Blog posts

I'm still patiently working my way through the Schrotbrot, but with a bubbly and ripe rye sourdough on the counter, I decided to try out a new formula. I love my everyday pain au levains, and I wanted to see how it would work out with a rye sourdough and an increased amount of rye flour. This loaf is 30% whole-rye flour, 70% bread flour and is made with a whole-rye sourdough. You'll find a snapshot from my spreadsheet detailing the formula by clicking here!

Does anyone know where I can buy Dakota Maid bread flour in 25 or 50 lb bags in the metro Chicago area?  I live in the far southwest suburbs (New Lenox) and am willing to drive!  I see it on Sams Club website, but not available in my zip.

This has been a day of firsts.

Had another go at Bouabsa baguettes. I probably could have kept them in for another minute but I decided I would try a lighter crust today. These only had about a 12h bulk ferment.

Shape

Crumb

Today I baked KAF baguettes, but I used KAF unbleached bread flour instead of all purpose flour as called for in the formula. It's a simple formula for four loaves—34 oz. warm water, 24 oz. flour, 1T salt, 1 T instant yeast (I used SAF Instant). Mix, knead for just a few minutes (4 by hand, 2 by machine), and let ferment at room temp in a covered container for 2 hours, then into the fridge overnight. The dough can stay in the fridge for several days, and you can bake a loaf at a time, over that period, but I divided it and made four loaves for one baking. 

Fresno Sunrise January 11, 2010

When I was a little boy, my mother sang me a song. My understanding is that it was learned from a Scottish tenor who was performing when she was very young ....

Ohhhhh, it's nice to get up in the mornin'

When the sun begins to shine

At four or five or six o'clock 

In the good ol' summer time.

But when the snow is snowin'

And it's murky overhead,

For the fans of Beatrice Ojakangas there is a write up about her in The Heavy Table today. I'm sorry not to be able to give you a link but it's worth a look. For anyone who is interested in Scandinavian recipes her books are the best. (IMHO) Check her out, A.

Changed the directions to fit my schedule a bit (~34hr bulk ferment, skipped french folds).

Made 2 baguettes, 1 with traditional scoring, 1 with straight slash.

My baking stone isn't big enough right now, you can see one end kinda went over. Ordered a 15x20 Fibrament but they're backordered for 3-4 weeks.

Which one book, has the most, the tastiest recipes ?  Instructions on bread baking 101 not necessary, if it has that's ok but not essential by any means.