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Today was the final day of Artisan I. We made four baguette doughs: a hand mix, and three doughs with preferments - poolish, sponge, and prefermented dough. The week of dough handling clearly showed. Our shaping and scoring were much improved as the photos will illustrate. The hand mix was very similar to the short mix done in the spiral mixer on day 2. Our prefermented doughs were a little less acid than usual and this was attributed to the fact that the temperature overnight was 5 to 6 degrees cooler than normal. 

Hi,

My Wife and I decided to reverse some of the effects than my good bread had on our waistline (nice bloom ...).

The diet of choice for my wife is the "Scarsdale Meical Diet", carried out after a book she got in a charity shop years ago (British edition of the "Scarsdale Medical Diet" by Tarnower, 1985).

This diet calls for "Protein Bread", which hasn't been available in the UK, so the editors provided a recipe.

Please take a look at my outcome first:

Wow! Five breads in one day. Anyone thinking about doing this class needs to be prepared for long, busy days! We were on our feet almost all day!

 This is my version of something I ate growing up. I’m pretty sure it’s forbidden by Atkins, South Beach, and every other well-known diet, but sometimes you need food to feed the soul.

Recipe: (makes 5 thin pancakes about 9 inches in diameter)

Dough: 58% hydration 

300 g bread flour (12.7% protein)

174 g room temperature water

1 Tbsp sesame oil

10 g salt

Filling:

vegetable oil

scallions (about 1.5 to 2 cups chopped)

variations:

hello from Timisoara!

I baked recently "Roasted Hazelnut and Prune Bread" from Hamelman book, page 185. I removed the butter and the instant yeast, and I increased the hydration from 66% to 68%, and I left the dough in the fridge overnight for the final fermentation.

Sending this to Yeastspotting.

Click here for my blog index.

In reference to the comment of TFL member : subfuscpersona, here, where SF thankfully shared his idea of Freezing a yeasted BIGA for future use; i have finally done the proposed method, with little deviations of my own.

The recipe was adapted from Peter Reinhart's (Transitional Multigrain Hearth bread).

Ingredients:

Soaker:       223g    Bran + coarse whole Wheat middlings

Today was similar to yesterday in that we mixed dough for three types of baguettes. It was very similar to David's Day 3 except I interpret we did different doughs but I am not certain. Once again the scoring fairy visited and our loaves were better. Not what I want yet, but...getting there.

As in David's class we discussed flour - types, milling, characteristics, additives, oxidants, agers, etc. But the hands on experience was the highlight. And we began much more actively participating in mixing, baking, etc.

There are a lot of posts on activating a starter on this wonderful website and I thought I’d add my two pennies worth and get a chance to show off my hubby’s wonderful photos :)

My starter is taking over the world, well, taking overUKat least and I thought I’d share my feeding schedule with the rest of you and open a forum for questions / comments.

An emergency bake,  supplies of bread are running low, Mexican chilli on the go for dinner and I have nothing to go with it. To me all of that calls for a soft and buttery corn bread – I wanted to use starter as it was bubbling away nicely but due to time constrains I had to use some commercial yeast as well.

I am very very happy with the result – lovely and crumbly corn bread with whole corn kernels and a touch of chilli. It only lasted a day, and I haven’t even had a chance to try it toasted – I can imagine it would toast really well.