Blog posts

This fancy French named bread is really a Rustic Country San Francisco Sourdough.  It originally started out as a Glenn Snyder Country SD bread minus the rustic and the sweetbird, that she is,  took the recipe and tweaked it some and came up with the most amazing crust on a bread I have ever seen.   I just had to try my hand at it and converted it further to more my liking by; using a rye sour starter,  grinding my own WW and rye, increasing the rye to equal the WW, reducing the AP accordingly and then adding 50 g of whole WW and rye berries that were

Built off a "Country Semi-sourdough" yeasted bread, I made this bread on Saturday. 

Formula:

496G KAF AP

339g H2O

138g 100% Starter

31g Rye

31g Whole wheat

12 g salt

2.25 g active dry yeast

85g manchego cheese cubed

85g oz parmesan grated

50 sun-dried tomatoes

Mix H2O, starter and flours

Autolyse for 1 hour

Add salt and yeast

Knead for about 3-5 mins

Add in cheeses and tomatoes, adding flour as needed

knead for 10 mins

Bulk proof 1.5 hours with S&F @ 30 and 60 mins

Hello,
These are two breads I've wanted to bake, for quite awhile. Really glad now that I have, as both of these breads are so delicious, each in their own way! With thanks to Shiao-Ping and Mr. Leader for their lovely recipes :^)

Shiao-Ping's Banana Pain au Levain <------>Mr. Leader's Whole Wheat Genzano Country Bread

So this year my son turned 10, and he requested a cake that was all sorts of "half-and-half".

Half of his cake, he wanted "hockey" themed. The other half, he wanted "warrior cat" themed. (He's been reading a series of books about fighting cats)

And he wanted strawberry AND chocolate cake as well.

Hi,

I've made the Pane alla Cioccolata fron Carol Field's Italian Baker many times with great success, and I always wanted to try the Pane al Latte e Cioccolata, which brings milk bread and chocolate together.

However, I have some problems with the milk dough recipe from the first edition of the book.

/* UPDATE */

After input from lvbaker I recalculated the formula, and now I have a milk dough with the same hydration level as the chocolate dough. A charm to work with. My adjusted percentages are given below, here some new photos:

The bread on the rise:

I needed a break from gluten free baking and felt like baking with REAL flour!!! lol I found this recipe a while back on the Internet somewhere but sadly no longer have the link.

500 grams wheat flour
280 ml water
7 grams dry yeast
15 grams baking malt
15 grams of salt

Lye solution
20 grams of sodium hydroxide (NaOH)  dissolved into 1 litre of cold water

Thanks to the advice I received on my last post, I thought I'd try the Buttermilk Bread from the Laurel's Kitchen Bread Book.  What a difference from the oatmeal bread of the other day!

Hi

I am looking for help and advise on refreshing and keeping a Levain going. Having made the Levain from the chef and baked 3 x Pain du Levain i now have approx 500gms Levain which I have kept in the fridge for a week. I refreshed it with 125gms water and 175gms flour on Wednesday and again today being Saturday.

Is this still a Levain ? Or is it now some type of hybrid Chef ?

Thoughts and experience would be greatly appreciated.