This is my 1st attempt at a multigrain loaf, Hamelman's Wholewheat Multigrain with 50% wholewheat, multigrain soaker, and a liquid levain. It is essentially a partial sourdough, with 1tsp yest added to the final dough.
As i only have white wheat on hand, i used white wheat flour, so the crumb is pale. other 50% is All Purpose.
Experimentation with baguettes never seems to end. Today I decided to try a one day sponge instead of my usual poolish. In addition, I let the rest of the flour and water (that not being occupied fermenting in the sponge) have a one and one half hour autolyse. I then did a double bulk ferment, the first in the fridge for two hours, the second at room temperature for another hour after folding the dough.
What an easy wonderful bread. I went to your blog for your "original " version as I didn't have time to do the soaker. I have been impressed by breads but this one is WAY at the top. Sweet and tender and oh the crust ...it sang and sang.
I just finished making croissant dough for the very first time with information I could find on the internet. Wow. Making croissant dough is tough, and I'm still I'm not sure I did it correctly. What I just made tastes good, though it's reminiscent of a bread-child between a buttermilk biscuit and a croissant.
In a continuing attempt to improve my handling of higher hydration doughs, I baked Jason's Quick Coccdrillo Ciabatta Bread and a Focaccia bread. They actually turned out good enough that I wasn't ashamed of them so here are some pictures.
Jason's Quick Coccdrillo Ciabatta Bread
Crumb
Focaccia Bake
I use three enamelled pots with cast iron cores (each is 3.5 qt. size, one round and two oval) frequently now in my bread baking---all three fit nicely into my oven at the same time--- and am delighted with the perfect crust and crumb this Lahey method delivers unfailingly. And for superior taste, I always employ a 24-48 hr+ initial cold refrigerator ferment, using ice cold water (77%), instant yeast .7%, table salt 2%, and 100% unbleached Canadian white all-purpose flour.
My recent obsession with Macarons. No actually, I've been obsessed with Macarons for quite sometimes...but my first attempt at making macarons was a total disaster. So much so that I dreaded making them again. It took me another year to come up with enough courage to give it another try.
I still remember the first time I bit into my very first macarons. It's from a french patiserrie in The Rocks, Sydney. It's passionfruit macarons...and it just taste sublime and so heavenly....umm macarons, my new best friend.
I said that I would post this recipe. They are delicious but although the pastry is satisfactory it isn't as fine as machine made. I would love to hear from anyone who attempts to make it.
http://turosdolci.wordpress.com/2010/08/05/sfogliatelle-or-canolli-the-ultimate-italian-pastry/
As an old Chinese saying goes, 'If a craftman wishes to do a fine job, he must first sharpen his tools' (工欲善其事，必先利其器）, proper gear and setup, in addition to the right techniques, are essential in making good breads.
