I have a question.
When I tried to make a Gosselin or Mr Nippon's looking baguette, They turned out both of them were heavy baguettes. They are looking good indeed. My question is that is right? they are supposed to be heavy? I never had real one so that I can't figure it out. I hope that somebody tell me the fact.
I spoke to a professional baker on making bagels and he told me he uses ice in his dough. This lowers the temperature of the dough allowing for a longer mix time with the large mixer. Has anyone else had experience with using ice? Can you do it with other sour doughs?
I am currently baking 7 types of sour dough,30-40 loaves a week, no rye yet.
Thanks,
Jon
Finalmente sono andato a far visita al Mulino Marino nel piccolo paese di Cossano Belbo in provincia di Cuneo. Che dire: un mulino speciale dove puoi incontrare delle persone speciali.
Finally I went to visit Mulino Marino in the small town of Cossano Belbo, near Cuneo. What can I say? A special miller where you can meet special people.
This is a late bake from Hamelmans "BREAD", chapter 6: Sourdough Rye with Walnuts, only with Walnuts being left out (no stock). This is essentially a 50% Whole Rye Bread. I used HOVIS bread flour for remaining 50%. most of the Rye inthis recipe is fermented.
Obviously, i have done a lousy job on proofing seem side down. I had hoped to get the artisanal effect that Hansjoakim had: here. Reason may be my boule shaping, DMsnyder would you chime in here for an advise of your boule shaping experience from SBFI?
Yesterday I tried my hand at a miche after reading so much about these loaves on this site. I must admit that I had to restrain myself from dividing it into three loaves as I was wondering what a three person household was going to do with an almost four pound loaf. I tried Hamelman's Pointe-a-Calliere (page 164 of Bread.) I had to make a few modifications. I was planning to do 85% whole wheat flour, 15% AP, but ended up with around 60-40 because I was lower on whole wheat flour than I had thought. Since I was baking
Ruth (our sister) left her sourdough starter in the refrigerator at Pelican Way (vacation home). I plan to use it when we're back here in a few weeks. Where shall I start?
Dear Glenn,
Would you like to surprise your family or friends for their birthday? I do! It is not difficult but time consuming especially if you use multi-color chocolate.But it is worth it when you see their reaction!! That is a speechless moment that I really love to see.
http://justjennrecipes.com/drawing-with-chocolate/2009/10/12/
Here is the white sandwich bread from Julia Child's Baking with Master Chefs. I made one pan loaf and one small round. It is a great white bread that my girls love. It does not have the integrity of the Jamaican hard do, but it is rich in flavor and texture.
I do not yet own the book, so this bread is based on xaipete(pamela)'s blog with comments from Mr DiMuzio.
The thing that got me thinking was the attention Mr DiMuzio puts on preparing his levain. My starter had gone about 10 days or so without a feeding. I keep a white liquid starter at 100% hydration.
