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!
In order to fine tune my milling and sifting process, I ran a series of tests at different mill coarseness settings to see which setting might result in the best separation of bran from endosperm. I then ran a successive reduction multi-pass milling and sifting process at what appeared to be the best first pass settings and sent samples of all these tests to CII Labs to see what some of the ash content, protein content, and dough rheology might be.
K.A. Rustic Country Boule-1
K.A. Rustic Country Boule-2: Interior
