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.
The last time I made Ciabatta I made a sourdough version that came out quite good. In my never-ending quest to try to create something new and hopefully great tasting I came up with the concoction below.
In gratitude for all of her help in my yeast water bread quest, I created a YW bread named for Akiko, that would be fitting for her graciousness, generosity and skill. I made this bread today and it is everything I would want in a YW bread if it were to be named after me but, she is the one stuck with it now :-) Thanks again to Akiko also known as teketeke at TFL. A great YW bread named after a great lady.
Made Floyd M's Honey Whole Wheat today. For the 1 hour whole wheat soak, I used 9 oz KAF White Whole wheat, 3 oz Hodgson's Whole Wheat, and 4 oz Bob's Red Mill Spelt. I use active dry yeast activated in 3 Tbs water. ~10 oz. total KAF bread flour. Added 1/3 C roasted unsalted sunflower seeds and 2 Tbs canola oil. Having read through the comments, I heeded Jmonkey's and others advice and did 2 stretches at 30 and 60 mins of the total 90 minute bulk proof.
