Inspired by one of Shiao-ping's early bakes... I'll post a description shortly... For now, here's a 360 degree view of the loaf... It's cooling now, so I'll have to post crumbshot pics tomorrow...
Enjoy!
Tim
I baked Greek Bread (Psomi) today, using Brother David's Sourdough version with some Durum flour (http://www.thefreshloaf.com/node/15470/greek-bread-improved). The first time David baked Psomi was at our house last December, with the assistance of his Greek daughter-in-law (one of our very favorite nieces).
I've been doing a lot of baking the last few days to help me meditate and leave the worries somewhere else. Baking bread is such an enjoyable, fun, healthy and nutritious thing to do for yourself and your family and/or friends.
Today, I decided to try my hand at a semolina-whole wheat sourdough loaf that was infused with darkly toasted sesame seeds in both the dough and on the crust.
Here are the ingredients, mixed in this order:
For a change, i decided to lay a side my beloved "BREAD" by Hamelman, and go back to my first baking companion: "Peter Reinhart's" Whole GRain BReads.
I always wanted to bake the Struan, but the laborious and tedious preparation for this bread deterred me. Yesterday, i took a deep breath and gave it a try.
The Recipe (750 g loaf) calls for butter, sweetner, and cooked and uncooked soaked grains. This is a 100% wholewheat bread.
When I prepared to make "36 hours + sourdough baguette" that is posted by Txfarmer http://www.thefreshloaf.com/node/19830/36-hours-sourdough-baguette-everything-i-know-one-bread last night, I mixed the sourdough culture and flour instead the water and the flour by my mistake because I was ready to feed my starters in the same time. The sourdough culture that is my keeper was taken out from refrigerator.( 6 ℃) I didn't want to throw it away, so I continued ...
Hi everyone,
This is my first 'blog' and I'm so nervous...I want to include a spread-sheet in my post, but I haven't got a clue how to do that! Here we go!
Here's something that doesn't work...
Another attempt at WWSD without a bulk ferment. It went less well this time. I had to get these ideas out of my head, and now that that's done I can go back to methods with better odds.
Not sure that this is going to last long enough to make sandwiches out of...... its good.
I followed the 123 recipe here.
mixed 9-10 oz starter, 18 oz bread flour, 9 oz regular flour, 18 oz water and 1 Tbsp salt (remembered to add salt this time!)
