Yesterday I made 2 loaves of my favorite rye with caraway seeds and bread spices. I decided to skip the sugar and swap with Black Strap Molasses. It was delicious as usual and the party I brought it to devoured most until the puppy got his way when no one was watching. I'll take that as a complement I guess.
In the ever-constant quest for a sandwich bread my picky 7 year old will eat, I search and try a lot of breads. Yesterday I came upon Farmhouse White from A Year in Bread blog. It sounded good to me, so I entered the info into my sourdough converter (first time using it) that I downloaded from Mike on SourdoughHome.com.
Today I baked the Mixed-flour miche from Hamelman's Bread. I really like the Miche Pointe-a-Calliere, and this bread seems similar, so I wanted to try it. I stuck to Hamelman's instructions, except I increased bulk fermentation to 3 hours (3 folds at 45 minute intervals) because my bulk fermentations always seem to take longer than the times given in Bread. Final fermentation was 2.5 hours. I steamed the oven as usual after putting the loaf in (by pouring hot water into a hot frying pan on the bottom rack), but also put a roasting pan over the bread for the first 15
This is a very simple recipe 'White-Wheat Rolls' from Maggie Glezer's book Artisan Baking! Great easy recipe for using up that little extra sourdough. I made bun shaped rolls using King Arthur Organic White Wheat and King Arthur All Purpose Flour. I hand mixed the dough using stretch and folds. Adding sesame seeds and poppy seeds with the suggested sourdough gave nice flavorful buns with a crispy thin crust and a nice chew...great for sandwiches. I doubled the recipe and also have 2 loaves baking.
The "San Joaquin Sourdough" evolved from Anis Bouabsa's formula for baguettes. Most of my deviations developed in discussion on TheFreshLoaf.com with Janedo, who first suggested adding sourdough starter and rye, and, then, leaving out the baker's yeast and making it as a "pure" pain au levain.
On top: black pepper and parmesan
Underneath: fresh rosemary and garlic
12.5% protein flour, 66% hydration, 5% olive oil, 2% salt, 2% fresh yeast, baked on a stone at 400 for 18 minutes.
Stan Ginsberg
www.nybakers.com
Hey All,
Just wanted to share with you some more stuff. This is my own improvisation of Pain de Beaucaire. I decided to make them more stick like, which actually made them resemble the Chinese fried doughnut "yauh tiuh". For more info, please check out the following websites:
http://www.breadcetera.com/?p=121
http://www.wildyeastblog.com/2009/04/13/pain-de-beaucaire/
Enjoy!
Tim
Living in southern Japan, where even the most basic of ovens, beloved from childhood , are rare and extraordinarily expensive makes a baker's life challenging, and a home baker's more than just a bit frustrating. In need of crusty, heavy, unsweet breads, my sweetheart of a husband purchased an 'oven' for me quite a few years ago. At least he thought it was an oven.
The first "real" bread book I ever read was Amy's Bread, borrowed from the library. I copied out some of the recipes and over the years looked for it again in different libraries with no luck. There were copies on Amazon but they were out of my price range, so I was thrilled to find the new version.
I just recently started baking bread and I'm having trouble with flat loaves. The bread recently baked was San Francisco Sourdough from Peter Reinharts book Artisan Breads Every Day. The dough rose fine overnight in the refridgerator and when it was proofed. I was careful not to deflate it during forming or handling but the loaves are 2 1/2" high and 10" round after baking. The bread does have a nice crumb large irregular holes and a great taste. Thanks for any help
Ed
