This turned out pretty well for me. Crumb was delicious and the toast it makes is lovely. I followed recipe to the letter using KA AP flour. Will do baguettes with this recipe only will use KA French. Hope pic of crumb loads.
I decided to fool around a little with the 80%biga recipe from FWSY. Used 50g of my 100% sourdough starter to build the 800g biga, subbed in 25g each of WW and whole rye instead of using all white flour, and despite the whole grain flours ended up with dough so slack that my nerve broke and I added another 21g of AP during the mix. Oh, and in a further departure from protocol all the mixing was done in a Bosch universal. Gave it a lot of stretch and folds in the bowl during the bulk ferment.
Cari Amici, Buon Anno Nuovo a tutti.
Oggi voglio deliziarvi con Una di Quelle produzioni Che io prepararo Spesso per la mia famiglia e il Che molte Volte regalo Agli amci perchè mi viene Richiesto.
Io adoro panificare !!!!
Spero Che vi piaccia, a presto, Anna
http://ilchiccoelaspiga.blogspot.it/2015/01/la-couronne-bordelaise-rustique.html
The target yesterday was to redo this grain loaf (Multigrain sourdough based on Rose Levy Barenbaum's 10 grain torpedo) and try to do it better , including the suggestions by several other TFL folk. Here's how it turned out -
The Shaped loaf just before slashing (i had issues with shaping)
after baking with steam at 225oC
I recognized late last fall that my friends and family love receiving yeast breads on special occasions.
This realization lead me to begin experimenting with fruit, nuts, chocolate, and sweeter-associated spices in my breads. I've tried a pretty expansive range of slightly sweet loaves, from molasses, to cinnamon-brown sugar, to a "sourdough take on fruitcake (with bourbon!)."
I hope everyone's new year is off to a great start.
Winter weather has lead to winter colds, which unfortunately reduces the sensitivity of my already not terribly refined palate, but I have been baking when I can. Two of my recent efforts are worth mentioning.
Above and below are pictures of my recent attempts to make something like the Mazowiecka loaf that a local Polish bakery makes. It has a bit of rye, a tightish crumb, and a sweet, malt-y flavour.
Happy New Year All!
For Christmas I received a copy of Forkish's "Flour Water Salt Yeast". This weekend I baked a loaf of the Field Grain #2. I followed formula and timings pretty much right on. I haven't cut the loaf yet so no crumb shot. However despite being a fairly high hydration loaf, it was not too bad to work with. I am very satisfied with the baked product.
I Learned a lot from Tartine- so much, but I think I need a little departure, a little space from Chad.
Today I learned by taste what I started to suspect. Bump the starter, use more starter.
This loaf is 700 grams starter And 900 grams flour (500 bread flour and 400 all purpose) tastes great, tastes killer. 70% hydration.
Bread-baking has fully converted me to the metric system, but it hasn't yet convinced me to suspend my impulse to experiment rather than follow recipes or formulas. For the most part! I love to read and absorb recipes, but I always seem to end up using my new-found tool of baker's percentages to invent my own loaves.
I've really wanted to experiment with a stiff levain for a long time (biga-like strength? Yes, please!), so I decided to give it a whirl. I put together a simple formula and hoped for the best:
Levain:
50g 100% hydration starter
75g ap fl
Ding Ding! Round Two.
After yesterday's attempt at the 75% Saturday WW, with more hoped for, I thought I'd give the Saturday White Bread a try.
Water temperature was lowered to 73.8F in the hope of achieving the desired final mix temp of 77-78F.
Final mix temperature 81.9F.
Bulk fermentation time 3hrs 35mins.
Proofing 30mins.
Baking; 30mins covered, 20mins uncovered @ 475F
