as mentioned, I got a basket from the sfbs. It took a few weeks before I could try it out, TFL is a good resource for tips. The first attempt is actually a slow bread, it looked promising. The pattern is not that good. The other breads are all SF sourdough.
Here (below) I tried scoring the bread, but I guess it was not deep enough (or too late in the rise).
I delayed this bread long enough, i thought to myself. It was, afterall, the inspiration behind baking craziness. The bread is 1/3 Barley and 2/3 Wholewheat.
Taste? mmm.. it was sourdough, though some 1.6 tsp of yeast was used in the final dough. The bread tastes: Wholesome- Soury- Fibery- damp- chewy - Crusty. Thats is the way i felt when i took a bite. Regrets? Would skip the Wholewheat starter and go for a yeast poolish to somewhat reduce sourness, though the bread was mildly sour.
Ingredients:
150 g Whole Barley flour
300 g Whole Wheat Flour
George Greenstein's “Secrets of a Jewish Baker” is a wonderful source for traditional New York-style Jewish baked goods. It has been criticized for giving ingredients in volume measurements only, though. I have previously provided Greenstein's formula for Jewish Sour Rye with ingredient weights, but I realized today that I had never done this for another of my favorite Greenstein breads – Pumpernickel. So, here is Greenstein's pumpernickel formula converted to weights.
Doesn't it drive you crazy when you scale a formula down to a size you can make at home and you end up needing .011 oz. of yeast? You can do this if you have a scale that will measure in grains or fractions of grams. A grain is a unit of weight that is 1/7000 of a pound or about 1/438 of an oz. When I'm making poolish for my home-size batch of croissants and find that I need .005 oz.
[b]Didier Rosada[/b] is our instructor at Artisan III course at the San Francisco Baking Institute. The course is intensive in technical knowledge as in baking schedule. Didier is an incredible instructor with amazing energy; he "trained and led the Bread Bakers Guild Team USA to first place victory in the bread category at the Coupe du Monde de la Boulangerie in Paris in 1996."
Struan is the bread that truly launched his bread baking career, Reinhart says (p. 102). In Gaelic, struan means “the convergence or confluence of streams,” a good description for multigrain breads where all kinds of grains and seeds are coming together (the combinations are, of course, endless).
I'm in the middle of my very first SD bake. I'm using Hamelman's Vermont Sourdough recipe, which uses a levain. I grew my levain for 7 days (he says in the book that it should be ready to use on day 6). The thing is, I didn't really see much rise in the bulk ferment stage. There was a change in the dough structure, but very little growth (2.5 hours with 1 fold). My shaped loaves have been sitting for 2.5 hours and though smooth and elastic looking...still not much growth. The oven is heating right now...if I don't see miraculous oven spring, these are goi
Today I tried Jason's Quick Coccodrillo Ciabatta. It was quick and easy as stated. I did do the SD variation to use up some of my starter and found I did have to add another 1/2 cup of flour for it to come together even after 1/2 hour mixing.
With the leftover I did up a pizza dough for supper tonight.
I found this pan in my basement in its original box and thought I would try it out. I extended it about 17 inches for this loaf, but I believe it was too long for the amt. of dough. It is quite wide as well. It worked nicely but again I think I could have made the pan smaller. Ray
