Hi Everyone,
Does anyone know or have a Bakers Percentage Spreadsheet? I am in desperate need of one.
Thank you,
Nancy
Last Sunday 24th April my son and his lovely wife had their first child, our first Grandson :)
I decided to create a new starter on the same day in celebration! (the plan being if possible to keep this one going forever...... a sort of family heirloom!)
A continuation of my yeast water exploration this is a shot at making a classic sandwich loaf. It is 40% whole grain, a combination of Turkey Red, Durum, and white wheats (I was using up the last bits of the canning jars the grain is stored in) and 60% AP a local store brand that I find comparable to KAF. There is DMS, butter and an egg also. Most of the hydration comes from the yeast water and the water half of my recently refreshed starter of which 120g was used in the loaf containing 500g total other flour.
I'm looking for some info here learned friends. On one of the other sites a gent is using limes to make a yeast water? His english isn't too good so I'm a tad confused. The gist of what he said seems to be that he added salt and sugar to slices of lime? Would it ferment?
I have oodles for citrus at the moment, late in the season but we haven't had much rain till now, and would like to use it this way if possible. Anyway suggestions.
This morning, I baked two loaves of Pane Tipo di Altamura (1kg each) and one loaf of my Pugliese Capriccioso (1 kg) in my friend J.S.'s Wood-Fired Oven. The breads were baked for a potluck lunch for about 25 most of whom are Italian-Americans.
Both breads were cold retarded in bannetons after final shaping for about 18 hours.
OK, I just realized I am bread blogging on a Friday night... but I felt compelled to share these pics. Hopefully, someone else out there on a Friday night is at least entertained. (Please excuse the photo orientation, I really cannot figure it out to save my life)
I was lucky enough to get out of town and go visit my daughter in Houston for 3 days this week. I also got to seem my brother and SIL who lives there too. We had a great dinner on Tuesday night down in Rice Village at a nice Italian restaurant that served good Italian bread – not SD but still good with olive oil on it. The Mud Bug Ravioli with a good fruity Zin was very nice too. We don’t get together enough….
First time out of the starting gate baking with figs - calmyrna figs. As a child, figs were about as close to repulsive to my nascent taste buds and sensibilities as eating bugs. My, how a half dozen decades have changed that.
Still practicing those double scores across the batards. And one little baguette, because, well, you know... It's a tough job, but someone has to do it.
This is by no means complete -
just a number of videos I frequently refer to
Kneading
https://www.youtube.com/watch?v=aAvlONuJXP0
King Arthur Baguette making
https://www.youtube.com/watch?v=masipMhrV5c&list=PLE2D447C3F9AAD68F
Russian Braid - Ciril Hitz
https://www.youtube.com/watch?v=nqGwQXFjHgg
I stumbled across Paul Hollywood's "City Bakes" series on TV the other week whilst channel hopping and saw him visit this New York bakery where the proprietor was famous for no-knead bread. It's been intriguing me ever since, so I thought I'd give it a whirl - at most I'd wasted half a kilo of flour and a little bit of time...
The program didn't say much about the ingredients beyond the fact that he used half a gram of instant yeast and let the dough sit in a cool place for 24 hours, but I figured what the heck, I could play around and see where it took me.
