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I think I am going to keep doing these bumper bakes while I work out the kinks in my sandwich loaf recipe. In case you were curious, I dubbed this a "bumper bake" in reference to a bumper crop. I am in the kitchen anyway, I have a double oven, why not just bake a second loaf, just for fun.

The Good:

• This loaf looked BEAUTIFUL! Great oven bloom, nice shape, I was excited when I took the top off. Wow!
• The reduced baking temp and/or the parchment paper stopped the loaf from burning.

The Bad:

Here is a sourdough loaf using 100% semola rimacinata by Caputo. It resulted in a mildly flavored and soft crumb, but  a very crisp crust, which is the perfect combination.

This bake went well enough, I think I am ready to move onto the next phase of perfecting this recipe... flavor.

Recap:

The wife has tasked me to come up with a sandwich bread recipe our family can bake at least once a weak to completely replace our regularly purchased box store sandwich bread.

Requirements

Ok, know your skills - bakers percentages and dough handling. Know how to prepare and use leaven.

Hi everyone. I was given an older Omcan proofing cabinet with heat and humidity settings. I am unable to find a manual for using this though and wondered if you pros out there would share you settings that you use for bread, buns, and pastry proofing? 

Thank you so much. 

Snow flying outside, Christmas tree up, and a day off from work. Sounds like the perfect day to bake up some baguettes.

About 55 years ago, my maiden aunt, who had actually lived in Paris, gave me a copy of "Larousse Gastronomique".

Under the entry "Bread" it says:

Round #3 of experimenting with "Skipping the Bulk Ferment" step.

Recap:

The wife has tasked me to come up with a sandwich bread recipe our family can bake at least once a weak to completely replace our regularly purchased box store sandwich bread.

Requirements

My submission to the rye CB can be found here:

http://www.thefreshloaf.com/node/66523/community-bake-ny-jewish-bakerydeli-style-rye-breads#comment-475582

I’m just going to copy and paste the last week of a “new starter” journal I started on my phone. I started it to get my thoughts out and organize them as I agonized at the 8 day mark of starting a starter from scratch. For background, I have baked with sourdough off and on for the last 12 years and have almost no experience with bakers yeast. I’ll do it for a time and set it aside for a time as my interest wanes. I’ve saved starters in the fridge for long periods, or thrown them away and later bummed some from friends. I have never cultured my own.