dmsnyder Recipe Index
http://www.thefreshloaf.com/node/11667/dmsnyder-recipe-index
Foolproof 1-2-3 sourdough for beginners
http://www.thefreshloaf.com/node/56678/123-sourdough-no-knead-do-nothing-bread
Emile Henry baguette Baker
Just pulled this from the oven about 20 minutes ago and can't wait to dig into it. We had cooked a turkey this past weekend and wanted to make sandwiches...but of course we needed a bread built just for such an occasion. So...I set to work with the breadcalc spread sheet and this is what I came up with.
Starter:
Levain @ 50%: 100%/3oz
Water: 50%/2oz
KAF Speacial Flour: 90%/3oz
KAF White Whole Wheat Flour: 5%/1oz
Final dough...
All the starter: 25%?...I didn't weigh it, just threw 'er in
KAF Special flour: 80%/ 12.25oz
Einkorn flour truly made a difference in both taste and texture. I only used about 10% of the total flour weight in this recipe.
Happy New Year everyone
In Tucson built in 1880. Also has no garage or parking on the property Be the first one to own this one!
After years of reading these helpful blogs, I am reaching out for help. For the past 20 years, I've been baking bread in my home kitchen. Recently, I started using a Blodgett gas oven with a metal deck 30x42 at a local church to see if I can dramatically increase production and still maintain the quality I seek. My initial goal is to move from 4 to 8 loaves in my Dutch Oven at home to 50 in the Blodgett gas oven. The idea is to start a small bread shop in my hometown. I've baked a couple of patches of pain de campagne at 78% hydration in the Blodgett oven.
Sprouted White Wheat Buckwheat Barley SD
Dough flour (all freshly milled):
150g 50% Whole white wheat flour
90g 30% Sprouted white wheat flour
30g 10% Toasted buckwheat flour
30g 10% Toasted pearl barley flour
After some time without baking I am back with a repeat formula based on a mix of bread flour, whole wheat and durum. Roughly 180g bread flour, 80 g whole wheat and 40 g durum. The levain contained 15% of the total flour and the total hydration was 75%. The room temperature was about 16C. I built the levain the night before and processed the dough during the day. Below is the crumb shot.
Wish you happy baking in the new year.
Per our tradition, we welcomed in the new year with pizza, once again made the ‘killer grill’ way. We no longer make pizza in the oven because it just doesn’t get hot enough and the pies are inferior in every way.
To start the year, I baked one of the most difficult yet luxurious Filipino breads, Ensaymada! It originated from the Mallorcan Ensaimada but the Filipino ones are very different from its ancestor that someone said they should go by a completely different name. The Ensaimada Mallorquina was more like a croissant, flaky and laminated with lard; the Filipino Ensaymada (Notice the use of a masculine adjective for a feminine noun and different adjective placement?) is brioche like, a soft rich bread. Our ancestors have really made it our own.
I scored a wondermill for 30$!
We have a kitchen aid one but I don't like how hot it gets. When I saw this I had to snap it up! I am going to experiment in the next few days
yay!
