EDIT: based on some feedback, I have corrected my original post.
I set out to locate a list of protein levels in common flours, and I found a handy list, reposting for your perusal:
Flour Names & Protein Percentages
I haven't been able to find much in the way of suggestions for baking bread with buckwheat, which is a shame because it is so delicious. I can't say much about Kayser or Leader, but I am grateful to Occidental for his post on this bread. It was delicious.
The large holes are the result of incomplete degassing before shaping, a defect, as Hamelman would say. Otherwise, the crumb was very nice:
I made Tomato, Parmesan and Basil flatbread from Bouke Street Bakery cookbook this weekend with our home-grown peach tomatoes.
The tomato resembles cherry tomato in size, only with yellow colour. It tastes sweet and mild acidic with a beautiful aroma.
I tweaked the recipe a little by using sourdough starter instead of pre-ferment, which I believe give extra flavour.
The recipe is here.
I'm a homebrewer. One of the best smells in the world is a boiling pot of wort, and I've always wanted to somehow "eat" that smell. Well, this is what happened on my fist attempt at a "brewer's bread".
Day 1: 3/4 c KA bread Flour
3/4 c Whole Wheat flour
1/16 tsp instant yeast
enough water to make a very sticky dough
mix well and let sit at RT for 18-24 hrs then refrigerate for a day.
I do believe I am closing in on my goal of a tasty, presentable and above all reliable baguette, folks. At the very least, the results have been reliably tasty of late, which will do for a start!
Anyway, here was last week's bake. Still a lot of bursting between cuts despite loading the steam pans a couple minutes before loading the loaves. Great ears though.
Exterior
Updated: 3/31/2011
Aki san no Baguette
I want to introduce one of amazing Japanese home bakers Aki who makes great baguettes that I have been trying get the crumb like hers. I really thank Aki who let me post her great baguettes here. Here is her blog and baguette's formulas. And, Please leave a comment for her if you think that her baguettes are great. She will be happy to hear it from you, guys. :)
I just finshed my blog entry about our trip to the US Virgin Islands. Nothing bread worthy happend during this week, but I still would like to share one picture:
The story behind this sugar plantations is not that great, here the Danish played the exploiters, but to have something like this in my backyard... well on a island like this dreaming is permitted!! BTW they still use this WFO.
Thomas
I made SteveB's croissants today. Here is his formula and method. http://www.breadcetera.com/?p=117 Thank you, Steve!
A couple of weeks ago i got that feeling in my stomach that I have to bake bread again. I used to bake quite a bit until six months ago and I felt it is the time to start baking again. For this I had to create a new sourdough starter as I sadly found my old one molding in the back of the fridge. I started it with some rye flour and water and converted it gradually to a white flour stater. When it was active and vigorous enogh. I decided to bake with it. I chose to try David's San Joaquin, wich I've been wanting to try for a long time.
One of my favorite breads from Hamelman's Bread is Pain Rustique (comes right before "Country Bread" and "Rustic Bread"). The bread is unshaped like a ciabatta, although it only has 69% hydration, and is scored before baking. When I get it right (as opposed to, say, forgetting the salt and yeast following the autolyse, as I did the first time I tried the formula), it produces a toothsome crust and a flavorful, moderately open crumb.
