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Cinnamon and Raisins wholewheat levain

Toast

Last week I made a similar loaf which ended up with a flat disc. With enormous help I get from Josh and DA. This week I pull myself together and try again. I got so excited when its out of the oven, coz it looks like a successful bake to me.

Heres my formulae

200G white Levain (100% hydration)

600G Wholewheat flour

400G AP Flour

780G Water 

20G pre-soaked raisin water

20G Salt

3cups Raisin

2Tbs Cinnamon

1) Mixed starter, flour and water autolyse for 60mins

2) At the same time, soak raisins with warm water

Panettone Forced English Muffins

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For those who end up with a gazillion pounds of starter when making panettone, English muffins are a great way to use up some of it without having to toss it,

We used the basic method that kjknit's used which calls for 280 g of flour and 240 g of milk with, in this case, 50g of SD and YW mixed levain all mix up together and left to double or triple overnight on the counter in a 1 quart Pyrex measuring cup overnight for at least 8 hours.

Pain de Campagne from Flour Water Salt Yeast

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When I got Ken Forkish's Flour Water Salt Yeast and started baking from it last Summer, I found the breads and pizza doughs to be delicious, but the fermentation times for both levains and doughs was very much shorter than what were given in the book. I figured it must be due to my warm Summer kitchen, which was in the mid- to high-70's (F). Well, now it is Winter, and my Kitchen is about 68 dF. So, I have begun revisiting some of Forkish's breads.

Friday Night SD YW Pretty Plain Pizza

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This time we went back our favorite crust; Sourdough Focaccia Romano.  The SD levain used 10 g of rye starter, we added 45 g yeast water for the liquid and 45g of white whole wheat.  The 100 g of levain made up 20% of the total 500 g dough flour and water weight.

 

Baking for the winter solstice

I discovered this poem on TFL (in a comment posted by LindyD – thank you, Lindy, for sharing it);
I am re-posting the poem here - I thought it so beautiful, and so fitting, for the winter solstice.

I heard a bird sing
In the dark of December
A magical thing
And sweet to remember.

'We are nearer to Spring
Than we were in September,'
I heard a bird sing
In the dark of December.

  • Oliver Herford

 

Pulla with sweet levain and yeast water levain

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The yeast water really makes for some amazing oven spring. For this bake I used 50g YW and 25g sweet levains both at 100% hydration and less than 300g total flour, all AP except for the levains and still got this monster, mutant loaf:

Once again am egg wash and a generous sprinkling of sugar and ground almond. Sadly I was out of slivered almonds.

Happy baking folks! Brian

Another Unleavened Flat Bread

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This bread traces back to the Saami people of the arctic. It is very easy, went quite quickly and I think it's really quite tasty.

An illustrated recipe may be found here:

http://www.instructables.com/id/Sami-Flatread/?ALLSTEPS

 

I made a double batch, using half all purpose flour, and half whole wheat. I also used lard yet once again, as the recipe said this is what was traditionally used. And although the recipe calls for rolling, I pressed mine like I do tortillas.

82% Hydration Spelt and T85 Loaf

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This is a slight variation of a spelt dough from the new Tartine no 3 Book. I used less water then recommended and a different mix of flours. It was a tad more sour than I prefer....next time I will only retard the rise for 6 hours instead of 8. Crumb was open,fully gelatinized and super moist, crust was thin and shattered when cut.