Tried a new recipe from Michael Kalanty. Turned out nice, 3 folds, let ferment over night, warm up, form place in basket, let raise bake 500 in a dutch oven. Turned out very nice. It really helps to have a nice 100% starter, well fed.
I tried making oatmeal porridge bread. Follow Chad Robertsons Tartine #3 Very high hydration, 4 folds over 3 hours form, basket, overnight in fridge bake 500 right from the oven. Very tasty.
Borodinsky bread was being baked long before the Battle of Borodino that supposedly led to its name and way before the Commies in Russia decided to standardize the recipe to make sourcing the ingredients for the bread much easier. When the Soviet government says this is the way this bread is to be made then that is it – no variants or options allowed. Free people don’t live like that of course.
Sprouted rye
In the spirit of my latest experiments with yeast water/SD combo and because I had some wholegrain kamut flour leftover this was my last bake before a 10 days trip to San Francisco for Oracle Open World event.
today's bake consisted of one of my favorite breads, which i call stirato out of habit but is more like ciabatta in its current form. it started as an Italian stiratto bread from the village baker, after i took the full scale professional recipe and toned it down for the home baker, as the home recipes are aimed at more amateur bakers and are over simplified. since then i have made many changes to it, until i got a bread that i find to be more my own than the original formula.
The story is going to be told in pictures today. ;-)
The only changes were that I added 50 g of liquid and subbed out 100 of water for buttermilk.
hello fresh loafers,
this is my first blog post, so first let me introduce myself. i am a serious home baker and foodie from Israel, and have been baking breads for the last five or so years.
i hope to share with you in the future a few the recipes i have developed over time, and share photos of recent bakes, while discussing some of the obstacles of baking in Israel and how to overcome them.
happy baking,
etamar
We like hummus and generally buy it "homemade" at a neighborhood Armenian deli. We also buy the pita bread they sell, which is made locally but not in the deli. It's sold in plastic bags, six to a bag. It's not terrible.
I recently checked an Israeli cookbook out of the library. It had a recipe for pita, not the first I had seen, but the book made a big deal about the superiority of fresh-baked pita over the kind I had been buying. So I made a batch.
My wife is heading north to visit with her parents. And they really like the bread I make for them. Baguettes more so than batards, a little more plain than fancy. In preparation I made a batch of SJSD and a batch of Hamelman Pain au Levain w/WW to freeze and take with her.
Really. I started a few months ago with the New York Times "no-knead" bread recipe that uses commercial yeast and sits in the fridge all night. I started experimenting with my own starters, and now I ferment a new batch everywhere I travel. The one I started in Spain is ridiculously active, while the one from Maine is decidedly less so. It's fascinating.
Anyway, I can make a mean plain-jane-white sourdough and a pretty decent cherry chocolate sourdough. Looking forward to learning more about the science and more interesting recipes!
