Here is a pic I took this past Sunday.
On the left are failed attempts at Dave Snyder's SFSD and SJSD. I suspect it has to do with inadequate gluten development. Starter could be off but I've been able to work it up to the point where it will double in 3 to 4 hours ... we'll see.
Made some 1.2 kg boules using a liquid white and stiff wheat levain this weekend. I used about 48% wheat and 2 % rye (in the form of rye sour used in the liquid levain) I would have used my white starter but I didn't have quite enough for both levains so instead of adding a touch of rye flour i built off of my rye sour. I wanted a full flavored bread with volume and keeping qualities in a relatively small amount of time. So 30% of the flour was prefermented which boosted both bulk and final ferments. 2 hours and 1 hour.
Thanks to Isand66 inspiration on savory english muffins, who saved me from my plain or sweet boring english muffins.
I mixed the cooked onion, tomato and dried basil into the dough, with a few S&F, divided and proof for 45 mins.
Heres the crumb n front shot.
After eating it, im still craving for his bacon and cheese *Huff huff" :( , I will definitely grab some bacon for my next english muffins bake.
when I was happy with my croissants. It really hasn't happened ("Give it to Mikey, he hates everything") but this week they were nice enough that I wanted to pinch their chubby little cheeks.
I'm still sheeterless, so these are hand lamination. Not bad. Not happy making, but not bad.
The pictures:
It seems the only time we ever make a plain white bread is for the Thanksgiving croutons we use for the stuffing. We have all kinds of whole grain SD breads in the freezer; some have nuts, some with seeds, some fruits, some with at least 2 of the 3 and many flush with the works.
So, after promising a few times, here finally is my Wasabi bread. I added 2 spoons of Wasabi and some fried onion pieces to the 1500 g of sourdough.The result is tasty, fluffy, light and got a wonderful crust. A very successful attempt I have to say. I bought myself some cheese and some cooked ham for this occasion. With a slice of tomato and some fresh spinach leave, what a tasty evening snack :).
Officially done with 20 markets out of maybe 24 that have ensued since I started this fiasco. Next week would be the last week and maybe worth celebration but for the first time ever they've decided to add a Winter Market. So there is no end to this everlasting spoof. I'll probably take a short hiatus with the holiday's and miss some markets and get back on the weekly market come the new year.
This bread is so tasty that I couldn't wait to share the recipe. I'm listing the ingredients in the order that I used them, and am including the exact brands that I used.
Ingredients:
1 c. warm water (from tap)
2 Tbs. honey (Don Victor with comb)
2 1/2 tsp. dry yeast (Fleischmann's Active Dry)
1 tsp. salt (Morton's Iodized)
1 cup unsalted nuts and seeds (Salad Pizazz No Salt Raisin Nut 'N Sunflower)
2 Tbs. Walnut Oil (Hammon's Roasted Black Walnut Oil)
I must be an idiot because there is no way I can get a picture to load without using a new blog post. I repeatedly get a message that says the web page has expired.
So here's the crumb shot, this is quite possibly the best tasting bread I've ever baked! And yes, I did use scissors to make my scores. I'll make another entry on the recipe I used.
