Greetings. The crazy heat in my kitchen broke for long enough to allow me a few loaves for the holiday, although the heat was so great at times that my dough just died. After a long-awaited vacation coming up next week, I am looking forward to more reasonable conditions for baking when i return.
Hello,
I have not made very many high-concentration Rye's, but I do like that you can make 'em in a day. But then you have to wait a long time before cutting into them. So I guess it's all the same. In any case, here is the bake for today. It is an 80% rye, 25% of it being what I refer to as my own "chunky rye stuff" -- milling rye berries beyond the Grob level of my Komo miller. It results in a mixture of chunks of berries and meal.
I just made a corn semolina bread that came from a recipe on the KAF website. It will come in handy as I face the known and unknown challenges of the upcoming week.
now that i've become fairly decent at baking bread, I would like some suggestions on bread storage and freezing loaves. How long will a loaf keep in the freezer, and what is the best way to store my bread to maintain freshness? Any takers?
Richard Sennet describes the essence of proper craftsmanship as: the fluid process of deliberately setting up questions and challenges in order to solve them and increase ones skills.
This quote reminded me of so many of the wonderful TLF bakers....
The busy weeks continue in our tiny household. My partner and I both had our children staying this week with school holidays as well as her parents for a few days which allowed us to celebrate her fathers retirement. Amongst all the chaos we prepared a roast dinner and a rhubarb and strawberry tart.
Hello,
After receiving a batch of einkorn grains, here is my first attempt at making a bread with it. It is a 50% einkorn flour, 50% white bread flour, at 73% hydration.
Here was the recipe, and the pictures are below. All weights in grams.
Total Dough Weight: 1000
Total Dough Hydration: 73%
Total Dough Flour Weight: 578
Total Dough Water Weight: 422
Percentages:
Levain Percentage: 20%
Levain Hydration: 125%
Starter Percentage: 10% of levain
Starter Hydration: 125%
The autumn has come (though the summer seems to have decided to come back for a few days at the moment in UK), and some of the posts on TFL are reflecting the change of season. Floyd’s post on the beautiful grape focaccia was one of them.
I've on a quest to make baguette, fluffly, thin crust, light, open crumbs. My baguettes so far has been on a thicker crust, not so open crumbs and a little too chewy. I'm not sure when I will be able to to achieve what I want to achieve, but I'm starting to keep track of this records in my blog.
