This is a 60% hydration dough, for some reason that is , for me, the best hydration to work with.
Recipe:
250g Mature Wheat Sourdough
450g Bread Flour
I've seen a few posts showcasing polenta sourdough breads lately, so here's my take on it.
I cooked more porridge than I needed for the dough because it's hard to cook less using my smallest pot. I added 30 g Bob's Red Mill polenta (corn grits) to 120 g boiling water and cooked it over low heat until the water was just absorbed. I let the porridge cool overnight in the refrigerator.
I made my first gluten-free sourdough loaf, adapted from a recipe by Nicole Hunn in her book, Gluten-Free on a Shoestring Bakes Bread.
After a long break I am back in my search for perfection - this time is a recipe for a perfect white loaf, and I have found it!! I have tried it in its true form and have tried to play around with the recipe, and it still stands - this IS perception in a loaf.
Full recipe on my blog here
Excuse the poor slicing photo - more photos coming on the blog soon
Susan and I have just returned from two weeks in Italy. We spent a week in Venice, a couple days in Lucca and 4 days in Liguria. We broke up our return trip with an overnight stay in Milan. I am happy to report that the bread we had was much superior to that of our last visit to Amelia-Romagna and Tuscany three years ago.
The bread we were served in restaurants was almost always made wholly with white flour.
When I was in the UK last week, I made David's excellent recipe below. As I have done many times in the past, I prepared the dough and froze half of it to bake later. I hadn't tried this with baguettes, so I was interested in how it would turn out. I froze the dough for four days. On the first batch, I had a heck of a time moving them, as I didn't have all the tools I have in my home kitchen. They got a bit flat as I moved them.
The recent posts from wassisname and limmitedbaking got me hankering to try this bread.
I used the formula here http://www.thefreshloaf.com/node/34729/polenta-pepita-sourdough, but, as happens in the Hippie Kitchen, modified the method:
This was an experiment to make a loaf ideal for toasting and to have a lightness of commercially "improved" bread leavened with just sourdough.
I baked my fourth and fifth Tartine Basic (Whole Wheat) Country loaves this week, using freshly milled flour. I used 100% whole wheat for the leaven and 70% Whole Wheat for the dough (which came to a 73% whole wheat for the total dough).
The flour that comes out of my Komo mill, was measuring at 105 degrees toward the end of the 700 gram grind, and the wheat berries were in the fridge for about 8 hours before grinding.
I have been baking so much lately and a lot of biscuits. The tradition here is 7 types of small biscuits served with coffee when people come over and I been a good hostess.
I have made Duche de Leche , Toffee, Dark chocolate with white chocolate chunks and macademian nuts, Toffee with white chocolate chunks, plain dark chocolate, Peppermint chocolate and vanilla.
Pew, I need a rest.
