Maybe this belongs in the "You know you're a bread baker when ..." topic.
I'm going to visit my younger son and his family next week. I haven't started packing, but I have the breads baked.
Hey All,
Just wanted to let you know that I found a place that carries malted barley flour in NYC. I haven't checked the other markets that I usually go to, ie: Fairway, Whole Foods. I found this at the Korean Market "Han Ah Reum" on 32nd Street between Broadway and 5th Avenue in Koreatown. It is the Choripdong brand. They also have malted barley that's crushed. It's $4.99 for 2lbs.
Tim
Quick recap of the baguette baking:
-followed the recipe apart from the fact that I did not have enough AP flour on hand and sifted some stone ground white whole wheat flour to make up the difference.I think the ratio was about 3/4 AP to 1/4 WWW
-read and re-read about pre-shaping and shaping three times........even though it might not look it, that part seemed to go a lot better
-final proof was for about 1 hour 15 minutes
-the crumb is very light and has a beautiful fragrant flavor;deeper taste probably due to the inclusion of the whole wheat
Hey All,
Just wanted to share with you my attempt at No Knead Bread from 4/25/10. Enjoy! The recipe will be posted below.
Tim
Ingredients:
1000g AP (Hecker’s)
800g Water
22g Kosher Salt
1/4 tsp Active Dry Yeast
1823g Total Dough
Instructions:
Night before baking
I am looking for information about how long one can store bread in the freezer without degradation or absorbing freezer odors. I am making some english muffins, scones and baguettes for a week long training session at our church. There will be about 30 people at the training session so I will need to stockpile to have enough. I have frozen bread before by wrapping in plastic wrap and then putting in a plastic bread bad from KA. If any one has any suggestions about wrapping bread prior to freezing, they would be appreciated.
Thanks
Hey All,
Just wanted to share with you my 50% rye bread with a bunch of seeds from 4/24/10. It's got flax seeds, sunflower seeds, and pumpkin seeds. Enjoy!
Tim
The pictures probably tell the story here, yes?
Friday
Saturday
Sunday
David G
Instead of waiting 30 minutes (or so) to put the dough in the fridge (http://www.thefreshloaf.com/node/12571/lazy-bread-twenty) I put it in right away after mixing. Overnight not much happened and in the morning I took it out for a few more hours slow rising at room temperature. The taste is much better this way. Note: I don't shape the bread either (lazy me...). The mix of flour: 1/4 is of a 'five grain' type, 3/4 is plain white.
This is the high extraction miche i made from Peter Reinhart's Whole grain breads.
For nearly a 100% wholewheat, it was surprisingly light. It benefited from a 3 days retardation in the dridge, talk about crazy schedule!
