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Thanksgiving update

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man_who_eats_bread on 1 Dec 2017 at 04:34

I did two batches of FWSY overnight brown modified to be (approximately) 50% whole wheat. (I also took a similar loaf out of the freezer to make into stuffing which turned out fantastically!)

The first batch was turned into rolls. The flavor was good, but I didn't spend enough time shaping them... they didn't rise nicely. I used some of the leftovers to make a french toast casserole (i.e. lazy man's bread pudding).

Seeded sourdough batons

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Cuisine Fiend on 27 Nov 2017 at 02:19

It's fantastic what you can do with Tartine style sourdough - like these snakeskin seeded batons.

I've used a mix of seeded flours, some oat and barley flakes and millet grain. I stretched the fermenting over four days and the flavour certainly benefited.Here's the link to full recipe. Absolutely love the method.

Spiced Raisin Sourdough

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Danni3ll3 on 26 Nov 2017 at 14:40

I have been wanting to make a cinnamon raisin recipe but after my last experience with cinnamon (bread took forever to rise and I found out that cinnamon impedes the growth of yeast), I have been wary of it. I found a recipe here on TFL that seemed to account for the cinnamon’s action on yeast and it had a lot of good reviews. So here is my adapted version from that adapted version from the Bourke Street Bakery Spiced Fruit Sourdough Recipe.

Croissants - another half a step of half a step

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kendalm on 26 Nov 2017 at 14:11
Super quick bake after a few loaves of bread. Prep'd the lamination in about 10 minutes this morning mostly to experimwnt with a hotter oven (bumped 425f to 450f) as well as baking on stone with parchment instead of a pan. Noticed much better pop amd the results speak for themselves. Although far from great, the inner portion of the spirals has opened much more and beginning to see the beautiful spiral 'honeycomb' materializing.

What no runt ?

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kendalm on 26 Nov 2017 at 11:27
All loaves shaped up pretty nicely. Ok so this is just another usual bake nothing special, no levain or anything fancy just a bake to make sure not to 'lose it' ... As one wise tfler reminds us, 'if you don't use it you lose it' - most exciting part here is that I usually have one loave considerable malformed which has been convenient at least for choosing a crumb model for disection but today the question becomes which one of you goes to the lab for analysis ?

Croissants take a half step forward

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kendalm on 25 Nov 2017 at 17:30
Quick snap of one of 6 croissants baked today that are showing signs of improvement. Firat few attempts at these yeilded sandwich bread style crumb and now slowly seeing better and better results with the occasional step backwards. This bake invokved a change up whereby I decided that in order to improve the crumb, I needed to find a way to deliver more heat to these guys and did so by baking directly on the stone (well almost with a single layer of parchment).

Hardshell loaf from hell

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Dixongexpat on 24 Nov 2017 at 21:16

I have successfully started a new starter here in Mexico. I overcame the altitude and bad levain mixes and made a few nice loaves. And then the weather turned a bit colder and it seems to have killed the ability of my sourdough to rise.

I tried boiling water, putting a plate on top, and then putting my bulk fermentation bowl on top. The temperature was nice and warm. The dough produced one bubble on top.

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