Hi there,
I'm Emma from Chongqing China, I love baking especially making sourdough bread, I had built my own sourdough starter on Oct 2014 and I named it Dodo.
I learnt a lot from The Fresh Loaf and thank you all for sharing.
Here are some sourdough bread I made recently. Happy baking.
I just returned from a week in Rome. I'll limit myself to commenting only on the bread and pizza or this entry would go on way too long!
I was gratified that some of the standard breads served at most evey trattoria and restaurant looked, smelled, and tasted almost identical to Tartine's country loaf or Vermont Sourdough. We didn't have one crumb of bad bread the whole week.
Had another go at David Snyder's fantastic San Joaquin Sourdough Baguettes today. I've still a ways to go, but I saw some improvement from the last batch, so I'm happy.
I want to share my latest bread video with you...
It is made up of 450 gr APF + 50 gr Whole WF with Instant yeast... It is all purpose daily bread..
Enjoy...
Pan de Horiadaki
(Greek Country Bread)
based on a formula in Maggie Glazer's A Blessing of Bread
Maggie Glazer wrote that she got the recipe for this bread from Rica Sabetai, a woman fromThessaloniki who escaped the murder of the vast majority of its Jewish community by the Nazis and emigrated to the United States.
This is a revised version of something that I put out on the general forum back in June. Back before I had created any blog entries of my own. I had asked Floyd if he could move that entry over to the blogs section, but he indicated that the effort was not trivial, and well, he does have a day job.
Carissimi Amici,
quella che oggi vi lascio è un'idea golosissima per ottenere un dolce semplicemente straordinario, con un ingrediente modesto e che possiamo trovare sempre nelle case di chi, come noi, è appassionato di panificazione.
La ricetta è stata estrapolata dal libro "Premiati Forni d'Italia", ed è oramai entrata di pieno diritto nel quaderno delle squisitezze di famiglia, è del Maestro Eliseo Bertini di Trento, egregio membro del "Richemont Club Italia" e lui stesso la descrive così:
I tried to make this bread, being inspired very much by the video that FREERK made:
https://www.youtube.com/watch?v=ik_UKKkjKLo
I baked this one in an oblong cloche.
Tom
This weekend I decided to make the Tartine Country rye bread again. The formula in the book:
Leaven 200g
Water 800 g
Whole Rye 170 g
Bread Flour 810 g
Salt 20g.
++
My "modifications" to the formula:
Leaven 200 g.
All Purpose Flour 500 g
Whole White Wheat 330 g
One of my Christmas presents last year was Flour Water Salt Yeast by Ken Forkish. While I've wanted to get beyond just reading the book and starting to bake from it, life has kept me well supplied with other things to do. There was the completion of the rye bread test bakes for Stan Ginsberg's upcoming book, a vacation to San Diego, a freezer well-stocked with bread that needed to be eaten before more was baked, test bakes of hot cross buns and Easter bread and salt sticks for some upcoming classes, and, well, you get the picture.
