One of these kids is not like the others one of these kids is doing his own thing (a little sesame street jingle to introduce today's bake models).
With the Blue Blood Full Moon striking this week for the first time in 130 years, which won’t happen again for another 150 years, it was, if you missed it, you weren’t ever going to see it again……. unless if you are young and future medicine cures death for everyone.
I usually bake on a baking stone in a convection oven with mixed results.. Over the last few months I have managed some consistency and although the bread was good I never quite achieved what I wanted. So the other day I came across an old dutch oven in the back of my Mum's kitchen cupboard and borrowed it for a trial run.... I can safely say this is easily the best loaf I have ever made, the Dutch oven changed my bread in every single way... rise, crust, texture, taste.
Fried up these donuts for a brunch and filled them with a citrus curd made using blood oranges and rose water!
Recipe:
Levain:
110g bread flour
35g starter
15g honey
60g water
Dough:
500g bread flour
2 eggs
70g sugar
15g salt
130g milk
15g diastatic malt (optional)
all of the levain
130g butter
1 tbsp vanilla extract
----
Filling:
1 cup sugar
8 egg yolks
20g corn starch
This week's bake was Trevor Wilson's Tartine Style Country Bread, along with a basic white to use up levain.
Monday 3 pm refresh starter 5 g + 10 g water + 15 g flour. mix and leave on bench. room temperature 26 deg Celcius
Monday 8:30 pm added 30 g water and 30 g flour. room temperature now 23 deg C. Leave overnight on bench
Tuesday 8:45 am add 45 g water + 45 g flour. Room temperature back to 23 deg C, Not a standard build, just wanted to keep it going till after lunch
Formula Tartine Style Country Bread
Lucy saw some Hokkaido Milk Bread yeast rolls posted last week that were based on Floyd’s great recipe. I said at the time we would see if we could make this bread the traditional Japanese way with yeast water and a Lucy twist with her turn.
Due to long class hours, my lunch of rice and a viand cannot sustain me until dinner or until I get home. Halfway through the class after lunch, I am already starting to feel drained and lethargic and starting lose focus. Since bagels are a recent favorite and I know how satisfying and filling they are, I baked some to serve as an afternoon snack to fuel me and give some badly needed energy. :)
My first blog entry!
I have been wanting to bake my version of dmsnyder's excellent bread. I prepared and baked as below, and I am delighted with the result.
I started with my usual 2 loaf sourdough recipe, adjusted the flours and add-in to match dmsnyder's recipe.:
Day 1: 10:00 pm
Prepare levain:
I found pul's bread and was hooked! but persimmon??? ok, I got no persimmon but my wife got fresh kaki and I dryed them cut into wedges. so I have pieces of wedges in the bread and no cubes! never mind! ;-)
this bread is absolut gorgeous!
the loaf shaped as boule
