So, after the success with the loaf from Lesson One I've decided to change it a little before going to the one from Lesson Two.
So I haven't been around in a long time only perusing and wishing I had time to bake. I have missed a great deal and saddens me to have misses some great bakes from everyone. While I'm still short on baking time (this job thing keeps getting in the way....LOL) I made some time last week to make some Pain Au Chocolate and Croissants! I have to say they ended up being delicious and flaky and buttery but not greasy. I must admit I'm not sure about the large honeycomb crumb versus the smaller tighter crumb.
I started it at 3am in the Morning * yes I know I am silly but if you suffer from Insomnia you need to do something, right? *
Ingredients
250g mature Stiff Starter * 50% hydration *
400g Bread flour
250g Whole wheat flour
100g Rye flour
2tbsp Caraway Seeds * we like the taste so I used quite a bit *
500g tepid Water
2Tbsp Vegetable Oil
25g coarse Salt
I mixed the stiff Starter with the Water, added all the flours and caraway seeds and mixed it until well combined.
Autolised for 50 Minutes.
So, I just found out I have my own blog here. When I sign in I thought I would like to keep a register of my "experiments", and I was thinking of creating a blog for it, it turns out I already have one :D
Since I started again with my baking, I will use this blog to register what I'm doing, so I can keep track and check my improvement (hopefully).
This first entry is about the first bread I made with the help of TFL. The bread from Lesson One.
For the longest time, I tried no-knead recipes, not accepting that my toaster oven doesn't go beyond 450F and I don't have a dutch oven. I also had a really large loaf pan, which meant at least 4 cups of flour and a LOT of badly baked bread to eat and finish when an experiment went wrong. I read loads of stuff (some of it on this site!) about how stone ground atta flour available in India is not really bread-friendly, and other stuff about how maida (all-purpose flour) is okay, but not really healthy.
Hello,
I have attempted bread making in the past...with disastrous results!! But then I found this site and with the help of my 4 year old daughter We made bread,and its editable.:-) :-) :-)
I sometimes mention my little home based bakery. Since - as my husband always says - inquiring minds want to know - I will open the door to my Bar Harbor kitchen.
Since 5 years I am licensed to sell breads (and cupcakes) from my home. My kitchen was officially inspected, and I'm paying every year 20 bucks for the renewal of my Home Processor's License.
I am therefore legally:
This past weekend, I restocked the freezer (and my tummy) with three of my four ... No, it's five. Or six. No, .... Anyway, some of my favorite breads.
First, Greenstein's Jewish Sour Rye:
Thanks to Kiesger I have got Green Spelt now.
This is the same recipe and process as in my previous post
just substituting fine Green Spelt (Grünkern) meal for the light spelt.
The formula is here:
