And showing off a bit :-)
Following on from earlier posts about confusion with under/over proofing I decided this weekend just to push it as far as I dared on the bulk stage and see what happened. I'm very pleased with the results
Hello, my name is Howard from NY and I’m learning how to bake. This started a couple of years ago when I learned to make pizza dough. I was talking to a local bakery manager about my dough and he was appalled to hear I was using dry yeast. He gave me a little container of live culture and then it started, lol. My dough got better and then I realized that my dough wasn’t so differe from bread dough. I’m going to pause and see if my post works/sticks then I’ll continue.
baked into 3 loaves.
Start
1100 gr white whole wheat ( fresh milled)
400 bread fl
30 gr wheat malt
1050 h2o
rest 2 hrs ( errands done)
add/mix:
150 gr oatmeal soaked in 200 gr h2o
200 gr active rye sour
30 gr salt
200 gr chopped pecans
230 gr dried cherries
50 gr h20 ( to dissolve and spread salt)
ferment 2-3 hrs with some folds in that time.
> refrigerate 2/3
> the last third, allow to double. It took about 8 hrs. preshape, shape, put in fridge.
In preparation for Thanksgiving I wanted to figure out dinner rolls, so I portioned off half my dough, and turned that into 6 buns (two of which didn't last long enough to make this photo).
The dough was the Overnight Brown from Flour Water Salt Yeast (78% hydration, 30% whole wheat). I followed the recipe (more or less) exactly for the loaf.
Over the last 5 years Lucy has baked a lot of bread. Little did I know how famous she has become as a bread baker. At the wedding, I can’t tell you how many people come up to me and said I’ve had Lucy’s bread before and it was great! I thought how can this be, I don’t even know who this person is.
So I'm sitting here typing this with a dent on the bridge of my nose from the safety goggles, and slightly tingly fingertips (shoulda worn gloves), and I know what some might be thinking: was using lye worth it?
Well yeah duh.
Here is the recipe video I made for them
:
Anyway, the pictures speak for themselves. I'll include the recipe at the bottom.
We just went from Spring/Fall to Winter in one day on Long Island New York. It was in the low 20's last night and this morning, perfect for a nice hearty porridge bread!
I recently bought some nice plump organic dried cherries from Trader Joe's and we had bought some Parmesan Cheese rinds at Whole Foods to use in sauces, etc. so of course both went into the porridge mixture along with oats, malted wheat flakes and cracked spelt (left-over from sifting the spelt flour). I used milk to add some extra creaminess in the porridge.
The chocolate cherry sourdough bread recipe is published recently in the New York Times article, "slicing through the myths to rethink bread." The article reviews the new bread book, Modernist Bread, chronicling the history and science of the bread making in-depth. It addresses the key question: how do you make the best bread possible?
been meaning to make a rice bread for a while. i decided to make the brown rice bread from the tartine no 3 book
50% white. Shipton mill no 4
50% whole meal sifted
7% wheatgerm
15% levan
2.5% salt
80% water
70% cooked brown basmati with wild rice
i added chopped sage and orange zest
Hey guys. It's been a while since I've posted, having been last February! I decided I'd post this afternoon's bake. My normal sourdough consists of a 85-90% mostly white dough, but I decided to do it a bit differently today. I dropped it to 70% hydration and added a small percentage of malted rye for activity boost. All in all I'm happy with the turnout. Recipe (for 1 loaf) is below, and I will post a crumb shot this evening once it's done cooling.
- 497g Strong White Bread Flour
- 3g Malted Rye Flour
