This boule of about 2 pounds is adapted from various published formulae that have been reproduced here. I prefer the taste and challenge of pure sourdough.
Inspired by Lindy, here's my try on the bagels. But obviously mine didn't turn out as nice as hers.
As I can't find high gluten flour - I used Japanese stong bread flour - 12% protein level. Without diastatic malt powder, i left that out. Without malt syrup, I used honey and brown sugar instead. Here's a description of how I did it. see post here.
It's from "A Blessing of Bread", and many TFLers here have tried it with great success, I will just list the following two here (recipe can be found there too):
http://www.thefreshloaf.com/node/14803/sourdough-challah-quota-blessing-breadquot
I got a new stone last week and have made two batches of a sourdough formula I've developed. First the stone is a 15 x 20 Fibrament-D and I love that I can bake three longish loaves. However, my first bake was disappointing...I got pretty flat loaves. I suspected the error was mine and not the stones.
Little man has been asking to make bread sculptures so I am going to just keep the pictures here. We've made a crab bread two day ago and his monster bread yesterday. Today, I made an alligator bread, stuffed with ham and cheese. This one is a bit different than the other two because this is a unbleached sourdough alligator. Took about 6 hours to rise before baking. Very fun to make.
Al
This bread seemed really easy to make and it has an excellent flavor! After quizzing my family and friends they all voted for the version with onions, so that's what I made. Not having made or eaten potato bread before,I had no idea what to expect and the only thing that surprised me was how relatively soft the crust turned out to be-it was nice and crunchy when coming out of the oven, but softened upon cooling.I assume that is because it is relatively moist,with the potatoes,onions and oil.
My path of research in bread making led me another step. This week I made yet another sandwich-bread and added different stuff into it.
I saw that in the several recipes most of the liquid in such bread consist of milk. It should make the bread richer in flavor as milk in oppose to water have a taste and in addition it contain some percent of fat.
All is good and well in theory. I already baked bread with water and bread with milk.
This time, I made two batches of the same recipe but in the second I replaced 2/3 of the liquid with milk.
This weekend I decided to have a second go at croissants and pains au chocolat. I used a recipe that Julia Child had featured with a guest on her show, and which DonD helpfully included in his blog [url=http://www.thefreshloaf.com/node/13113/croissants-amp-pains-au-chocolat]here[/url] (it appears as a two-part video). The written recipe sans video can be found [url=
I made a sweet treat yesterday for an afternoon snack.
Hi All,
I'm sure you've seen that past few stinkers that I have baked... Here is something slightly more successful. A simple 60% hydration sourdough bread using a stiff sourdough starter. Not as open of a crumb as I had hoped for, but it has a nice crumb, chew, texture, and a pleasant sour tang. Enjoy!
Tim
Here goes:
