Blog posts

So the Sainted wife's co-workers wanted Baguettes, but since my Baguette molds are too big for my baking stone I decided to make "mini" Baguettes or Stecca's so they would fit in my DO. Along with a Batard and and a Boule. They are Sourdough with a poolish containing 20% Whole Wheat.

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I have had excellent results with my new La Cloche baker. in making sourdough bread recipes  The crust is really delicious.  Here is the recipe for a Classic Sourdough:

This is my first blog post here on TFL. I've been baking for quite some time now, but there's always more to learn and work on and I'll admit to being tentative sharing my bakes, but anyways --

Today, I baked:

Quite often - especially during holiday times - spending time with my family can interfere with the optimal sourdough build schedules.

If we then run out of bread I usually make some improvisations based on Dan DiMuzio's Pain De Campagne (90% bread flour, 10% medium rye, 68% water, 2% salt, 0.3% instant yeast, from memory).

These breads are quick because they are same-day breads; but they still take about 5 hours from start to finish.

Two of these variations have been especially popular with my family:

These are great crepes to make using up your sourdough discards.

Crepes make wonderful little packages.  Fill them with fruits, cream, cheeses.  Savory crepes are wonderful too!  Let your imagination run wild.

Mike loved the I served him after dinner.  He plans on putting one together for himself tonight.  Yes, even he can do it.

These aren’t your normal whole grain bagels - not that whole grain ones are at all normal much less made with SD and YW.  What we did was take the 25% of the sifted out portion of home milled grains and used that to feed the SD starter where the liquid for it was yeast water.

Last Wednesday me and my wife have decide that Thursday is going to be Pizza Night!

Both of us simply loooove pizza. For me it's my favorite food, the one I can just can't get enough of (if it is good). the perfect combination of dough,tomatoes  and cheese. This time the pizza night enjoyment was doubled as the dough came out prefect (on my opinion). And the pleasure of eating was spiced up by the fulfillment from the success of a good bake!

Here are some pictures flowed by the recipe  

Expanding on the bread I baked last week, the seeded sourdough loaf, I increased the total hydration to about 73-75%.

This time only sunflower seeds inside the bread, and topped with sesame. Baked at a slightly higher temperature. Could have done with a bit more final proofing, cause the bread had quite some oven spring. 

master baker at work even if you have seen it before.  The picture is a take on David Snyder's Pugliesi Caprioccio (sp?)and the video is Chad Robertson not baking with a DO :-)

http://www.youtube.com/watch?v=r5kKeKSfyOE

Happy baking