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This weekend will see me take the first tentative steps in to the world of Sourdough and naturally leavened breads.  My barm (pictured above) that I fondly refer to as ‘Susie’ is strong and ready to go.  It’s scary but also very exciting to be taking the first steps away from my comfort zone of using fresh yeast – I feel I get better results both is action and taste with fresh -  and the yeasted loaf which in comparison is quite predictable and going in to this new frontier of Sourdough. 

This is my first bread. I made it following the instructions of the instant Lesaffre yeast plus some stuff I saw in a BBC video with some french cook who loves too much the bread and cheers artisan ones. The portion is small as it's just for me ^_^

Decided to play around with the percentage of the red fife flour to get a better sense of its flavour vs normal whole wheat flour. Made an approximately 40% red fife loaf with the other 60% using Robin hood AP flour. Here's the recipe in cups:

1 spoon of starter

1/8 cup water

1/4 cup flour

Combine and ferment overnight. Mine took 10 hours and was all bubbly and ready to go.

Combine the above with:

1.5 cups water

1 cup Red Fife flour

2 cups AP flour

Well after 2 disastrous bakes in a row, it was nice to get a good result. I have borrowed tips and techniques from Ken Forkish, Chad Robertson and Peter Reinhart. I prefer a sweet rather than sour loaf so use the levain when is quite your, like CR.

What could be more simple, or more difficult than a baguette?   It's safe to say that in the few months since I decided it was time to learn to make baguettes, I have tried around 20 different approaches.   Many of these failed, and many were pretty good.   Many followed along with strategies outlined by TFLers.    And yet a tweak here, a chainsaw there, and pretty soon I was off on my own.  

So many decisions when it comes to the humble baguette:

I adjusted the wheat to 125g and the AP 675g to have more wheat And to make up for not having rye flour. They proofed for 5 hours on the counter and in the fridge for 9 hours.  I got a nice rise.  I was afraud I had over proofed my dough.  I will never throw out dough just in case it surprises me, and it usually does.

Warm regards,

Casey

Name: Skunk Bellies (aka Cinnamon Rolls)

 Description:

 First take 3 fresh Skunks and remove the soft under bellies.  Just kidding, no animals were harmed in the preparation of this recipe.  : )

Didn't get to cut it open, these are headed to a friend along with an assortment of home made jams and jellies. What do you all do to share your bread?

Don't ever be tempted to shave off a few minutes here and there. So you are in a big rush today......... Then make a decision to bake another day (your starter will keep in the fridge for 2-3 days) or  just be a little late for that not-so-important appointment.

My time this morning was very tight and the bread had to be ready to go by 11am but as I was baking 2 loaves at the same time, I decided to shave a couple of minutes off where I could. 

Pumpkin season is in the full swing and what a better way to celebrate it than making a golden fluffy Pumpkin Bread?

Sorry, no photos as it was so popular it was gone in a day, but a full recipe is here