Blog posts

Have you ever seen a photo of very stiff starter wrapped up tightly in cloth then tied up in string (as if making absolutely sure that the little beasties have no way of escaping)?  I never understood the purpose of the tight string until the other day when I was writing about Chad Robertson.   [i]A Day in the Life at the Bay Village Bakery[/i] in [i]The Bread Builders[/i] says Chad "uses a brief two-hour final stage of leaven expansion before he mixes up his dough" (page 221).

I've been a longtime reader (lurker) of the The Fresh Loaf and haven't really had the chance to bake for a while, oven use when it was hot out just wasn't working, I was really busy with work, etc. But I recently jump started myself back into it with the BBA Challenge, and the realization that my girlfriend didn't care about me using the oven at her house!

I love Ciabatta bread. One of my goals has always been to be able to bake it myself and have it turn out as good or better than the stuff from my local bakery.

I found "Jason's Quick Ciabatta" recipe and decided to give it a go.

Attempt #1 was delicious! It had the right crust and crumb and while I have some experience when it comes to slack dough I was not prepared for just how wet this recipe was. The forming left A LOT of room for improvement.

On our way back from The Back Home Bakery, we made a quick stop at the Wheat Montana bakery/deli pictured here:

The cover of "Bread" and plate 21 "Assorted Rye Breads from Chapter 6" depict a delicious, rustic looking rye bread that's not slashed. I love the look of this dark, "lava rock" with deep fissures running in random lines along the top of the bread. I wanted to bake a loaf with similar cracks on top, so I prepared the dough for my favourite 70% rye. I'm using medium rye flour, and pre-ferment half of the rye in a sourdough. The remaining 30% is AP flour. I do not put any commercial yeast in this one, so it's important that the rye sourdough is ripe before mixing the final dough.

I had the pleasure of spending a week working as a baking intern for Mark Sinclair at his The Back Home Bakery in Kalispell, Montana.  Other than the sleep deprivation, it was a thoroughly enjoyable week of measuring ingredients, washing dishes, mixing bigas and doughs, washing dishes, stretching and folding dough, washing dishes, pre-shaping and shaping loaves, washing dishes, making pastries and fillings, washing dishes, scraping the workbench, washing dishes, packaging the finished breads/pastries, building friendships with Mark and Sharon (his wife), and washing dishes.

as promised a picture of the proofing baskets 'in progres'. I fill them up for about two thirds, then let it rise (in about two hours) before I put them in the oven.



Scoring about 30 minutes before they go in the oven. you can see that the direction of the cut has quite an influence on the final shape.

Well, I have officially baked my first loaf of bread.

I used the recipe in Lesson two here on TFL, substituting a cup of whole wheat flour for the bread flour. It was a thick-crusted, brown bread with holes about the size found in store-bought sandwhich bread. I would post a picture, but, uh, we kinda ate it all before I could take one!

I have a new oven that I used for the first time this past weekend for baking.  I did french baguettes following Reinhart's recipe.  They turned out "OK" but I am not sure what I need to adjust.  They failed to get the nice golden brown color to them, although they were the perfect temp inside.  I did the steam method once first in the oven and followed all steps accordingly.  I am ready to do some sourdough tonight but would like some input. 

Background

When I first saw the twisted shaped baguettes posted by Shiao-Ping on her blog, I was intrigued. Then I read the posting by Chouette22 on the Pain Paillasse by Aime Pouly and found out that it is an Artisanal Bread made in Switzerland, I was fascinated and wanted to know more about the man and his breads. I purchased Pouly's book 'Le Pain' and studied it thoroughly.