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sourdough

Toast
AnnieT on 9 Dec 2007 at 21:27
I have read here many times that there is no such thing as a silly question, but this may be it. Suppose my starter was refreshed a couple of days ago and refrigerated, then placed on the counter to warm up, and then used in an overnight ferment, why wouldn't that act as a big fat feeding? This is a pretty active starter but I only decided to bake at the last minute. I would be glad to hear any opinions as I have been mithering about it for several days.

Gnarly baguettes and divine sweet potato soup

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JMonkey on 9 Dec 2007 at 20:57
Well, I made those baguettes I'd been craving. Simple really -- I just did the NYT / Sullivan Street bread scaled down to make three 8-ounce baguettes. Well, I also substituted 10% of the white flour for whole spelt, because I had some on hand, brought the hydration down to 75% and folded it twice before going to bed.

They were very tasty, almost buttery, and the crust was perfect. Crunchy and full of flavor. Crumb was nice too, with the irregularly shaped , though not cavernous, holes I was hoping for.

Man, though, were they butt-ugly.

BBA French Bread and Xmas Cookies

Toast
mse1152 on 9 Dec 2007 at 20:57

Hello everyone,

I have never made the French bread in the BBA, so I thought I'd try it. After trying so many unusual or specialty breads, I wanted to go back to a classic. This version uses pate fermentee (sorry, I'm not conversant enough in HTML or whatever it'd take to include the correct French accent marks), risen a bit at room temperature, then put into the fridge overnight. The dough is made the next day. I did three stretch and fold cycles at 30 minute intervals during a 2-hour fermentation. The proof after shaping was about 50 minutes.

Blue Pony Birthday Cake

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DorotaM on 9 Dec 2007 at 19:17

Time for my, what...bi-yearly post, right? (We let Floyd do the bread baking around here.)

Today our daughter turned three and for her birthday she requested a blue pony on her cake.

Here is the cake she got, prior to the three candles being added to the floating clouds.

 

Chocolate chip sourdough

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Floydm on 8 Dec 2007 at 14:55

Chocolate Sourdough

Chocolate Sourdough

Here is a picture of the Cholocate Chip Sourdough I tried last week. It didn't come out exactly as I'd hoped, but it is was still pretty good. I mean, c'mon.... chocolate.... sourdough... how can you go wrong?

Three Breads. One Day. The First. Time. Ever. (at least for me)

Toast
Anonymous on 5 Dec 2007 at 20:45

Three Breads. One Day.

Loaf 1: ~5lb Sourdough High Extraction Miche Type loaf

Loaf 2: Garlic Explosion (Garlixplosion?) W/ Cheese

Loaf 3: Spinach and Feta Cheese with Caramelized Onions.

They were all around 65-70% hydration doughs, all with a small amount of sourdough culture thrown in as a preferment/leavening. The miche was leavened solely by the sourdough, I added some active dry yeast to the other two.

PICTURES!!!

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