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5pm scald: 125 g bulgur, 210 g water, 3 g salt

6pm chill the scald

7pm autolyze: the scald, 270 g king arthur bread flour, 155 g water

9pm levain: 60 g 100% starter, 85 g bread flour, 85 g water

9pm refrigerate autolyze

7am take autolyze out of frige

8:30am knead levain and 8 g salt into autolyze

9am - 11:30am six sets of stretch and folds

3pm shape into banneton

6:30pm bake covered

6:50pm uncover

7:30pm done

Hello friends! 

Happy monday :) This is was my bake yesterday...

I've been working on this formula for a couple of months and I've almost settled on a flour blend that I really like. 70% white, 25% whole grain and 5% rye. I'm still working on what grain the 25% is. I'm not really spoiled for choice in terms of flour, but I've tried 25% spelt, and 25% whole wheat and a few variations in between. This one is 25% whole wheat. 

For anyone interested, I've been doing most of my progress tracking in instagram. You can find me at @leftcoastloaf

See you there!

We have been making a few fruit tarts instead of the more usual galettes of late.  This time to get farther from the French and more toward the Italians we put a small tub of mascarpone in the French Cream Patisserie and we added some lemon zest and vanilla to it too.

When I was in Germany I decided to do this bread when I am back home and was waiting for Maurizio to post the formula...

https://www.theperfectloaf.com/ciabatta-bread-recipe/

Hello friends! 

This is a loaf I made last weekend, toasted oats sourdough is right up there on my list of favourites. 

Life has been so busy for the past couple of weeks, so I haven't had time to sit done and post...

The formula for the toasted oats SD is pretty much the same as the last version I posted here.

I loved the bread from last week so I decided to redo it taking out the olives, sun dried tomatoes and rosemary and do a simple loaf with black sesame seeds. This was also my opportunity to try to improve the oven spring. To do this, I halved the prefermented flour in the levain and also shortened the bulk and retardation times. 

Recipe

Makes 3 loaves

632 g of unbleached flour

194 g of durum semolina 

60 g of soft wheat berries

This is a simple bread to make and for rising involves only instant dry yeast (i.e., no sourdough starter).  My reasons for posting this in such detail are threefold.  First, perhaps a new baker might like to see what each step looks like.  (My bias I suppose -- photos helped me see whether I was on track when I was new to this craft.)  Second, experienced bakers who want a break from sourdough starter breads might be interested.  Third, this is a tasty bread and is very fast to make.  (For those used to long periods of waiting for sourdough stages to pass, thi

Dear Bakers, Dear Bread lovers,

I have created a Bread Recipes App on Android that computes automatically all parameters to bake the perfect loaf, sourdough and fresh starter.

The App will help you define the recipe you are after for most of the required cases of Bread Making: poolish, sourdough, french baguette. The method is supported by timer for each step of the artisan bread baking.

Visit the Google Play Store:

http://www.breadwerx.com/how-to-get-open-crumb-from-stiff-dough-video/

436g Bread Flour
24g Whole Wheat Flour
290g Water
10g Salt

Haven't baked in forever.

House temp 74F

All water from fridge 66F

Flours:KAF Bread and KAF WWW

 Finished weight 695g approx 24oz

Refriderated starter refreshed four times using KAF AP. Final build KAF Bread.

9pm-premix into fridge