I made some bread yesterday. As always I started with approximate measurements and then went off on a tangent.
Monday Night
So I took 2 cups of white whole wheat flour, 1/2 c rye, 1/2 c corn meal, 1/2 cup buckwheat flour and mixed it up with enough preboiled tap water at room temperature to make a gloppy pudding like consistency.
Tuesday
I was using my oven for other baking goods today, I decided to make my bread simple for supper. Two 3-cheese and a mini whole wheat baguette.
помогите , пожалуйста , определить - что такое "cl" ?
25 cl - это сколько в миллилитрах , а 30 cl ?
Round two for the Overnight Country Blonde. A couple of changes this time. Because last time the bulk ferment kind of over proofed and it's getting quite a bit warmer now, I decided to bulk ferment in the fridge overnight. The final mix was at 8 pm, four sessions of stretch and folds and then in the fridge just before midnight. I then took it out and left it on the counter for four hours. Here is a before and after showing what it was like when it first came out of the fridge and after 4 hours:
I took the plunge a month or so ago and bought a pizza oven for our patio. I am still "dialing it in", as it were, but I was able to make some outstanding pizza with it this weekend.
The photos are on my phone and I've never had much success posting from my phone to my fresh loaf blog, so you'll have to just take my word for it. Or, if you are so inclined, you can read a review and see some photos on my word press blog.
Not quite the same as a comb-over. Back from my northern voyage where I was able to handily empty out the freezer from the warehoused batards for the in-laws, I had a hankering' to make a batch of Ken's Bakery's Country Blonde batards. (vs. the FWSY version)
Retarded fully shaped and couched, these rested comfortably in the refrigerator for about 18 hours.
June 6 2015 bake
Recipe based on the Norwich Sourdough from the Wild Yeast Blog.
450g white all purpose flour
60g dark rye
300g Water
182g ~100% hydration starter
11g of salt, dissolved in 50g of water
Water temp is unknown, but room temp was about 25*C
Steps went as followed:
Pain au Levain with mixed sourdough starters
My oven has been out of commission for a few days, and the front-panel computer gizmo needed to make it bake when you hit bake (instead of broil until the "too hot" alarm goes off) is on order.
If you haven't noticed by now I seem to like porridge breadas, so it's no surprise I made another one yesterday. My wife had some left-over caramelized onions from her Quesadillas she made last weekend and I had some left-over potatoes so the beginnings of a bread began to form.
I wanted to use some of my fresh milled Spelt flour for this one and I also added some freshly milled whole wheat and some Caputo 00 flour to round it out.
