Blog posts

Hi!

This is my first ever attempt at a blog.   I have been a member of the Fresh Loaf just over a couple of weeks; that's all.

By way of introduction, I am from the UK, and I lecture in Bakery in Newcastle upon Tyne, in the North of England.   I have industrial experience as a craft and artisan baker going back to 1987.   I gained distinction in my bakery qualifications in 2005, and then went on to gain full teaching qualifications as well.   Currently I am studying for a Masters Degree in Food Policy.

Some dough this week, but no loaves!

This was my third attempt at this bread and my best result.

I again followed Susan's recipe exactly, except I used a 100% hydration starter rather than a firm one. I used 300 grams of Pam's flour (New Zealand - 11.0% protein). I followed Eric's recommendation to lightly slash once across the top of the bread. Instead of using scissors I used my newly sharpened knife. I think that was good advice about the slashing; thanks Eric.

Pain Rustique with Whole Wheat

The inspiration for this formula derives from Hamelman's Pain Rustique, which is a high hydration dough made with a commercial yeast poolish. The crumb is very open and moist, much like a ciabatta, perfect for dipping in olive oil.

Day 3

Boy, my oven and I have been busy this holiday.

Firstly, the wreath bread. The dough formula is based on Wild Yeast's cranberry fennel bread here: http://www.wildyeastblog.com/2008/12/27/cranberry-semolina-crown-with-pine-nuts-and-fennel/ ,but I used cranberries and pistachio instead for the festive color.

The 40-year old Swedish chef-owner, Mathias Dahlgren, has two Michelin-starred restaurants, Bon Lloc and Matsalen, the latter in Stockholm.  His style of cuisine is Swedish traditional as well as innovational (a fusion of Scandinavian, Tuscan, Californian and Oriental dishes). 

Day 2 of my year to master bread making. OK, maybe not "master" but at least get a firm grasp on bread making. I was the lucky recipient of a cuisinart this holiday and have decided to make good use of it. My mother is what I would call a master of the dough but she has years and years of experience. As a 30 year old, newly-wed, fourth year medical student I figure now is the time to start! 

Ready in 3 1/2 hours?  (Make it longer if you wish, use 1/2 teaspoon of yeast, add salt & caraway and use cold water to make it rise slower.)

Wheat shaped form ... White Bread   crusty

Clint is doing well. Tried making a sandwich bread using sourdough starter. Heres what I did.

2 Nights before:
Added about a cup of whole wheat flour and half a cup of water to half a cup starter (100% hydration)

Day 1:
Added a cup of whole wheat flour, a cup of white whole wheat flour and a third cup of AP flour, 1.5 cups of water, 2 tsp salt, 1 tablespoon each butter and sugar.