This time, i used 50% bread flour with (12.9%) protein, and 50% Wholewheat Pastry Flour(11%) Protein. I also included in my soaker (Flax seeds, Whole Rye Berries, Whole BuckWheat, and Whole Sunf. Seeds).
I had to get rid of starters and Larry's post the other day was the inspiration I KNOW he meant it to be :) I had enough bubbly weekold starter and I added that to his measurements. I added a couple more splashes of water as my KA mixed since it seemed dry and I wanted it to really slap the bowl. All went perfectly. I used my Grandmother's old blue granite roaster to bake. I have another really large one also. I have not tried this but saw the post by another TFL member and decided to give it a shot. Perfect. HUGE oven spring.
a brief introduction. just completed a 3 by 4 wood fired oven, similar but unique from an Alan Scott type design. cure is complete so we are busy experimenting. some charcoal, some great successes this past week and given the oven seems to stay warm for half a day or more, lots to come. particularly interested in rye breads, but have Clayton's Breads of France, and working through all the breads in there.
We're back from 5 days in Fort Bragg with family. I took along 7 breads and, because of menu compatibility and dining out, I only baked once while there. I made a couple loaves of Sourdough Italian Bread which went well with baked coho salmon and grilled veggies.
Hi Everyone-
Today I made pita bread using the recipe from Bread Baker's Apprentice. This is actually the lavash cracker recipe adapted for pita and perhaps because of this the pita-making directions were not totally clear to me.
While the pita tastes good, I have a few questions about making it and had a few problems. Some of the pita inflated and formed a pocket while others did not. I am wondering what I did wrong.
Harbin(哈尔滨) is a city in Northeast China with a heavy Russian influence. Around 1913 the first generation of Russian immigrants came mostly to work for the Chinese Eastern Railway, since then they left noticable marks on local culture, one of which is : 大列巴(pronounced: Da Le Ba). This is a miche like sourdough bread that' was first introduced to the locals by a Russian baker, and has been sold in Harbin bakeries for over a hundred years. Even its Chinese name was originated from Russian word khleb (bread).
New Norcia Sourdough Recipe.
Related post in General Discussion forum.
http://www.abc.net.au/local/recipes/2010/08/05/2974566.htm
Ingredients
Sourdough starter:
250ml cold potato water, grape juice, lemon juice or
plain water
250 grams stone-ground, wholemeal flour
Sourdough bread:
750 grams baker's flour
15 grams salt
250ml starter
250ml water
