SF SD from Reinhart's Crust&Crumb
SF SD from Reinhart's Crust&Crumb Crumb
I haven't produced much published baking material in the last few months, so here is something new for me.
Bertinet's Croissants & Pain au Chocolat
So I decided that after maintaining my starter for almost a year now and being pretty satisfied with it, that I was confused about what I was doing. I've read so many different refreshment ratios for starters that it made me doubt my own, so I split it up to try a new one. Usually I do a 2:1:1 (starter:flour:water) to double it. By the way my starter takes on slightly different forms from time to time. For no particular reason other than I haven't developed a favorite I'll either feed it wheat flour, clear flour or bread flour.
How I went about it...
I made Leader's Pierre-nury rustic rye dough. I like the dough so much, I'm experimenting again, well....
After following all the directions, carefully laid out the dough before me. I had just prepared all my ingredients:
Since the discussion continues on aging flour, this week I had the opportunity to mill and bake all in one day and I thought I would document the results.
I used the milling routine from my former post, but added two “medium coarse” passes prior to removing the bran. Immediately after milling I made the dough using the same method as my prior loaf. I really attempted to go “by the numbers” – number of strokes, dough temperature, fermentation time and temperature, and proofing time and temperature so the only difference would be between aging and not aging the flour.
I think these cookies are really wonderful
Ingredients
3 oz. (3 squares, 85 g) unsweetened chocolate
1 lb. (454 g) sifted confectioners’ sugar
1 tsp (5 ml) vanilla extract
3 egg whites (or as needed), slightly beaten
granulated sugar as needed
For my valentine this year I thought I'd send something a little different. The folks at Poilane did an awesome job.
From Bievres with love.
For those of you who have followed bwraith’s adventures in artisan milling – and I commend them to all – let me say that I am nowhere near his level of attention to detail and analytics. I just thought I might post as I’ve taken an approach that is more accessible to the average home miller.
I am milling on a Diamant 525 which is hand powered and uses metal grinding plates. I hand sift using plastic sieves. Here is a picture:
This is from yesterday's baking session using the Artisan Bread in 5 Minutes recipes -- an epi and 2 small loaves of olive bread using some totally delicious kalamata olives I had to scour the city to find. What's wrong with these grocers? The dough for the olive bread was 11 days old. Great oven spring!
