This is an interesting bread made with both roasted sweet potatoes and roasted purple and red potatoes. I used freshly milled whole Durum flour along with some fresh milled whole wheat and a nice helping of olive oil.
The end result was a tasty bread with a nice sour tang. Of course the addition of the cheese didn't hurt either.
Teresa Greenway has a recipe for "Extra Sour Sourdough" in her e-book "Discovering Sourdough: Part II Intermediate Sourdough". So I thought I would give it a try.
The process of making this loaf moved me from a sense of worry and frustration at the low point to a state of surprise and wonder at the finish. I baked the rice porridge loaf from Tartine 3 this week (25% whole wheat, sourdough, brown rice).
Schedule:
A simple white sourdough. Add 170 g coarsely grated beetroot. Three folds and risen in the fridge overnight, as always. The aroma and taste of the beetroot is subtle, but definitely there. And look at the colour of the dough, just gorgeous!
Dry mix:
370 g bread flour, 8 g salt, I added 3 tablespoons rye flour because I thought the dough was a bit too wet.
Wet mix:
Hi everyone in TFL land, I haven't posted in quite some time, but I have been baking as much as ever and am including some pics from the last few months. I hope to start posting more frequently and will include my formulas for wharever turns out well. All of my formulas are naturally leavened only and use organic ingrediants whenever possible. Thanks everyone, I look forward to catching up with what everyone has been baking.
July is the hottest month of the year in Fresno. For the past couple years, since I retired from practice, we have tried to get to cooler areas for as much of the month as possible. Being away from home more than usual, I do less baking than usual in July.
My baking for the first half of July has had an Italian theme.
In a recent blog about Lessons in Baking I ended by stating “perhaps that is the most important lesson of the day – that with practice and sticking to plan, one can duplicate over and over again what they create.”
Dear TFLers,
Earlier this month, I have taken artisan II sourdough classes at the San Francisco Baking Institute. Upon my arrival, I contacted David Snyder (dmsnyder) who offered to pick me and my friend from the Hotel next morning. As blogged by David, we parked in the city, and walked up to the ferry building , where the Saturday’s Farmer’s Market was located, and there, we met David’s brother Glenn, (also a TFL member).
I made a test run of ciabatta that I will be making for a party in a few weeks. Overall I'm pleased with the results. Here is what I did and what I would change the next time.
Took 25g of my No Muss No Fuss starter (spelt whole grain I grind) and made 30% starter in one fell swoop- 500g flour, KABF and Semolina, and the same water. Left it for 16 hours on the counter.
5lbs KABF
2.2lbs Semolina from this mix I took 500 g for the starter
Water 80%
Salt 2.5%
CY 1.3%
That magic moment when you take off the lids and you know you did not screw it up!
Straight white Biga commercial yeast formula from Forkish, with 50% more salt because it tastes, and toasts, better.
Outside should be slightly crunchy, with a sweet light crumb. The bread will age nicely over 3 or 4 days, getting slightly sour by the end of it.... if it lasts that long.
Each loaf is about 950 grams.
And the wife brought home a fresh block of butter from the store, and I made Blackberry jam yesterday... yum!
