Have taken a three year break from baking. Now have two young boys and spent two years in Europe, so not much need for baking. But now I am back in a less-crusty-bread-loving place, lonely without my family, so I am turning back to my old love. Starting with a simpler recipe - Saturday Bread from Ken Forkish.
This bread was made for the turkey stuffing mixed half and half with some home made cornbread since Lucy is still on strike it is the same as the last bread posted - 30% 7 whole grain SD.
This year the girls let me make the rolls so I went all out with a take on Parker House Rolls except I made them with SD and poolish. I started as a base with King Arthur’s recipe that used yeast.
alfanso-style.
Friends paid a visit last week from the other side of the peninsula. And I baked them some bread. Jim is the extraordinarily talented chef of his own small restaurant and does indeed like my bread, so I was pleased to provide him and Donna with two favorites. The remaining batards sent home with them.
Following on from reading Trevor's Crumb Mastery I continue my quest to improve the crumb on my bread and up my skill level with wet dough and shaping. We had eaten the Hamelman 5 grain levain so the freezer was nearly empty of bread. Trevor had mentioned his "Premix" method so decided to have a go at Champlain sourdough, a 70% hydration. should be a piece of cake! yeah right!
I made enough dough for 2 x 800 g loaves & 1 x 600 g loaf
So 7:30 pm I weighed the flours
I don't care for really large holes, the mayo spills out and there is no bread in the bread
Trying to bake a 50-50 fresh whole wheat-bread flour 75% hydration lean bread daily this week to improve technique and experiment with length of bulk ferment, freq of folds, etc.
First one is pretty nice. Slightly flattened. Will add another late fold in tonight’s.
I have been making sourdough way in the past and frequently in past 7 months. I put it to rest in refrig 4 weeks ago and when trying to revive I must have killed it. I tried to hasten warming by putting jar of sourdough in hottish tap water. It never woke up.
I have a spare starter from my son.
Can I bake an ordinary loaf of bread with yeast and killed sourdough. This is a tragedy, the killed sourdough starter is expanded so we are lookimg at 3+ cups and 36 hrs in room temp covered.
This is a copycat version of Bread1965‘s loaf from his Blame CNN post. I enjoyed the loaf he gave so much that for this weekend, this was the loaf to make! I tweaked the method and the amount of Levain to what works for my schedule but I tried to be as faithful as possible to the ingredients.
This makes 3 approximately 650g baked loaves.
