most recipes needed a soaker of some kind, which i had none. I decided to improvise and bake some bread with my whole wheat and whole rye flours.
Somehow, I had overlooked the formula for Whole Wheat Multi-grain bread in Hamelman's Bread. Thanks to Khalid (Mebake) for calling it to my attention! When he named it his favorite bread, I knew I had to try it.
This is a 50% whole wheat bread made with a liquid levain and added instant yeast. It has a soaker of mixed grains and seeds. I found I had to add about 15 g of water to the dough during mixing to achieve a medium consistancy.
I baked W-chocolate campagne for valentine.
Cocoa campagne with lots of big chunk of bitter chocolate, cranberry and orange peel.
I love the combination of chocolate and fruit....the multiplication enrich the chocolate flavor!
best,
kiki
10/7/18 This post has been updated to include a sourdough starter here
Facebook friend and co-baker David Wolfe asked me to help him understand some terms in a German recipe. Google translate (always good for a laugh!) is not too fluent in professional German baking lingo.
Today was, well, not your ordinary Saturday.
Instead, the morning was spent in the company of 9 beginning bakers, ages 5-9 (and their adult "assistants"). Off-hand, I'd estimate more of the bakers were closer to the age 5 end of scale. There were three dad/daughter combos, a couple of grandmothers with grandson or granddaughter, and the rest were mom and child. All in all, some really nice kids. We baked two different breads; one a cheese and onion scone (some opted not to use the onions) and the other a Cape Seed Loaf.
Here's something probably a thousand people on this site have figured out before me, but just in case someone hasn't thought of this yet:
The problem: A 12 inch diameter dutch oven. Handles boules quite nicely. Still, you don't always want the boule shape. The maximum size for a batard would be 12 inches of course. Unless you don't mind a circular batard, which allows you (pi X diameter) or 3.14 X 12 inches = 37.7 inches for your batard length, or at least external circumference. Now that's a substantial batard.
Latest Update!
Next Tuesday I pick up my completed concession trailer and get busy! I can't wait. That means that in exactly two weeks (March 2, 2013) I'll be making the Sinclair's Bakery debut at the Bozeman Winter Farmers' Market! I won't be bringing the trailer since it's an indoor venue, but instead will be baking in the trailer here at my place, then transporting the breads and pastries to Bozeman, just like a regular market.
