Hey everyone!
I tried shaping batards for the first time today, but I ended up with a very thin layer of dough at the bottom corner of the loaf. The rest looked okay, but that one area felt weak and stretched. Any idea what I might be doing wrong? Could it be over-proofing or my shaping technique?
Thanks in advance 🙏
Happy baking!
Sustainable woodland management is about balancing the needs of today with the health of tomorrow’s forests. For landowners, it means making thoughtful decisions that protect biodiversity, promote forest regeneration, and support responsible use of natural resources.
I love adding fresh ricotta cheese to bread. It creates a nice soft, flavorful crumb. I also added some tasty cocoa-flavored honey, which really brought this one over the top.
I made one large miche for this bake. The crumb came out nice and open, and the crust was dark and flavorful.
This bake had 73% fresh milled flour, milled with my Mockmill 200. I sifted once with a #30 drum sieve and re-milled at the finest setting.
This humble loaf is a continuation of the ongoing Pullman pan-demic happening here. The recipe is adapted from Hammelmans straight dough recipe from his first edition of Bread. I used his ingredient percentages approximately but converted it to a sourdough levain and the short bulk long proof method used previously. The whole grain portion is home milled in equal amounts of red and white spring wheat from Wheat Montana that was sifted twice through a 40 mesh screen with 6% of the bran removed.
A wonderful full-flavored rye with a hint of sweetness from the cherries, which were cooked in my mini crockpot overnight and puréed in my food processor. A very moist and moderately open crumb.
Made with fresh milled DanKo Rye and KAF High Gluten Flour. Mixed in my Ankarsrum and open-baked with steam.
This bake had 63% fresh milled flour, milled with my Mockmill 200. I sifted once with a #30 drum sieve and re-milled at the finest setting.
More in a few. Cheeses and pepperoni and charred red onion and Kalamata olives. Baby Bella’s .
Today's bake: Frisian Black Bread - Fries Swartbrood (Holland)
Source: The Rye Baker by Stanley Ginsberg
Notes:
From TDW: 1311gr - 1 Pan(s) Pan Size: 9x4x4 In / 22.86x10.16x10.16 CM
To TDW: 2294gr - 2 Pan(s) Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
Substitutions:
My Pullman was collecting dust, so I finally put it to work!
I used some fresh milled Rouge de Bordeaux whole wheat from Barton Springs Mill along with some fresh milled spelt. Both were sifted once with a #30 drum sieve and re-milled at the finest setting in my MockMill 200.
