May 6, 2011 - 2:57pm
Hello from Cape Cod!
Hi!
I've been reading this site for a little while. I'm an amateur baker, started last year. I'm so interested in it and some of the science behind it, I started this blog
http://breadnbeer.wordpress.com/
please take a look and tell me what you think! I'm trying to make the best bread that I can, and I emphasize a lot on beer relation in bread. :)
But whenever I'm stuck, I come to this site to find the answer!
Thanks everyone!
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took me a while to find it. I take it, you wanted to discuss the May entry. You may want to try adding the recipe salt to the wheat soaker, then the dough might hold it's shape better. Stretch & Folds?
Oh I just wanted to put myself and my blog out into the world after putting blog entries up for a year. :) Though I'd like to discuss any blog entry of mine. The soaked bread flour was interesting. I did put salt in that dough, I might not have kneaded it enough though. Stretch and Folds are from the Tartine bread book, their dough is so wet that it's impossible to knead it normally, and they call it Stretch and Folding the dough.
We talk about using S & F's constantly here at TFL. It's a great way to simply put body into a slumping dough or handle very wet doughs unless the dough has been fermenting too long.
To go thru all your blog is too much for me at the moment (head cold.) Soakers are also a way to bring out flour flavours not just whole flour. I like to soak plain white flour overnight as well adding the rest of the ingredients the next day. Any "wet time" on a dough can be tricky depending on the flour so keep track of the time and temperatures in your notes.
Mini