Hey All,
Just wanted to share with you a potentially successful bake. This is my variation of Eric Kayser’s Tourte de Meule. I was inspired by Don D’s bake here: http://www.thefreshloaf.com/node/14445/eric-kayser039s-la-tourte-de-meule
I will post a crumb shot tomorrow.
Ingredients
300g WW
Just joined the site. I have recently killed my kitchen aid mixer. Walked away from it with too much dough in it. Well when I came back, the kitchen was full of smoke and the mixer was d-e-a-d. So I have been looking around for new ones. Almost bought a Bosch after borrowing a friend's then read about the Globe 5qt and thought that sounded good. So in true American overkill I came across a deal I couldn't pass up. I happened upon an old Hobart a200t, 20 qt mixer- for FREE. So I took it. It works.
just had a go at this one but used my sour dough starter instead of dry yeast started at 5.00 pm all finished by 10.30pm.
Probably the wettest dough i have worked with and quite different from anything i've done before, will definately do it again and measure the amount of water that went in next time so that i can give a proper account
Didn't change much from the original formula, except I added about 5% rye and only did single strech n folds.
Took a pic of them cooling with my phone.
Then I decided I wanted to take a pic using my camera 10 mins later. Where did the rest of the loaf go?
I let the daily feedings lapse on my wonderful original starter, and by Sunday morning it had a fruity smell to it. I didn't think it was a bad smell, but it certainly wasn't sour! It almost had a pineapple scent to it. Perhaps I could have salvaged it, but didn't decide to try. I tossed it out, and started over. I still used the yeast recipe from before, but this starter is quite different from the original. I don't like it as much; it doesn't please me with a redolent yeast or sour smell. It's a good starter, don't get me wrong, but it's
Does anyone know of a good recipe for this bread? Sciachatta? not quite sure of the spelling pronounced (sky-cha-ta). Thanks!
Yesterday I baked two sourdough boules; it's become a weekly chore. Sourdough has all but replaced our pre-starter days' bread machine whole wheat or white sandwich loaf dough. Two loaves, with a baguette or two, and occasionally Jewish Rye keeps the two of us well stocked for a week to ten days.
Nice looking loaves, yes?
And now, another point of view.
I made up another batch of dmsnyder's San Joaquin Sourdough and this is my bake. They are still singing as I type this! I got a better ear this time- I think it was a better scoring, I cut a little deeper than the last try. Also, I used the full 21 hour cold fermentation for this bake as apposed to the 14 hours on the last attempt. I don't know if this has anything to do with the better ear or not.
My question though is (I guess directed at David, but others please chime in):
