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In baking, like in life, when you think you have a pretty good handle on things something comes along that reminds you that you have a lot to learn. Today's lesson was that I don't yet have the skills for excessive handling of generously hydrated loaves.

The bake today was Hamelman's Semolina Sourdough with sesame seeds inside and out. I thought I could lay my loaf in a tray of seeds without something bad happening, but it left me with a wiggle in my batard.

It is a glorious day in Brisbane today, the air is crisp and the sky is clear.  Where I came from it would be plum blossom raining season now.  Have you ever wonder exactly what you miss about a place when you are missing it?  My pen is blunt but I have flour in my hand to paint:

Last night I made a starter for cuban bread to bake today as well as the liquid yeast levain for Japanese Sandwich bread. 

I expected to see the cuban bread starter way up the sides of the container this morning as it contained 3/4 tsp of regular yeast.  I also expected a good result from the liquid fruit yeast after sitting all night on the counter even though our home is very cool..... 

As a long time lurker, it seemed like it was time to jump in and contribute.

I am an obsessive bread baker and recent convert to the joys of wild yeast. Today's bake was Hamelman's Whole Wheat Levain. Since it was my first attempt at this one, there were no modifications. As always there are things to improve on, but I was pretty happy with the results.

I have known for a while now that I would have to face my fear of wet doughs. Yes, fear. Absolute fear.

I am very good at breads that are relatively dry, and the only doughs that I've worked with that are wet weren't nearly as wet as the recipe I found here - Floydm's Daily Bread.

To be honest, I had a vague idea - at best - at what I was doing. I made a whole wheat poolish, and the rest of the flour was organic spelt. For good measure and texture, I added 1/4 cup flax seeds. I baked on a stone as directed.

I wanted a quick reference list for dough ball sizes for common items I bake: breads, rolls, pizza. I haven't found one on TFL, maybe it's here, but no luck yet. So I figured I'd share what I have so far.

Pizzas

12" pizza, personal (plate-sized): 175g (thin) - 250g (thicker)
14" pizza, thin crust, NYC style: 450g
14" pizza, medium "american" crust style: 540g
16" pizza, thin crust, NYC style: 567g

Sourdough and Rustic Loaves

Hi  all, jus wanted to share with you my recent sticky bun baking. I am really addicted to home made sweet rolls and buns, and these couldn't be easier to make as they're made from a no knead dough. happy to post recipe (not that i actually follow one) if anyones interested :)

Reading all the entries from the members baking the Japanese Sandwich loaf, I became very inspired and promptly set out to make my raisin water.  I had only a few raisens so I used dried cranberries and after a few days, I wasn't thrilled with the fermentation process.  I added a handful of grapes and wowie.......it took off and within a few days it was bubbling away. 

Yesterday I decided that it was time for my adventure into yeast water.  So with jar in hand, set out to make the levain to proof.

After reading Mebakes excellent post here with the suggestion using a finely ground sea salt, for easier dissolving on dough.  I decided to make a batch.  I should have done this a long time ago..what a great suggestion!  Thanks Mebake for the post!