I recently discovered this beautiful bread and have mastered the technique! The dough is soft and remains so for a few days. This is the closest to the Asian-style bread I have re-created at home!
Recipe and step-step instructions: here.
PICS:
Please little help....this is the recipe 1kg flour with 11.5 of protein,680gr water very cold,20gr of salt,5gr dry yeast,2gr malt.I mix and pass the window test....i shape a ball and i put in the refrigerator,after 14 hours,i take out the ball has been raised a lot there is no more ball shape......This is the point...now what i should do?Everything i tried was no good the main problem for me is that everything is to soft even if i roll the baguette there is a lot of bobble of air inside,and when i try to score with blade,the surface is soft even if i put some flour....I would like get
This is winging its way to NYC for my best friend to use at her celebration Friday evening. I have been making Challah for well over 35 years now but only learned how to do this braid last year. Thanks to TFL for that info . Hope you enjoy and have a blessed holiday.
Have you ever used shop-bought bread pre-mixes to make sourdoughs? I have several unfinished bread mixes at home from those days when I used bread machine to make pan breads; they are all reaching their use-by dates and I really don't want to waste them.
Callie (calliekoch) came from Fort Collins, Colorado to the Back Home Bakery last week (Sept 5-13) for her one week internship. Although new to sourdoughs, Callie's been baking and cooking for a while, and it showed in her meticulous work and attention to detail.
striking a pose while sheeting puff-pastry dough
So I started baking about a year ago. Everything I did turned out surprisingly wonderful. From my sourdough to my soft pretzels, I hardly ever had issues with any step of the baking process. Then we remodeled our kitchen. Since then, I have had no luck with anything. It's like my dough never firms up. I find myself adding more flour, and yet it's always falling apart and worthless.
just some pics from yesterdays bake. next time, i will do the second proof longer, increase hydration slightly, and reread scoring tutorial. not sure why the other side didnt get spring. maybe i didnt score deep enough?
higher hydration
Seeing as rye breads are all over this place nowdays I decided to share some loaves I have baked the last weeks. First up is the 80% rye with soaker from Bread. This bread is really great! I made two of these 850g breads and they lasted a week each, with some saved in the freezer for the next time I make the Horst bandel black pumpernickel.
This is how one of the loaves looked when ready for cutting. A little overfoured I have to admit..
Today's sourdough bread is a continuation of the experiment from last week with my modified steaming method of pouring hot water over pre-heated lava rocks in a cast iron skillet both before and after loading the loaves in the oven.
I had two new goals: In addition to trying to replicate last weeks good results, I wanted to increase the sourness of the bread and I wanted to see if I could get a “crackly” crust.
A of years ago, I was browsing in Barnes and Noble, looking for nothing in particular, when I came upon Daniel Leader's "Bread alone". It looked interesting as it was more than just a collection of recipes. I bought it and was hooked by bread. I read and consumed the book and, since there sere as yet no other books by him, I expanded my horizons to include, again in no particular order, Maggie Glezer, Peter Reinhart (I'm eagerly awaiting his newest), Nancy silverton, Jeffrey Hammelman, Carol Field, Beth Hensperger, Joe Ortiz, Laurel Robertson, Ruth Levy Barenb
