I received a copy of Tartine Bread in the mail today and realized my baking bookshelf is now full.
(click the photo to see a higher res version on Flickr).
Um... yeah... I guess I'm going to need to start a new shelf!
Late in September, and with one week's notice of the event from the Publicity People, I approached my Level 2 students and invited them to enter the Young Baker of the Year Competition.
How do I upload pictures? It always says upload failed
This was my first legit attempt at homemade bread, a whole wheat oatmeal bread. The recipe is from Kim Boyce's "Good To The Grain" cookbook, and is made in one day, using active dry yeast, regular whole wheat flour, oatmeal and unbleached bread flour, and a very short 30-minute autolyse before kneading and proofing. It's a great beginner's recipe.
New England, the house filled with the aroma of apples, cinnamon and cake baking in the oven. This is a trip I look forward to every year. This apple pie cake is fast and easy to make.
http://turosdolci.wordpress.com/2010/10/28/autumn-in-new-england-a-college-tour-apple-pie-cake/
Made a couple of loaves today that went over well with the Taiwanese in-laws, and that I am pretty happy with. My usual whole wheat sourdough base, with ~30% added high gluten white flour, and about 1 1/2 cups of rye kernels (soaked overnight, then brought to a boil and then left to soak another few hours) and about 1 cup of flax seeds (soaked overnight), and ~1+% salt. Probably about 9 cups flour total, plus the extra seeds, making a couple of large loaves. My sourdough, which I have been keeping in the fridge 100% of the time since coming to Taiwan, hasn't yet developed
Or was it 2 cups of starter, 1 cup filtered water and 1 cup of unbleached white bread flour? I can't even remember. That's why I've decided to make use of this blog; keep a track of everything I'm doing. I left it to ferment overnight and in the morning it was frothy and spongy, but it didn't seem to have grown at all. Is it supposed to?
Today, I made several bread using TFLers fomula. All of them are delicious.
First, I made mutigrain (100% whole wheat flour used) using Franko's formula. I decreased the water amount down to 9% compare to the original one. I have make his original one at the first time that was a failure that the crumb was really tight. The flavor was great but the texture was dry. I was kneading too much... Anyway I will challenge the original one when I get spelt flour because it is a great recipe!
