Having recently ventured back in to bread making, I found myself making some pretty poorly shaped and generally poorly executed loaves. I decided the best way forward was to start from scratch.
This is the country loaf that I mixed up yesterday and baked off today.
My wife requested some of these tasty rolls at the last-minute for our belated holiday family dinner this past weekend. She wanted something to go along with her eggplant parmesan and lasagna and these really went well.
Since I didn't have a lot of time to make these with yeast water or sourdough starter I used some instant yeast but to try to build some extra flavor I retarded the dough overnight in the refrigerator.
My first blog post here. :)
This loaf is a modification of the Tartine bakery formula and method. I wish I could figure out a way to prevent solids added to the dough from popping out after shaping. The cherries on the surface charred a bit much but the rest of the bread is so nice that I can overlook that fault. Lovely untoasted with butter.
Cherry and Chocolate Sourdough Boule
Formula:
100 g. leaven
375 g. water
500 g. unbleached organic white flour
10 g. sea salt
This is one of my all-time favorites. I love the Classic sourdough baked in the LaCloche. The crust usually comes out very well, and no tray with water is needed in the bottom of the oven. I bought a Bordelaise scorer online for about $12, and it really helps with the scoring. Recently, I have used primarily white sourdough starter, but I have added a touch of whole wheat and rye starter, which give the bread a bit of a different taste. It's fun to experiment.
Hello again. Been some time since I have posted. I have been making this Ciabatta bread recipe for some time now . Posted many photos. I get a good tasting loaf and full of holes and nice crust.
I have noticed that a commercial loaf always has a good rise to it. Mine seems acceptable but wonder if I am letting it proof to long before I pour it onto the bread board and make into loaves let rise 45 min then put in the oven to bake.
The spring in the oven is about 30-40 % . Still little on the flat side not a full rounded loaf.
TFLers,
This forum has been my teacher and my mentor as I explore artisan bread. I've had some successes and spectacular failures.
As co-publisher and editor of GoodFood World, I often write about bread, flour, and grain. Here is the latest piece we've published on the subject of bread. Enjoy!
http://www.goodfoodworld.com/2014/01/wonder-bread-or-wonderful-bread/
Being a 3-minute drive from Seven Stars Bakery here in Providence meant that I essentially stopped baking (other than the occasional buttermilk biscuit or cornbread) for 2013. I've resolved to change that for 2014, and have already made my first loaf of 2014 (Reinhart's transitional wheat sandwich bread).
Happy New Year (a little late) to everyone!
Okay the Hungarian rolls filled with walnut are absolutely to die for! This is one of the best things I have ever taken out of my oven!
I baked a half recipe of Bakery Challah:
10% whole wheat, 10% rye sourdough with a long, cold fermentation outside.
