Lately my English muffins bake has been a soft crumb and holes is getting smaller. Not sure what I did wrong.
I have finally bought a Pullman pan! two, actually. For bread, my first natural choice was a Rye; my first Borodinsky from Andrew’s book: (Bread matters).
After reading "Tartine" I tried out its wholewheat SD with Flaxseeds, I substitute Sunflower seeds with roasted Sesame seeds.
Everything was going well until the second fold. It said in the books to add the seeds during the second fold. I add them in there an perform the S&F as usual. Issues Happened
The baking bug bit me about six weeks ago. Started with banana bread, baked two loaves of yeasted bread in my lodge cast iron loaf pans, moved on to making pizzas and then tried my hand at sourdough -- ciabatta, english muffins and english muffin bread and even a "basis sourdough loaf" that I read about in a Jane Harrison's "An EasyGuide to Sourdough" which contains weird volume measurements: 2 cups of flour, 1.5 cups starter, 3/4 tsp of sale. No added water in the recipe but always needed to add water in order to form a dough.
Well it's Sunday 12-8-13 and we have freezing rain. My world is cold and covered with ice...except the wood fired oven that is nice and hot.
What a better time to do some baking. Work has been bogging me down so baking was forced on the side lines. With the onset of winter I should have more time for baking :-)
This is the crumb for the multi-grain sourdough I experimented with recently over three days. The dough was primarily unbleached white and spelt with a touch of whole wheat. The levain was left for 18 hours, due to cold temperatures, and the dough was refrigerated for almost 36 hours and then set out at room temperature overnight in a banneton. I will continue to tinker....
I messed around with making Sweet Potato Dinner Rolls the other day.
220 gr. Sweet Potato pulp from baking the potato first
228 gr. Warm Milk
58 gr. Melted Butter, + more for brushing the tops
400 gr. AP Flour, KA
100 gr. Sprouted Whole Wheat Flour
14 gr. Kosher Salt
25 gr. Light Brown Sugar
8 gr. Dry Yeast
Method:
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Bread baked in the "dutch oven" (?) |
This is the Balthazar's Bakery's chocolate bread. I first ate it in 2007 at $9 a loaf. When I got home I searched and found the recipe online. It is a fantastic bread...but I took it up a huge notch with my starter instead of theirs. Wow..what a shreddable fantastic crumb. I also added dried cherries to 3 of the loaves. An amazing bread. You will need a mixer to fully realize this dough. It needs 5 min and then 10 min and then about 2 min . It has the butter beaten in like a brioche but there are no eggs...lots of chocolate.
We needed some Hamburger Bun for Friday night’s monthly HB feast and have also wanted to make Mark’s rolls found here:
http://www.thefreshloaf.com/node/32954/potato-rolls-video
I’m pretty sure that these aren’t supposed to be HB Buns but they looked close enough to me to give them a try and I’m glad we did. They turned out great – s good in fact I didn’t even get a crumb shot or a HB picture either,
