Now with a fool proof non-sour sourdough starter...
I got 240g of starter with just one heaping teaspoon of starter inoculation in 6 hrs! Ten grams starter with 120g of water w/ 60g rye + 60g AP (10% protein wheat flour.)
Gorgeous!!
I have been fiddling round with brioche and buttery type breads since i tasted the Treccia in Taddeucci’s in Lucca…
Now I can never hope to recreate it UNLESS they take me on as an apprentice…
Here’s hoping:)
In this thread:
http://www.thefreshloaf.com/node/31438/during-and-after-stove-replacement
Two or three posters asked me to provide a review after I'd used the stove a couple of months. It's been a little over two months since my first bake, and I feel my opinions won't change much, if at all, in the future.
Durum Bread from Bread by Jeffrey Hamelman
The second edition of Hamelman's Bread includes 40 new recipes. This is the first of the new recipes I have made. Hamelman writes that this formula for “Durum Bread” is the best of a series of “test batches” he made some years ago. He does not describe it further and does not identify it as an Italian-style bread, although it does bring to mind Italian breads made with durum flour.
I didn't know where to post this but check your bags people.
http://www.kingarthurflour.com/voluntaryrecall/
Cheers,
Wingnut
I hope to have news to share with everybody soon ...
I am busy ...
I am going going to get busier ...
I am being challenged ...
I am finally earning a wage ...
[url=http://www.flickr.com/photos/67856223@N06/8500028166/]
[/url]
Stay tuned ...
Cheers,
Phil
I bought three of Peter Rinehart's books, read them avidly, then vowed that they would not just sit on the shelf and provide inspiration. Instead I decided to work my way through the Artisan Breads book. I reckon if I can master all of these recipes ('master' might be too ambitious - let's aim for 'do a reasonable job of them') I just might be able to claim to be a breadmaker.
I've been keeping a diary with some pictures as I've gone on. The first three cunningly evaded the camera. Here is no. 4 'Pain au Levain', made on 6th December 2012.
I adapted this from a Dan Lepard recipe by reducing the sugar and adding some walnuts for some all important nutty crunch. This recipe makes lots of muffins, about 18-20 of the things, but it can also double as a simple moist cake mix, so you might like to line a tin with non-stick paper and make a tray-bake to freeze. Dan suggests eating straight away drizzled with lemon water icing. I usually halve the recipe to make 9 muffins and they freeze very well. Once defrosted I give them a quick zap in the microwave and serve with some greek yoghurt.
Ingredients:
125g bran
Some of you will be aware that I am currently working as a contract baker for Dunbar Community Bakery, covering 4 nights of breadbaking each week. I began this assignment in early January, and it is set to run until at least the end of March. I am continuing to sell at 3 Farmers' Markets every month in addition to this contract work.
