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I have finally developed a great formula for a naturally leavened sourdough. They are slow rising, but they come up very nicely. The problem is that when I slash them, they deflate. I tried to make a more shallow slash, but then I don't get a nice looking slash after final baking. Maybe I am proofing too long I guess, but I don;t get the nice open holed texture I like if I don't proof it to that point. I am using a very sharp lame each time so I know that isnt the problem either. Any ideas?

chefryan

"Cheese Bread" is a rather drab description of this strongly flavored bread, so I decided to give it the name of the cheese I used.  

The overall formula (which includes a stiff levain) is:

Bread flour - 100%

Water - 60%

Olive oil -  5%

Salt -  1.5%

Yeast -  1% (or half that amount if you plan to retard the bread overnight)

Parmesan cheese -  20%

A few weeks ago I asked around at TFL if I could freeze my starter. Thanks for the all the tips: I turned half of the starter into ice cubes, left the other half in the fridge. The result: the icecubed starter needed some awakening (feeding for 2-3 days). It has a stronger taste then the starter I put in the fridge. Both as still very useable.

Being a new member in this cool informative site, i would like to share my newest attempt to bake a Mild Rye loaf (50% AP). Pictures attached will do the talking. However, the crumb was gilatinous and rubbery, beacuse the dough was very hydrated. The end result, had a bland taste rubbery crumb, though airy and somewhat spongy. I'll reduce hydration next time.

I don't have any vital gluten, so i kneaded the dough in runnung water to get rid of some starch.

Iam learning as i go..

I made another batch of the baguettes described previously in http://www.thefreshloaf.com/node/11925/baguette-surprise-and-challenge.

The only significant changes in the procedure were:1) I did not add the salt until after a 50 minute autolyse, 2) I was more meticulous in gently pre-shaping and shaping and 3) I let the loaves proof more fully. 4) I also poured about twice as much water over the pre-heated lava rocks to steam the oven.

Firstly, thanks to those who welcomed me to TFL!

Recently, I inherited some rather large loaf tins - 12" x 5". At the time, the person that passed them on said "I wouldn't even bother using them, I just can't get a loaf baked in the middle!" to which I scoffed a little. Hah! I am quite the baker now! I won't have those problems!

Now, these tins look big. You could drop the Grand Canyon in one of them. Well, compared to the cute little 9x5, that is. And I now have four. What to bake first?

My "San Joaquin Soudough" formula grew out of explorations of the technique used by Anis Bouabsa for his prize-winning baguettes. I have discussed this in detail in earlier blog entries on TFL. This remains one of my favorite breads, but I'm always looking for ways to improve on it.

Hamelman's 5-grain Levain and Seeded sourdough from "Bread" have been among my favorites for some time, but his 5-grain Sourdough Rye somehow had escaped my attention, in spite of several posts by others, until LindyD recently made it. At first, I was not clear that this was a different bread from the 5-grain Levain, but I eventually caught on. When I looked at the formula, I knew I would love it, and I do.

Thanks, Lindy! This is a wonderful bread.

David Snyder's thread on these baguettes seems to be closed so I will post this in my blog instead. Here is his recipe, in case you missed it the first time around.

http://www.thefreshloaf.com/node/11925/baguette-surprise-and-challenge

I found a vintage waffle maker by Munsey at the thrift store this morning, and of course there was no manual included. I have never owned a waffle maker of any type but plan on making sourdough waffles when the grandgirls spend the night. Does any member own a Munsey, Model BW-4, and what are the basic rules for making waffles? Apart from not putting in too much batter, that is. There is no light so how will I know when it is ready? Maybe I'll stick to pancakes... A.