Hmm, what did I make?
If you guessed 'gingerbread' from the [url="http://www.thefreshloaf.com/recipes/gingerbread"]recipe[/url] from Floyd, you are right! It is much darker in real life. I need a new camera.
The recipe is so quick and easy and the crystalized ginger was amazing in it!
Susan's sourdough
Susan's sourdough
Well, I've been MIA in the bread baking world for a loooong time, as I've been busy with my other passion, baking dog biscuits (Barkwheats).
I decided to make these baguettes following the simple...so simple recipe. Holy.......smokes! These were the BEST baguettes I have ever made in my entire life! I've NEVER before been able to get a crust that crackled when I bit into it and a chewy crumb that was nice an open. OH....this makes me want to do this every day now.
Pictures:
Susan's Sourdough
Susan's Sourdough
The sourdough bread recipe from SusanFNP is wonderful.
Yeah, it's been a fair while. Not that I haven't made bread, I have, numerous batches in fact. But they were really mostly "sandwich" bread and all basic yeast things; specifically "Susan's Farmhouse White Sandwhich Bead" but using part whole wheat. Not as tasteless as store bought "Wonder" type stuff (which they were meant to replace) but not terribly exciting, either. On the up side, these numerous plain breads allowed me to play with the oven's temp a bit and I think I have it tweaked to be pretty accurate now so things don't burn too much. So let's get on with today's bake.
My name is Jean, the Belgian version (I am a guy).
I have been baking bread for the last 30 years in an electric home oven, never getting the perfct loaf.
I am loking forward to check out all the techniques you are using to get an artisanal loaf out of an electric home oven.
my field of experimenting now is "no Knead" bread.
I was impressed with the results i had in getting the texture and crust I have been looking for.
Oh the controversy! So I thought to myself, the recipe cited in some posts was from a "Best Worker of France." Why not consult the bread book I bought last April with recipes from the MOFs in Boulangerie.
Sure enough, we find the formula, method, and pictures from M. Auzet himself. Although he hails from Avignon and at the time of publication lived in Cavaillon, one can consider him just a "stone's throw" from Beaucaire. His picture makes him seem like a right jolly old elf and he is an MOF - so I'm going to take his advice on this.
Greenstein's Sour Rye
Greenstein's Sour Rye Crumb
So! This time there were numerous changes in my method.
1. Ingredients were weighed instead of measured by volume
2. The dough was kneaded longer
3. I paid strict attention to the time -
a.1.5 to 2 hour ferment
b. 20 minute rest
c. proof for 60-90 minutes
d. bake for 35-45 minutes, rotating 180 degrees midway
4. Brushed the top with egg wash
5. Scored the loaf
Results:
